Aprils Chicken Fried Rice Food

APRIL'S CHICKEN FRIED RICE

April's Chicken Fried Rice image

A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce.

Provided by APRIL42578

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

2 cups uncooked white rice
1 tablespoon butter
2 skinless, boneless chicken breast halves - cubed
salt to taste
2 eggs, beaten
¾ cup sliced mushrooms
2 green onions, chopped
1 tablespoon soy sauce, or to taste

Steps:

In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
In a separate skillet, scramble eggs.
To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

Nutrition Facts : Calories 372.8 calories, Carbohydrate 53.2 g, Cholesterol 112.7 mg, Fat 5.1 g, Fiber 1 g, Protein 25.7 g, SaturatedFat 2.1 g, Sodium 241.4 mg, Sugar 0.5 g

CHICKEN FRIED RICE

Chicken Fried Rice image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 large eggs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce

Steps:

Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.

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