Chicken And Veggie Fried Rice Food

VEGGIE-PACKED CHICKEN FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a large lidded skillet or wok over medium-high heat until it shimmers. Add pepper and onion and cook, stirring occasionally, until crisp-tender, about 5 minutes. Transfer to a bowl.
• Add another 2 teaspoons oil to skillet and heat until it shimmers. Add chicken and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer to bowl with vegetables. (If you are starting with precooked chicken, you can skip this step.)
• Add another 2 teaspoons oil and heat until it shimmers. Add chopped zucchini, carrots, cabbage, and sugar snap peas; cook, stirring occasionally, 2 minutes. Add broth and cook, covered, until vegetables are crisp-tender, about 3 minutes more. Transfer to bowl.
• Add remaining 3 teaspoons oil to skillet and heat until it shimmers. Add garlic and ginger and cook, stirring, 15 seconds. Add rice (and precooked chicken, if using) and cook, breaking up clumps and stirring occasionally, 2 minutes. Add bowl contents, soy sauce, sesame oil, green onions, and salt. Cook, stirring and tossing, until well mixed and heated through, about 5 minutes more.

CHICKEN AND VEGETABLE FRIED RICE

Steps:

• First cut the chicken into bite sized pieces. I used kitchen sheers to do this. Then, heat the toasted sesame oil, soy sauce, and chicken broth in a skillet or wok over medium heat. Once hot, add the chicken and cook until it is not longer pink, stirring frequently. This will take about 4 minutes.
• While the chicken is cooking, microwave the rice. It will probably take just a minute or two.
• Then pour the chicken and all of it's juices into a bowl and set aside.
• Heat 1 teaspoon vegetable oil in the wok. Once it is hot, add the rice. Stir the rice separating any clumps and letting the rice turn golden brown in color.
• Then push the rice to the sides of the pan. Add 1/2 tablespoon vegetable oil to the center of the wok and add the carrot, scallion, broccoli, ginger, and garlic. Stir the vegetables in the oil, letting them cook for 3 minutes.
• Next add about 5 tablespoons of the liquid that has collected in the bowl with the chicken. Stir this into the rice, seasoning it. Taste the rice and season it with salt and pepper to taste.
• Push the rice and vegetables to side of the wok, creating room to cook the egg. Pour 1/2 tablespoon vegetable oil into the space, and crack the egg onto the oil. Use your spatula to scramble the egg, stirring it while it cooks, and stirring it into the rice one it is fully cooked.
• Lastly, use a slotted spoon to add the chicken to the rice, and add the peas. Let cook for 3 minutes, then serve and eat!

CHICKEN AND VEGGIE FRIED RICE

Steps:

• Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
• Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
• Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
• Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

CHICKEN FRIED RICE

Steps:

• Heat a splash of oil in a large frying pan and tip in the beaten eggs. Swirl the pan to coat in a thin layer of egg and cook for a few mins until set. Tip onto a chopping board, roll up, slice thinly and set aside.
• Heat a little more oil, add the stir-fry veg, curry powder and sweetcorn with a splash of water. Cook for 1-2 mins until the veg starts to wilt, then tip into a bowl. Add the last of the oil to the pan, tip in the rice and chicken, mix well, then add the soy sauce, sweet chilli, ketchup, a splash of water and some black pepper.
• Finally, add the eggs and the veg, toss together and heat through until hot. Tip into bowls and serve immediately.