Chicken Fried Rice

Carol Michels

By
@Damselicious

This versatile recipe can also use turkey, pork, ham, beef, shrimp... even hamburger.


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Comments:

Serves:

6 as side dish

Prep:

15 Min

Cook:

10 Min

Ingredients

RICE PREPARATION

1 c
water
1 c
white rice

MEAT PREPARATION

2
boneless, skinless, chicken breast halves
1/2 tsp
cornstarch
1 dash(es)
white pepper

OTHER PREPARATION

2
eggs, slightly beaten
4
green onions, chopped
1 c
bean sprouts, rinsed

COOKING

1 Tbsp
peanut oil
2 Tbsp
peanut oil
4 1/2 tsp
soy sauce
dash(es)
white pepper
1/2 tsp
sesame oil

Directions Step-By-Step

1
Place raw rice in 2-quart saucepan. Add enough cold water to cover rice. Wash rice by rubbing gently between fingers; drain. Repeat washing rice until water is clear (5 to 6 times). Drain. Add 1 cup water; heat to boiling. Cover tightly; reduce heat and simmer until liquid is absorbed, about 20 minutes. Set aside.
2
Cut chicken (or other meat/shellfish) into 1/4-inch pieces. Toss chicken, cornstarch, and dash of white pepper.
3
Prepare eggs, green onions, and bean sprouts for cooking. Set aside, in separate bowls.
4
Heat wok until 1 or 2 drops of water sizzle and dissipate when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok.
5
Heat 2 tablespoons oil in wok, coating sides of wok. Add chicken and stir-fry until meat turns white. Add rice and stir-fry for 1 minute. Stir in soy sauce and a dash of white pepper. Add eggs, bean sprouts, then green onions, continuously moving food in the wok for about 30 seconds. Sprinkle with sesame oil, toss, and serve.

About this Recipe

Course/Dish: Chicken, Beef, Turkey, Rice Sides, Pork
Regional Style: Asian