Chicken Fried Rice Oamc Food

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.

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!

SHORT -CUT CHICKEN FRIED RICE (OAMC)

Steps:

• Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
• Cook egg beaters in skillet till fluffy. Set aside keep warm.
• Saute chicken and onion in same skillet till done about 3 to 4 minutes.
• Add marinade, peas and carrots, and rice. Mix well.
• Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
• Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately.

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.

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

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!

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.

FRIED RICE OAMC

Steps:

• Scramble the eggs, chop, and set aside with the cooked chicken.
• Heat the oil in a very large, deep, heavy bottomed skillet over the highest heat, I use a non-stick pan.
• Take cold rice from the refrigerator and set aside.
• Scrape diced onion into pan then follow with cold rice.
• Immediately start to stir and move the rice around so it will warm up. The big chunks will break up as the rice heats up.
• Continue stirring the rice and onions, breaking up chunks, over the highest heat.
• As rice starts to heat, add the soy sauce (I just turn the bottle around the pan a couple of times, no measuring).
• Push aside the rice so you can see the bottom of the pan, add the sesame seeds.
• Stir and watch them closely, when they start to brown stir them into the rest of the rice.
• Add garlic, salt and pepper, chicken, scrambled eggs, and vegetables.
• Continue browning the rice until fried to your liking and vegetables are heated.
• For us, the fried rice doesn't taste right without the chinese restaurant greasy-ness. The final step is to take the rice off the heat and stir the chopped butter into it until its melted and thoroughly mixed. This isn't necessary and can be omitted or reduced as desired.

OAMC CHICKEN FRIED RICE

Steps:

• Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
• Scramble the eggs.
• Mix all of the ingredients together in a large bowl.
• Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.

CHICKEN FRIED RICE - OAMC

Steps:

• In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
• Mix well.
• Pour into 4 bags (enough serve 4) or less for family size.
• Seal, lable and freeze.
• Thaw bag of rice mixture.
• Heat 1 Tbs oil in a large skillet.
• Dump rice mixture into the skillet.
• Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
• Push rice mixture to the side of the skillet.
• Add 1 Tbs oil to the empty side of the skillet and add the eggs.
• Cook and stir until eggs are thickened but still moist.
• Combine eggs with the rice mixture.
• Turn off heat.
• Stir in soy sauce and pepper.
• Serve.
• *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".

LEFTOVER CHICKEN FRIED RICE

Steps:

• Heat the oil in a large wok. Pour in the beaten eggs and cook, stirring, until scrambled. Remove from the heat and set aside.
• Add the chicken, add a few shakes of soy sauce and fry for about 5-10 minutes or until the chicken is starting to turn golden and crispy. Remove from the pan and set aside.
• Add the cooked rice to the pan and stir fry for about 5 minutes. Add a few shakes of soy sauce and add the peas, sweetcorn, mushrooms if using, spring onions, egg and the chicken.
• Stir fry until the rice is starting to turn golden and crispy and everything is piping hot. Remove from the heat and serve with chilli or soy sauce.

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.

STOVETOP CHICKEN AND RICE

Steps:

• Cook mushrooms over medium heat with olive oil until tender, about 6 minutes. Remove from pan and set aside.
• Cook onions (use same pan as mushrooms) until softened, about 5 minutes. Season the chicken with poultry seasoning, thyme, and salt and pepper. Add chicken and garlic, cook 2-3 minutes or until chicken is lightly browned on the outside.
• Add wine and cook 3-5 minutes or until wine is reduced to half.
• Stir in the mushrooms, broth, rice, and bay leaf. Cover and simmer 18-20 or until rice is tender.
• Remove from heat and discard bay leaf. Stir in peas, butter and cream. Cover and let rest 5 minutes.
• Top with Parmesan cheese if using.