Ellens Chicken Fried Rice Food

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

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.

ELLEN'S CHICKEN FRIED RICE

Steps:

• 1. Cook the rice according to package directions; drain, set aside.
• 2. Brown the chicken pieces in hot oil in large skillet over medium heat. After two or three minutes, add onion. Stir frequently.
• 3. When onion becomes translucent, add garlic and peas and carrots. Stir to mix. Add rice, eggs, and soy sauce. Mix thoroughly and let simmer over low heat until heated through.
• 4. If needed, add more soy sauce for desired consistency. Serve immediately.

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 - 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".

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.