chicken fried rice

★★★★★ 1 Review
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By Carol Michels
from Charles City, IA

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

★★★★★ 1 Review
serves 6 as side dish
prep time 15 Min
cook time 10 Min

Ingredients For chicken fried rice

  • RICE PREPARATION
  • 1 c
    water
  • 1 c
    white rice
  • MEAT PREPARATION
  • 2
    boneless, skinless, chicken breast halves
  • 1/2 tsp
    cornstarch
  • 1 dash
    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
    white pepper
  • 1/2 tsp
    sesame oil
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How To Make chicken fried rice

  • 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.
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