CHICKEN BROCCOLI FRIED RICE
Steps:
- Heat up 2 teaspoons of olive oil in a large frying pan. Add broccoli florets and stir-fry these on high heat for about 3 minutes.
- Meanwhile, prep the chicken. Cut the breasts into thin strips. Season them with salt and pepper and rub in the turmeric.
- When the broccoli is done, transfer it into a bowl.
- Heat the rest of the olive oil in the pan and throw the seasoned chicken pieces. Stir-fry until cooked through. This will take about 4-5 minutes. When ready, transfer the chicken into the same bowl.
- In the same pan, fry the rice for a few minutes. Make a well in the middle. Pour in beaten eggs and let them set for a few seconds before scrambling them. When almost done, mix the scrambled eggs with rice.
- Add the cooked broccoli and chicken and mix around. Taste and season with more salt and pepper if needed.
- Serve while still warm!
Nutrition Facts : Calories 284 kcal, Carbohydrate 36 g, Protein 20 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 49 mg, Sodium 99 mg, Fiber 1 g, ServingSize 1 serving
BROCCOLI MUSHROOM CHICKEN FRIED RICE
Provided by Ann
Time 30m
Number Of Ingredients 17
Steps:
- In a small bowl, whisk together the soy sauce, sake, cornstarch and sesame oil. Put the chicken in the bowl and toss to coat the chicken with the marinade. Set the chicken aside while you prep the rest of the ingredients.
- Cook the rice according to package instructions
- When the rice is near done, heat a small frying pan over medium heat. Use a little sesame oil or cooking spray to coat the bottom of the pan. Add the eggs, let cook until they start to set, then stir to scramble, but stop when they are still very wet and a little soupy. Take the eggs out of the pan and rinse, then wipe the pan. (The eggs will finish cooking in the rice.)
- Add a little more sesame oil to coat the bottom of the pan, then spread the chicken out in the pan. Let the chicken sit for a minute until it is browned on the bottom, then turn it over to brown the other side. Remove the chicken when it is 70 - 80% cooked. (We'll finish cooking it in the rice.)
- Now heat your wok or a large saute pan over medium heat, coating the bottom with sesame oil. Add the onion and garlic and saute until the onion is soft & translucent, then add the carrots and mushrooms and cook for a few minutes longer. If the mushrooms are starting to get dry, cover the pan for a minute to hold in the moisture from the mushrooms.
- When the mushrooms are done, stir in the rice and cook until the rice is warmed, then stir in the chicken. Stir and cook for a minute or so, then add the peas and stir until they are thawed. Finally, stir in the broccoli and soy sauce to taste.
- Remove from heat and add the eggs, stirring and chopping them up to incorporate them into the mixture. Top with green onions and enjoy!
CHICKEN AND MUSHROOM FRIED RICE
Use chicken thighs in this shiitake mushroom dish, and season it with soy sauce, sesame oil and fresh ginger.
Provided by Food Network Kitchen
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
- Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.
BROCCOLI AND CHICKEN STIR-FRIED RICE
This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here.
Provided by smellyvegetarian
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
- Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
- Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.
STIR-FRIED CHINESE BROCCOLI AND CHICKEN WITH HOISIN
The extra step to "velvet" the chicken is worth it for such tender, succulent chicken. I always look for sustainably raised chicken.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield 3 main-dish servings
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch, add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes
- Bring 2 quarts of water to a rolling boil in a large saucepan and add the Chinese broccoli. Boil 2 minutes, until it is just crisp-tender, and transfer it to a bowl of cold water. Do not drain the water from the pot. Drain the broccoli and dry on paper towels. Cut into 2-inch lengths
- Combine the remaining rice wine, the hoisin sauce and the soy sauce in a small bowl and set near your wok
- Bring the water in the pot back to a boil, add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the remaining oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms, chicken, broccoli, hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 13 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 794 milligrams, Sugar 7 grams, TransFat 0 grams
STIR-FRIED CHICKEN WITH BROCCOLI & BROWN RICE
Combine lean chicken with super-healthy broccoli, ginger and garlic for a quick and cheap, weeknight dinner
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put the kettle on to boil and tip the broccoli into a medium pan ready to go on the heat. Pour the water over the broccoli then boil for 4 mins.
- Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the chicken and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.
Nutrition Facts : Calories 448 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 1.4 milligram of sodium
BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
- Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
- Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
- Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 751 milligrams, Sugar 4 grams, TransFat 0 grams
More about "broccoli mushroom chicken fried rice food"
20 MINUTE CHICKEN BROCCOLI STIR-FRY | GIMME DELICIOUS
From gimmedelicious.com
4.8/5 (11)Calories 323 per servingCategory Dinner
- Heat a large heavy-duty pan on high heat. Add the oil, garlic, and ginger, sautee for 30 seconds or until it begins to brown. Add the chicken and cook for 5-7 minutes or until the chicken is browned and cooked through.
- Add the broccoli and mushrooms and stir for 2 minutes or just until the broccoli begins to soften.
- Pour the prepared sauce into the pan and simmer for another 2 minutes or until the sauce is thickened. Serve with rice or noodles; garnish with sesame seeds if desired.
CHICKEN FRIED RICE {FAST & EASY RECIPE} – WELLPLATED.COM
From wellplated.com
CREAMY BROCCOLI AND MUSHROOM CHICKEN - REAL …
From realhousemoms.com
CHICKEN BROCCOLI RICE CASSEROLE - CARLSBAD CRAVINGS
From carlsbadcravings.com
22 FRIED RICE RECIPES | COOKING LIGHT
From cookinglight.com
THAI FRIED RICE WITH BROCCOLI AND MUSHROOMS - OH MY …
From ohmyveggies.com
BROCCOLI STIR FRY (SIDE OR MAIN!) – A COUPLE COOKS
From acouplecooks.com
10 BEST CHICKEN BROCCOLI MUSHROOM RECIPES | YUMMLY
From yummly.com
11 EASY FRIED RICE RECIPES - EXTRA HELPINGS
From blog.blueapron.com
CHICKEN QUINOA FRIED RICE - PEAS AND CRAYONS
From peasandcrayons.com
CHICKEN FRIED RICE RECIPE - NYT COOKING
From cooking.nytimes.com
THE BEST BROCCOLI MUSHROOM FRIED RICE, STEP BY STEP RECIPE
From cookingandme.com
CHINESE STIR-FRIED CHICKEN WITH BROCCOLI AND MUSHROOMS | RECIPES ...
From deliaonline.com
[I ATE] BOURBON CHICKEN W/ BROCCOLI : R/FOOD - REDDIT.COM
From reddit.com
CHINESE STIR-FRIED RICE WITH SHIITAKE MUSHROOMS AND BROCCOLI
From authenticroyal.com
BROCCOLI AND MUSHROOM STIR-FRY | COOKTORIA
From cooktoria.com
CHAMPA DELIVERY MENU | ORDER ONLINE | 93 HOPE ST PROVIDENCE
From grubhub.com
EGG FRIED RICE RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love