Chinese Fried Rice with Chicken, Veggies and Eggs
- Carbohydrate 76.4383464639561 g
- Cholesterol 1.4 mg
- Fat 2.34790000335223 g
- Fiber 5.90664285770028 g
- Protein 13.1882643031623 g
- Saturated Fat 0.529175000459266 g
- Serving Size 1 1 Serving (679g)
- Sodium 78.249285756161 mg
- Sugar 70.5317036062558 g
- Trans Fat 0.438175000735148 g
- Calories 369 calories
Step-by-step
- Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
- Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
- Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
Unlike pilaf, which relies on steaming grains in liquid until absorption occurs, fried rice depends on dry-heat methods applied to previously chilled grains. Moisture is the primary enemy of a successful skillet preparation. Cold grains separate easily because their starches have retrograded during refrigeration, creating a firm exterior that resists absorbing excessive oil.
Determining Doneness Through Texture
Cook chicken cubes until internal juices run completely clear and the meat feels firm yet springy under gentle pressure from tongs. Vegetables require visual cues rather than rigid timers. Carrots and celery should retain a slight crunch while onions turn translucent and soft within five minutes of heat exposure. Rice grains are finished when individual pieces dance freely across the hot metal surface rather than clumping together into heavy masses.
- If the rice appears dark brown but tastes bland, add a teaspoon of toasted sesame oil to rebalance the sodium profile.
- Should the skillet become too crowded, cook the ingredients in two separate batches to prevent steaming.
- Keep cooked grains stored below 40 degrees Fahrenheit if preparing them more than twenty-four hours in advance.
