Chinese Chicken Fried Rice Ii Food

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!

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 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.

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.

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.

RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE

Steps:

• Make rice first.
• Add all ingredients together in saucepan and bring to boil.
• Turn to simmer and cook 20 minutes with lid on.
• Set aside to cool.
• In large skillet pan melt butter.
• In a small bowl stir egg and water.
• Add to skillet on medium low heat in one big thin pancake formation.
• Cook for 1-2 minutes or until set.
• Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
• Cut egg into long thin shreds on cutting board.
• Set aside.
• Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
• Mix all together to warm through and then add shredded egg to mixture.
• Cook a few minutes more and serve hot.

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 - RESTAURANT STYLE

Steps:

• Wash rice and cook with a couple pinches of salt. Then, put it on a plate and cover with saran wrap and allow to cool in fridge for at least 1 hour.
• Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make meat easier to cut small.
• Put the chicken in a small bowl. Add the cornstarch, garlic powder, 1/2 the salt, 1/2 the sugar, 1/2 the white pepper, 1/2 the MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while cooking in hot oil.
• Heat 3 tablespoons oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside.
• Add the remaining tablespoon of oil to the wok. Heat to 60% heat and add the beaten egg. Allow the egg to cook before stirring it. Stirring the egg while it is setting will make the egg more fluffy, like scrambled eggs.
• Turn the heat up to 80% and add the onion. Cook for 30 seconds and then add the cooled rice. Keep flipping or turning the rice over to heat it evenly in the pan for 1 minute.
• Add the remaining salt, sugar, white pepper, and MSG. Continue turning the rice for another minute.
• Add the chicken, oyster sauce, soy sauce, and peas and carrots. Continue turning and flipping for 3 minutes.

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

CHINESE CHICKEN FRIED RICE

Steps:

• Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
• Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

CHINESE CHICKEN FRIED RICE

Steps:

• Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
• Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.

CHINESE CHICKEN FRIED RICE

Steps:

• Beat egg and water together in small bowl. Melt butter in a large skillet or wok over medium-low heat; add egg and cook without stirring, 1 to 2 minutes. Remove egg from skillet and cut into shreds; set aside.
• Heat oil in the same skillet. Add onion; cook and stir until soft, about 3 minutes. Stir in rice, chicken, soy sauce, and pepper. Cook and stir for about 5 minutes; stir in shredded egg. Serve hot.