Chicken Broccoli Fried Rice Take Out Food

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!

BETTER THAN TAKEOUT CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
• Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
• Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
• Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

BRAISED HONEY CHICKEN AND BROCCOLI FRIED RICE

Steps:

• Preheat the oven to 275 F.
• Season the chicken with salt and pepper and let stand for 10 minutes. Heat the 2 tablespoons of oil in a large Dutch oven over medium high heat. When it shimmers, add the chicken in batches to brown it on all sides. Remove the chicken to a plate and then add the onion with a pinch of salt. Stir occasionally. While the onion is browning, whisk together the honey, soy sauces, ketchup, 1 tablespoon oil, and pepper flakes. Add the garlic to the onions once the onions are golden brown. Cook the garlic for 1 minute, stirring.
• Add the chicken back into the Dutch oven with the onion and garlic. Pour the honey soy sauce over the chicken. Cover the Dutch oven with a heavy lid and place it in the oven. Let it braise for 5 hours, then add the broccoli. Let it cook until the broccoli is hot, about 10 minutes. Drizzle with toasted sesame oil and serve with Jasmine rice.

STIR-FRIED CHICKEN WITH BROCCOLI & BROWN RICE

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.

BAKED CHICKEN BROCCOLI FRIED RICE CASSEROLE

Steps:

• Preheat the oven to 350F. Spray a non-stick 9x13 inch baking dish with cooking spray.
• Cut the chicken breast into 1-inch pieces.
• In a bowl, mix oil, soy sauce, honey and water.
• Put rice in a baking dish. Top with chicken and broccoli.
• Pour the water mixture over the rice.
• Completely cover the baking dish with foil.
• Put the baking dish in the oven and bake the chicken fried rice casserole for 1 hour.

CHICKEN BROCCOLI FRIED RICE TAKE OUT

Steps:

• 1. In a tall-sided Skillet, Heat oil on med/high heat. Saute onion and garlic until onion is translucent. Add in chopped carrot, broccoli. Stir until veggies are crisp-tender. Add in both eggs into hot skillet. Scramble until done.
• 2. When egg is done add in chicken and rice to skillet. Stir until combined. Stir in soy sauce. Serve hot! Enjoy

FRIED RICE WITH BROCCOLI AND EGG

Steps:

• In a medium nonstick skillet, heat ¼ teaspoon vegetable oil over medium heat until hot. Add beaten eggs, and cook without stirring for about 2 minutes or until the eggs are set. With a spatula turn the egg round over, and cook the other side for another 1 to 2 minutes until golden and slightly brown on the edges. Transfer the egg round onto a cutting board, half and thinly slice the cooked egg. Place on a plate and set side. Add the remaining oil into the same skillet, and heat over medium-high heat. Add the onions, stirring constantly, and cook for 5 minutes until the onions are browned. Add the garlic, ginger and mushroom, stirring occasionally, and cook until the mushrooms are browned, about 5 minutes. Stir in the bell peppers and carrots, and cook for about 2 minutes until tender but still crispy. Add the broccoli, and cook for another 2 to 3 minutes, until all the veggies are tender. Stir in the cilantro and rice, mix well. Meanwhile whisk together all the sauce ingredients in a bowl. Pour the sauce over and stir until well combined. Cook for another 2 to 3 minutes until heated through. You may adjust the seasonings if desired. Divide between two serving plates and top with scallions. Serve right away.

