This chicken fried rice recipe is an easy method, and it’s simple and needs just a few essential ingredients. Moreover, it’s robust and serving and perfectly flavorful. Additionally, it’s simple to prepare and feed in a short time.
It also makes delicious leftovers if you are fortunate enough to have some, or you may prepare it early for meal planning the following couple of days. It’s also an easy dish to adapt by substituting another protein and adding more veggies.
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Best chicken fried rice recipe
This recipe uses leftover rice from the previous day for chicken fried rice. Additionally, some people make the mistake of using freshly cooked rice for the first time. Since the meat was still moist, the finished dish was far too sticky, nothing like my mother’s cooking.
If there is no surplus rice from the previous night, make a quantity and lay it out on a big baking sheet or many large plates. Additionally, allow rice to dry for at least an hour before making fried rice.
If there isn’t enough rice left over from the previous night, prepare a large quantity of it and prepare it on a big baking sheet or spread it out on several large plates. Additionally, you have to let the rice dry for at least an hour before making fried rice.
How to make chicken fried rice
Rice must be cold
You will need to use cooked rice that has been completely refrigerated. As a rule, it is not recommended to use fresh cooked rice as it will not fry properly. If you place it on a hot pan, it will turn mushy and sticky, and that is not a good thing.
You can use leftover refrigerated rice in this case. Alternatively, you can prepare a new batch of rice if you are in a hurry or have an unexpected desire for fried rice. Spread the rice on a baking sheet or a large flat surface. Therefore, you will need to cover it with plastic wrap and place it in the refrigerator for thirty minutes until it is nicely chilled.
Butter
More specifically, butter in multiple packs of fried rice. I have tested multiple oils. Furthermore, there is a reason why Japanese restaurants use such a large amount of butter when preparing fried rice. However, It is simply so much better to cook everything to a perfect brown when it is cooked in this way, since it tastes so much better. We use only three tablespoons of sesame oil for a large quantity of rice in this recipe, which is less than that used in Japanese restaurants.
Sesame oil and oyster sauce
There is seafood in the oyster sauce. Alternatively, you may omit it from this recipe, and your fried rice will still taste delicious. Nevertheless, this ingredient makes such a difference in the flavor of proper fried rice. A little goes a long way when used sparingly. So, even if you do not enjoy oysters, you should not be afraid of oyster sauce. However, sesame oil toast is a must.
It is one of my favorite-smelling ingredients in my kitchen, and it tastes delicious in fried rice, as well. It is imperative for you to remember that sesame oil is intended to serve as a finishing oil rather than a cooking oil. Before adding sesame oil to the pan, be sure to turn off the heat first.
Heat to a high temperature
As a result, the rice and vegetables will be fried or browned nicely. Nevertheless, this helps to prevent the rice from steaming in the pan instead of frying in it.
Brown the rice on the bottom
If you want your rice to be a little bit crispy on the bottom, let it sit for a few minutes between stirrings so that it can brown a bit. In addition, use of a nonstick skillet is highly recommended as well. This will prevent the rice from adhering to the bottom of the pan.
Add extra soy sauce at the end
The fact that everyone is sensitive to salt in varying degrees as well as the fact that the sodium content of each type of soy sauce varies greatly is also well known to me. As a result, I reduced the soy sauce used in the recipe below. Nonetheless, if this tastes good to you, feel free to add more towards the end. Almost every time I make a piece, I drizzle a little drizzle on top, which is a pleasure to do.
Ingredients
- Skinless and boneless one kilogram chicken thighs
- One teaspoon of salt.
- Canola oil three tablespoons
- Beat three large eggs
- With two cups of yellow onions,
- Two cloves of minced garlic,
- Minced ginger two teaspoons
- One large carrot, peeled and diced
- Warm tap water to thaw two or three cups of frozen peas
- Four cups of cooked jasmine rice
- Two onions slice
- One teaspoon Chinese five-spice powder
- Two tablespoons soy sauce or tamari
- plus one teaspoon sesame oil
Instruction
This recipe requires that you use a large saucepan and melt one or two tablespoons of butter over medium to high heat until completely melted. Additionally, cook the egg until soft, regularly stirring, until the mixture thickens. On the other hand, remove the egg from the pan and place it on a separate plate.
Then, add another tablespoon of butter and heat it until it is melted, stirring constantly. After you have added the carrots, onions, peas, and garlic, sprinkle a generous amount of salt and pepper over the dish. Furthermore, cook the onions and carrots for approximately five minutes, depending on the size of your pan.
You need to add one or two teaspoons of butter and whisk until melted, then increase the heat. In addition, add the rice, green onions, soy sauce, and oyster sauce right away. For the rice to finish cooking in the oil, continue sautéing for three minutes while stirring periodically. In order to ensure that the bottom becomes crispy, I prefer to let the rice sit between stirrings for a few minutes.
Add the eggs and whisk again until they are well combined. Remove from the heat and stir in the sesame oil until well-combined. Additionally, if necessary, add more soy sauce after tasting and seasoning. If you are storing the dish in an airtight container, you can store it for up to three days in the refrigerator.
