Authentic Chicken Fried Rice Food

CHICKEN FRIED RICE

Steps:

• Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
• Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
• Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
• Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
• With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet--which will make frying it difficult.
• Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
• Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
• After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!

CHICKEN FRIED RICE

Steps:

• In a small bowl, marinate the chicken with the shaoxing wine and soy sauce. Set aside. Then, in a separate bowl, mix together the cooked rice with 1 egg, the ginger powder, garlic, powder, white pepper, and 1 teaspoon of oil. Set aside.
• Lightly beat the remaining egg and season with salt. In a large skillet or wok, heat up a bit of oil over high heat and scramble the eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
• Add some more oil to the pan and cook the chicken breast over medium high heat, until cooked through and lightly browned. Remove the chicken from the pan and add it to the bowl with the eggs.
• Sauté the onions, stirring occasionally, for 1-2 minutes, adding more oil if needed. Add the rice and cook, breaking up and stirring occasionally, until the rice is crispy and heated through.
• Add the eggs, chicken, peas, and green onions and toss everything together so that everything is evenly distributed. Season with salt or soy sauce and enjoy hot!

CHICKEN FRIED RICE

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.

AUTHENTIC CHICKEN FRIED RICE

Steps:

• Cook rice.
• Heat oil in a medium saucepan, add onion,garlic, bean sprouts and chicken.Stir fry until chicken and onion is slightly golden brown.
• Add rice to saucepan.Pour soy sauce over rice, and stir fry over medium heat until golden brown, making sure that sauce is fully absorbed by rice.Sprinkle salt and pepper to taste over rice and chicken.
• Scramble egg,and cook egg in separate saucepan.
• Cut up egg into small pieces.Add egg to pan with rice and chicken, and stir fry, for about 3 minutes.
• Add leeks and chives to pan with rice and stir fry for 3 minutes.
• Remove rice from pan and serve.

TRADITIONAL MANDARIN FRIED RICE

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

CHINESE CHICKEN FRIED RICE I

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

AUTHENTIC FRIED RICE

Steps:

• Measure out cold rice into a bowl, and break up any clumps with your hands, to separate the grains.
• Mince the garlic and onions, and set aside. Beat eggs, and set aside. Combine the fish sauce, oyster sauce, and sugar in a small bowl, and set aside. Keep all of the ingredients, within reach, on a workspace, beside your wok.
• Heat wok, over medium high heat, until quite hot. Add 2 tablespoons of oil, and turn wok, to coat sides.
• Add the minced red onion and garlic, and stir-fry, until fragrant, about 1 minute.
• Add meat, if desired, and stir-fry until color changes.
• Add eggs, and stir- fry until slightly solid, about 30 seconds.
• Add rice, and combine well, add peas and green onions, mix, then add mixture of fish sauce, oyster sauce, and sugar. Mix well, and stir- fry just until rice is heated through.
• Remove from heat. Squeeze lime juice over the top, if desired.

CHINESE CHICKEN FRIED RICE RECIPE BY TASTY

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

CHINESE CHICKEN STIR-FRIED RICE RECIPE

Steps:

• In a large skillet, heat sesame oil over medium heat.
• Add onion, garlic, carrots and peas and cook until vegetables are tender.
• Crack eggs into the pan and scramble, mixing with all the vegetables.
• Add the cooked rice, cooked chicken, and soy sauce to the pan and stir.
• Remove from heat and serve.