EASY FRIED RICE WITH CHICKEN AND BROCCOLINI

Steps:

• Heat 1 Tbsp. oil in a large nonstick or cast-iron skillet or wok over high. Reserve about 2 Tbsp. sliced scallion greens; add remaining scallions to oil and cook, tossing occasionally, about 1 minute. Add chicken, 1 tsp. salt, and pepper and cook, stirring, about 2 minutes. Stir in garlic and ginger, then add broccolini and toss until incorporated. Cover and cook until chicken is cooked through and broccolini is tender, 2-3 minutes more. Transfer to a large bowl.
• Heat remaining 3 Tbsp. oil in skillet over high. Add rice and remaining 1/4 tsp. salt, toss to coat, then press rice into a single layer, and cook, undisturbed, until crisped on the bottom, about 2 minutes. Move rice to one-half of skillet and add eggs to other half. Cook, stirring gently to form curds, until soft set and just cooked through, about 1 minute, then fold into rice.
• Fold in snow peas, edamame, soy sauce, and orange juice. Cook, tossing, until warmed through, about 1 minute. Add chicken mixture and toss to combine. Divide among plates, then top with reserved 2 Tbsp. scallions. Drizzle with chili or sesame oil, if using.

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

Steps:

• Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
• Meanwhile, heat sesame oil in a large skillet over medium heat. Add onion, garlic, peas, and carrots. Cook for 5-7 minutes.
• Crack eggs into pan and scramble, mixing with vegetables.
• Add rice, chicken, and soy sauce to pan. Stir to combine and remove from heat.

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)

Steps:

• Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
• Combine all the sauce ingredients in a bowl. Stir to mix well.
• Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
• Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
• Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
• Serve hot with steamed rice or boiled noodles as a main dish.

EASY CHICKEN FRIED RICE - BETTER THAN TAKEOUT

Steps:

• Melt butter in a large non stick skillet over medium heat.
• Add onions, peas, and carrots and cook until tender.
• Push the vegetables to one side and pour the beaten eggs on the other side. Scramble the eggs until set.
• Mix the eggs and vegetables together.
• Add garlic powder and soy sauce and stir to mix.
• Add the cooked rice and chicken. Mix well.
• You can top it off with green onions and a dash of salt and pepper.
• Enjoy!

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.

SHREDDED CHICKEN AND BROCCOLI WITH DAIKON FRIED RICE

Steps:

• Bring a medium pot filled halfway with water to a boil. Once boiling, add in the broccoli and cook for 2-3 minutes and then drain into a colander. Set aside and wipe down pot and reserve aside for use later in the recipe.
• Whisk together all of the ingredients for the sauce in a small mixing bowl (using green parts of scallions only) and set aside.
• Place your daikon radish noodles into a food processor and pulse until rice-like bits. Place in a bowl near a sink. Place another bowl next to the bowl of rice. Take large handfuls of the rice and squeeze out the excess water into the sink and then place in the empty bowl. Repeat this until you've squeezed out the excess moisture in all of the rice. Set aside.
• In a large skillet, place in the coconut oil. Then, place in the garlic, ginger and white parts of the scallions. Let cook for 30 seconds and then add in the daikon rice. Cook for 2 minutes, stirring frequently and then make a cavity in the center of the rice and crack in the egg. Scramble the egg and then once mostly scrambled, mix into the rice, soy sauce and season with pepper.
• While daikon rice is cooking, place the pot used to boil the broccoli over medium-high heat and add in the chicken, broccoli and sauce. Bring to a boil and then reduce heat to low and keep warm as daikon rice finishes cooking.
• Divide the daikon rice into bowls and top with chicken and broccoli. Serve immediately.

BROCCOLI FRIED RICE

Steps:

• Add broccoli to a food processor. Pulse until broccoli resembles rice. Do not over process!
• Heat a large wok or non-stick pan to a high heat. Add 2 teaspoons sesame oil. Once the oil is hot, add onion, garlic, and carrot. Season with salt and pepper. Use a wooden spoon to stir-fry veggies until fragrant, about 30 seconds. Add another two teaspoons of sesame oil and add broccoli. Again, season with a little bit of salt and pepper. Continue to stir-fry 3-4 minutes until broccoli begins to cook. Add remaining oil followed by rice. Continue to use the wooden spoon to stir-fry the mixture for another 2 minutes or until the veggies are all cooked.
• Drizzle in soy sauce and sprinkle with garlic powder. Continue to cook another 2-3 minutes until sauce has coated all the rice and veggies. Reduce the heat to medium and make a well in the center of the mixture. Crack an egg in the middle and use the spoon to scramble the egg. Mix in to the rice.
• Add green onions. Toss. Season to taste with salt and pepper. Serve hot.

