Garlic Chicken Fried Brown Rice Food

GARLIC CHICKEN FRIED BROWN RICE

Steps:

• Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. Add the chicken, bell pepper, green onion and garlic. Cook and stir until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate and keep warm.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through. Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

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.

FRIED BROWN RICE

Steps:

• Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium.
• Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry.
• Remove to a plate and set aside.
• Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes.
• Ad mushrooms and garlic and cook and stir for 2 more minutes.
• Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes.
• Add green onions, peas and sesame oil.
• Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients.
• Serve at once with extra soy sauce if desired.

CREAMY GARLIC CHICKEN AND RICE

Steps:

• Season the chicken with the garlic salt and pepper.
• Spray a large skillet with oil and cook the chicken over medium high heat for 5-7 minutes until brown.
• Add the garlic and saute 1 minute more.
• Add rice and chicken broth to the pan.
• Heat to boiling and then cover; cook 12 to 15 minutes until most of the liquid is absorbed.
• Add in the heavy cream and spinach, stir and replace cover and cook another 5-7 minutes.
• Stir in the parmesan cheese and serve!

ROASTED GARLIC CHICKEN AND RICE RECIPE

Steps:

• Preheat the oven to 375°F.
• Marinate chicken. Use a fork to combine ¼ cup of the roasted garlic with ¼ cup of the olive oil, lemon juice and thyme. Season to taste with salt and pepper. Rub each chicken thigh with it on both sides evenly, and set them aside on a plate.
• Begin cooking rice. Add the remaining 1 tablespoon of the olive oil to the bottom of a medium-sized pot and place it over medium-low heat. Add the onion and cook to soften, about 5 minutes. Then add the rice and stir to coat it well with the oil and onions. Sprinkle generously with salt and pepper. Now pour in the chicken stock, turn the heat to high and bring it to a boil. Then reduce the heat to the lowest setting, cover and simmer for 15 to 20 minutes. It won't be quite done, and some of the stock will not have been absorbed -- it will finish cooking later in the oven.
• Assemble and bake. After the rice has cooked for about 15 minutes, pour it, along with the remaining stock into a 10 x 8 inch baking dish, and let it cool until it's room temperature. Then add the marinated chicken pieces to the baking dish, sprinkle generously with salt and pepper, and add all of the remaining roasted garlic, sticking it between the chicken pieces.
• Bake. Bake, uncovered, in the preheated 375°F oven for 15 minutes. Then cover with foil, and continue to bake until the chicken is cooked through and the rice is tender, about 15 more minutes. (If the rice needs more time, remove the chicken, cover with foil, and cook until it's done.)
• Season and serve. Season to taste with salt and pepper (if necessary) and serve.

SPICY CHICKEN FRIED RICE RECIPE

Steps:

• Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
• Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
• Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
• Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
• Stir in the sriracha, sesame oil and reserved scrambled eggs.
• Garnish and serve!

GARLIC CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.

EASY VEGETABLE FRIED BROWN RICE WITH EGG

Steps:

• Heat a large skillet or wok over medium-high heat. Once pan is hot, add oil and swirl to coat.
• Add in the carrots and peas along with with the onion. Stir and cook for 3 to 4 minutes before adding in the garlic and cooking for an additional minute or so.
• Scoot the veggies to the parameter of the pan, crack in the egg and use your spatula to quickly scramble the egg and mix it into the vegetables.
• Add in the pre-cooked brown rice and tamari and heat through.
• Taste and check to see if you want more tamari or a small pinch or two of salt.
• Serve immediately.

BROWN FRIED RICE - FIVE TREASURE

Steps:

• Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
• Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
• Add the edamame and corn and cook until the edamame is thawed, about 1 minute.
• Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute.
• Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes.
• Make a 3 inch well in the center of the rice mixture.
• Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
• Stir the eggs into the rice mixture.
• Stir in the soy sauce and serve.