This chicken fried rice recipe is better than takeout. Tender fried chicken served with fluffy, crunchy rice and colorful vegetables. It’s so easy to make that you may not be able to take out anymore!
Looking for a delicious meal that’s ready in no time? Takeout chicken fried rice is just right! This dish begins with cooked white rice that is fried in a skillet until crisp and lightly golden. Add a variety of vegetables such as peas, carrots, and onions to the tender, juicy chicken. Adjust the taste with seasonings such as soy sauce, and it will be completed in no time. Try his takeaway chicken fried rice today. You can easily enjoy delicious meals without the hassle of cooking at home.
Use leftover rice (the best rice to use!)
Leftovers or rice cooked every other day is preferred over freshly cooked rice when making fried rice. One of the main advantages of using leftover rice to make fried rice is that it is less sticky and easier to handle. Freshly cooked rice is hot, steamy and difficult to handle, and may stick to your hands or the pan. On the other hand, leftover rice should be chilled and dried a little before it becomes easier to handle and less sticky. This makes the process of making fried rice much easier and more enjoyable.
Fried rice can be made with any type of leftover or day old rice, including instant rice, long grain rice, short grain rice, wild rice, and brown rice.
How to eat freshly cooked rice
Generally, it’s a good idea to make fried rice from leftovers or rice you eat every other day, but sometimes all you have is freshly cooked rice. In this case, there is a simple trick you can use to make your fried rice perfect.
To make fried rice with freshly cooked rice, spread hot rice in a thin, even layer on a baking sheet. Place the baking sheet in the refrigerator, let the rice cool and dry for at least 30 minutes. This will remove some of the excess water from the rice, making it less sticky and easier to handle. Once the rice is cool and dry, you can make fried rice as usual.
vegetable options
In this recipe, I like to use a classic blend of vegetables.This includes fresh green onions, carrots and peas. A frozen blend of carrots and peas makes it even easier! If you want your meals to be more veggie-heavy, consider these delicious add-ons.
- broccoli
- cabbage
- cauliflower
- Saya Endo
- asparagus
- green beans
Variations and alternatives
There are several ways to add more flavor to this recipe. Cooking chicken with a combination of sesame oil and cooking oil goes a long way. If you want to use liquid amino, you can use that instead. If you like it a little spicier, add red pepper flakes, or our favorite sriracha!
Egg is the key ingredient in chicken fried rice. Eggs add a soft, springy texture to the final result. However, you can always skip it or replace it with firm crumbled tofu.
This chicken fried rice recipe is better than takeout. Tender fried chicken served with fluffy, crunchy rice and colorful vegetables. It’s so easy to make that you may not be able to take out anymore!
material
- 1 lb boneless skinless chicken breast Cubes in 1/2 inch pieces
- 2 tablespoon cooking oil
- 2 tablespoon sesame oil
- 1/2 tea spoon salt
- 1/2 tea spoon black pepper
- 1/2 tea spoon grated ginger
- 1 1/2 cup frozen peas and carrots
- 2 tablespoon garlic chopped
- Four big egg beaten
- 1/2 cup green onion chopped
- Four cup cooked rice
- 1/4 cup soy sauce normal or low sodium
instructions
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Cut chicken into 1/2-inch cubes.
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Add cooking oil and sesame oil to a large frying pan or wok over medium heat. Once cooked, add chicken and season with salt, pepper and ginger. Sauté and cook for 5-7 minutes.
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Reduce heat, remove chicken, and set aside. Add carrots and peas to skillet and sauté for about 2 minutes.
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Add minced garlic and fry for 1 minute.
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Set the vegetables aside. Pour in eggs and cook with sautéed vegetables.
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Lower the heat to medium-low and add the cooked chicken, rice, and green onions. Stir well to combine.
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Add soy sauce and heat it up.
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Enjoy it hot!
calorie: 374kcal | | carbohydrates: 37g | | protein: twenty fourg | | obesity: 14g | | saturated fat: 3g | | Polyunsaturated fat: 3g | | Monounsaturated fat: 6g | | Trans fat: 1g | | cholesterol: 172mg | | sodium: 923mg | | potassium: 456mg | | fiber: 3g | | sugar: 1g | | Vitamin A: 3611IU | | Vitamin C: 7mg | | calcium: 50mg | | iron: 2mg