FRIED RICE NOODLES WITH BROCCOLI AND CHICKEN

Steps:

• Soak rice noodles (beehoofor 30 minutes. Drain. Combine chicken, Shao Hsing rice wine, soy sauce, and a dash of pepper in a bowl. Mix well.
• Heat 1 tablespoon vegetable oil in a wok. Stir fry red onion, carrot, and broccoli for 3 minutes. Remove and set aside.
• Add remaining 2 tablespoon vegetable oil to the wok. Saute garlic for 30 seconds. Add chicken and stir fry for 3 minutes.
• Add rice noodles, fish sauce and remaining 2 tablespoon soy sauce. Stir to get everything well mixed. This should take about 5 minutes.
• Return cooked vegetables to the wok. Season with salt and pepper. Stir to get everything well mixed, about 2 to 3 minutes. Turn off stove.
• Serve immediately with fried shallots and pickled green chilies.

BROCCOLI MUSHROOM CHICKEN FRIED RICE

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 BROCCOLI STIR FRY (EXTRA SAUCE!)

Steps:

• Broccoli: steam or boil using preferred method until cooked to your taste (it won't cook any further in the stir fry). I usually microwave steam 3 minutes on high. Drain well.
• Sauce: Mix cornflour and soy sauce, then mix in remaining ingredients.
• Tenderising option: Consider tenderising chicken breast using this method. (Not needed for thigh)
• Cook: Heat oil in a large skillet over high heat. Add garlic and onion, stir for 10 seconds until garlic starts to go golden.
• Then add chicken and cook for 2 minutes or until the chicken is just cooked through.
• Add broccoli, Sauce and water. Stir well and cook for 1 to 2 minutes until the Sauce thickens and becomes glossy, and coats the ingredients.
• Serve over rice!

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!

BROCCOLI AND CHICKEN STIR-FRIED RICE

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.

BETTER THAN TAKE-OUT CHICKEN FRIED RICE

Steps:

• Heat wok or large skillet to medium-high heat.
• Saute onions and veggies until veggies are crisp tender.
• Add garlic cloves and salute until tender.
• Stir in all seasonings, sauces and beaten egg, except the spring onion.
• Stir fried rice mixture with spatula continuously.
• Once flavors are all combined, and egg is scrambled, remove from heat and stir in spring onion.
• Optional: If you want to be wild and crazy, add a few dashes of hot sauce at the very end to spice things up!

CHINESE TAKE-OUT FRIED RICE

Steps:

• Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat. Add the shrimp, ham, and peas and cook 1 minute. Add the soy sauce and transfer to a plate to keep warm.
• Heat the remaining tablespoon oil in the pan. Add the eggs, green onions, salt & pepper.
• Scramble the eggs in the pan. Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine. Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
• Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
• Use cold leftover rice only. This recipe won't work well with freshly cooked rice. It will be mushy and stick to the pan, a real mess.

BETTER THAN TAKEOUT CHICKEN FRIED RICE

Steps:

• Preheat a medium skillet or wok to medium heat.
• Add the sesame oil, onion, and peas/carrots.
• Allow to cook until tender.
• Slide the onion, carrots, and peas to one side of skillet and add in the lightly beaten eggs to the other side.
• Using a spatula, scramble the eggs.
• Once eggs are fully cooked, combine with the onion/peas/carrots.
• Add the cooked rice and shredded chicken into the skillet and combine with the egg mixture.
• Pour the soy sauce on top and stir to combine evenly.
• Add in the green onions, if using. Serve!