Chicken Fried Rice Ii Food

CHINESE CHICKEN FRIED RICE II

Steps:

• In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
• Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

CHICKEN FRIED RICE

Steps:

• Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions.

CHICKEN FRIED RICE FOR TWO

Steps:

• In a large skillet or wok, stir-fry carrot and celery in oil for 5 minutes or until crisp-tender. Add rice; stir-fry for 3 minutes or until heated through., Make a well in the center of the rice mixture; add eggs. Stir-fry for 2-3 minutes or until eggs are completely set. Add the remaining ingredients; stir-fry until heated through.

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!

SUPER QUICK CHICKEN FRIED RICE

Steps:

• Prepare frozen vegetables according to package directions. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Pour in eggs; cook and stir until eggs are thickened and no liquid egg remains. Remove from pan., In same skillet, heat 2 tablespoons sesame oil and remaining olive oil over medium-high heat. Add rice; cook and stir until rice begins to brown, 10-12 minutes., Stir in chicken, salt and pepper. Add eggs and vegetables; heat through, breaking eggs into small pieces and stirring to combine. Drizzle with remaining sesame oil.

QUICK CHICKEN FRIED RICE FOR TWO

Steps:

• In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally. , Add egg and onion; cook and stir for 1-2 minutes or until egg is set.

CHICKEN FRIED RICE II

Steps:

• Combine chicken, soy sauce and 1/2 teaspoon salt. Let stand 15 minutes.
• Cook rice in hot oil in skillet over medium heat until golden brown; stir frequently.
• Reduce heat, add chicken with soy sauce and broth.
• Simmer, covered, 20 to 25 minutes, or until rice is tender.
• Remove cover last few minutes.
• Stir in onion, green pepper and celery.
• Cook uncovered over medium heat until liquid is absorbed.
• Push rice mixture to sides of skillet. Add eggs; cook until almost set. Blend into rice mixture. Stir in lettuce; serve at once with soy sauce.

CHICKEN FRIED RICE

Steps:

• To cook chicken-wrap tightly in foil (making sure to seal the ends -- you want it completely wrapped) and bake on a baking sheet @ 350 for 35-40 min or until no longer pink. No seasonings needed. The foil keeps the juices in with the meat resulting in a VERY moist piece of chicken.
• Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
• Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
• Put remaining 2 tablespoons of oil in the wok and turn heat up to high.
• Stir in rice until each grain is coated with oil.
• Stir in chicken, celery, carrot, peas and green onions.
• Reduce heat to medium, cover and allow to steam for 5 minutes.
• Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
• **NOTE: The rice used in this HAS to be cold. I fix mine in the morning and then leave it in the fridge until dinner time.

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.

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.

CHICKEN FRIED RICE

Steps:

• Cut up and prepare all ingredients.
• Reserve. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tablespoons more oil to wok.
• Heat until smoking.
• Stir fry chicken and onion together until cooked.
• (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery.
• Stir and cook 2 minutes with wok covered.
• Uncover wok, add all the rest of the vegetables.
• Stir fry and cook covered for 2 additional minutes.
• Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
• Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.
• Shut heat off.
• Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers