Simple Chicken Fried Rice is a dish that can be easily prepared at home with just a few basic ingredients. A dish that can be prepared in twenty minutes and tastes just like takeout!
Easy Chicken Fried Rice is a dish that I prepare on nights when I do not feel like preparing dinner but have the intention of delaying the purchase of takeout until the end of the week or until the weekend. Although I am demonstrating how to make chicken fried rice, I often use whatever we have on hand in the refrigerator or freezer. This recipe is extremely quick and simple to prepare, and it can be customized to suit your preferences.
We consume a lot of it in a very short amount of time because it is not only inexpensive but also delicious and, did I mention so? In comparison to the amount of time it takes to actually cook, it takes much longer for it to reach a temperature that Cameron does not perceive to be “spicy.”
Various Components in Chicken Fried Rice
I am able to claim with a level of certainty that is equivalent to 99% that you already possess all of the components that are required to prepare a batch of fried rice sitting in your refrigerator and cupboards. You will require:
- A type of rice
- Freeze-thawed vegetables
- Onion garlic
- The oil of sesame or wok
- Either the breasts or the thighs of chicken
- The eggs
- Butter, that’s right, butter!
If you do not have a requirement to consume gluten-free food, you can use regular soy sauce or gluten-free tamari.
Making Fried Rice: Some Helpful Hints
Utilize any existing rice. In order to make fried rice, cold leftover rice is an excellent choice; thus, if you have extra cooked rice from a dinner throughout the week, you should not throw it away. Below you can find a demonstration of my preferred way for preparing fresh rice.
Is there no chicken? Oh, no issue! In addition to chopped shrimp, leftover steak, shredded pork, smoked rib meat, or chopped kielbasa, this recipe is also delicious when made with these ingredients. Alternately, you might go meatless and beef up your veggie intake.
Increase the amount of vegetables. If you want to increase the nutritional value of this dish even more, you can substitute cauliflower rice for portion of the white rice in a ratio of one whole cauliflower to one white rice. In the process of sautéing the frozen vegetables, add it.
Free from gluten? Do not use gluten-containing soy sauce, often known as gluten-free tamari, if you are required to adhere to a gluten-free diet. My preferred brand is San-J, and the low-sodium type is the one I prefer to purchase.
First, get the rice ready to eat
Begin by preparing the rice, or you can use three cups of cooked rice that has been left over. After adding water, a drizzle of extra virgin olive oil, and a bit of salt to a small pot, add long grain white rice (Lundberg Farms is my favorite brand), and then add the rice. After reaching a boil, reduce the heat to medium-low, cover the pot, and let it simmer for ten minutes. Continue to stir occasionally. Only a very slight bubbling should be present in the water.
The rice should be fluffed with a fork and spread out onto a dish once the pan has been removed from the heat and allowed to sit with the lid on for a period of five minutes at this point. It’s time to finish the rice!
- Secondly, stir-fry the chicken in a pan.
First, bring a large skillet or wok to a high temperature, and then add either sesame oil or wok oil. After the pan is hot, add the chicken breast that has been diced and seasoned with salt and white pepper. Stir fry the chicken for two to three minutes, or until it is completely cooked through. Place on a plate, and then put it to the side.
- In the third step, stir-fry the vegetables.
A further teaspoon of oil should be heated, and after it is hot, frozen vegetables should be added and stir-fried until they are soft. Once more, you can use anything you have in your freezer; I typically use sweet corn and peas. First, add the garlic that has been minced, and then stir fried it for around thirty seconds more, taking care not to let it burn.
- Step 4: Make a scrambled egg dish.
A scrambled egg that has been whisked with sesame oil should be added to the center of the wok after the veggies have been moved to the side of the pan.
- Add butter (Trust Me) as the fifth step.
Once you have added a couple of pats of butter, wait for it to melt. What do you mean, butter on fried rice? I know, I know. Believe me when I say that it is scrumptious! After it has melted, add the chicken that has been cooked and the rice, then toss everything together to blend it and fully heat it. - Tamari or soy sauce can be drizzled in as the sixth step. The final step is to sprinkle in gluten-free Tamari with reduced sodium (or soy sauce if you do not need to eat gluten-free), at which point you should toss the mixture once more to blend everything.
Only that was written by her! Because the fried rice tastes so much better when it is not blazing hot, I like to wait a short while before serving it.
This allows the flavors to be more fully appreciated. This dish for a weeknight dinner is incredibly straightforward, speedy, and easy to prepare; I hope you enjoy it!
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