Pan Fried Roasted Chicken With Rice Food

PAN FRIED CHICKEN WITH GARLIC AND LEMON

Steps:

• Fry the onion with 1 tbsp olive oil, 3 minutes in a frying pan over medium-high heat.
• Remove onion from the pan, keep on a plate. Add the chicken fillets to the pan and fry them in remaining olive oil on high heat until cooked through. Add the fried onion,crushed garlic and sprinkle over some seasalt. Pour in the lemonjuice and toss everything together with the chopped parsley. Cook for another minute then serve.

SHEET PAN FRIED RICE

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

SHEET-PAN CHICKEN FRIED RICE

Steps:

• Heat oven to 450°F. Generously spray 18x13-inch rimmed sheet pan with cooking spray. In medium bowl, toss chicken, teriyaki sauce, 1 1/2 teaspoons of the chili garlic sauce and the garlic.
• Add chicken mixture to sheet pan, spreading evenly. Bake 7 to 9 minutes, stirring halfway through bake time, until chicken is no longer pink in center. Remove mixture from pan to small bowl; cover and keep warm. Spread carrots and whites of green onions evenly in pan; bake 6 to 8 minutes or until vegetables start to soften.
• In medium bowl, mix rice, thawed peas, soy sauce, oil and remaining 1 teaspoon chili garlic sauce. Add rice mixture to vegetable mixture in pan; mix well, spreading evenly. Bake 8 to 10 minutes or until rice starts to brown; remove from oven, and stir in chicken.
• Create 6 wells in rice mixture. Gently crack an egg into each well; bake 7 to 9 minutes or until egg yolk and whites are firm. Garnish with sesame seed and greens of green onion. Drizzle with Sriracha sauce.

ROTISSERIE CHICKEN FRIED RICE

Steps:

• Heat a large wok over high heat.
• Fry the onion, celery, carrot and red pepper until the vegetables start to soften. Approximately 5-7 minutes.
• Add the garlic and cook for a few seconds before adding the peas, chicken and rice.
• Stir fry for another minute or two.
• Combine the soy suace, oyster sauce, sesame oil and lemon juice. Pour over the rice then stir fry for another 1-2 minutes.
• Taste and adjust seasoning.
• Serve topped with chopped spring onions.

OVEN BAKED CHICKEN AND RICE

Steps:

• Preheat oven to 180°C/350°F.
• Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).
• Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.
• Remove baking dish from the oven. Add rice then mix.
• Place chicken on rice. Then pour chicken broth and water around the chicken.
• Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional, gives chicken nicer finish), then bake for a further 20 minutes until liquid is absorbed.
• Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley or thyme if desired, serve and enjoy!

ONE-PAN CHICKEN RICE CURRY

Steps:

• In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan., In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally., Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

PAN FRIED ROASTED CHICKEN WITH RICE

Steps:

• First, trim excess fat from thighs.
• Combine flour, oregano, thyme, cayenne pepper, garlic powder, salt, and pepper together and place in a bowl for dipping.
• Heat butter in skillet on stove on medium/high heat.
• Lightly flour each chicken on both sides then place in skillet.
• Combine cream of chicken and water then set aside.
• Cook in skillet for around 8-14 minutes turning a few times.
• When cooked thoroughly, slide chicken all to one side and add the wet mixture. Stir the mixture in and slide the chicken back.
• Cover and simmer 5-8 minutes.
• Enjoy.

SHEET PAN FRIED CAULIFLOWER RICE WITH CHICKEN

Steps:

• Combine chicken, 3 tablespoons teriyaki sauce, and 1½ teaspoons oil in a medium bowl. Let chicken mixture stand while oven heats.
• Line a large rimmed sheet pan with aluminum foil. Place pan in oven and preheat oven (with pan in it) to 400°F.
• Combine broccoli, snap peas, carrots, bell pepper, and 1 tablespoon oil in a large bowl, tossing well to coat. Carefully remove pan from oven. Add chicken mixture and broccoli mixture to pan. Cook at 400°F for 15 minutes.
• Combine cauliflower rice and remaining 1½ tablespoons oil in large bowl, tossing well to coat. Carefully remove pan from oven. Add cauliflower rice to pan and stir gently to combine. Cook at 400°F for 5 minutes (chicken should reach an internal temperature of 165°F).
• Turn oven temperature to high broil. Remove pan from oven and drizzle with remaining 3 tablespoons teriyaki sauce. Broil 3 minutes. Remove from oven and sprinkle with scallions.
• Serving size: about 2 ½ cups

INCREDIBLY EASY PAN FRIED CHICKEN DRUMSTICKS

Steps:

• Ensure that your drumsticks are fully defrosted (if frozen) and bring them to room temperature before patting them dry with a paper towel.
• Mix all herbs and spices together, sprinkle them evenly over the drumsticks and rub them into the drumsticks.
• Heat a cast iron skillet or heavy-bottomed pan until hot but not smoking and add the oil to the skillet. Then, add the drumsticks in one by one. Your chicken should sizzle as soon as it touches the pan.
• Cook for 7 minutes before rotating each drumstick ⅓ of the way and cook for another 7 minutes before rotating a final ⅓ of the way and cooking for a 7 more minutes. Your chicken should have an internal temperature of 165°F to be fully cooked.
• Remove your chicken from the skillet and enjoy!
• Store any leftovers in an airtight container for up to 5 days.

15-MINUTE SHEET PAN CHICKEN FRIED RICE

Steps:

• Preheat oven to 400F (use convection if you have it), line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
• Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn't thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
• While the chicken and rice cook, scramble the eggs on the stove.
• Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip - If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
• Add the green onions, stir to combine, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

ONE SHEET PAN CHICKEN FRIED RICE

Steps:

• Grease a large baking sheet and preheat oven to 375 degrees. Arrange chicken pieces on pan in a single layer so they aren't overlapping and season with salt and pepper to taste. Bake for 5 minutes.
• Remove pan from oven, pour whisked eggs around the chicken pieces directly onto the pan. Return to oven for 3-5 minutes until egg is fully cooked. Use a fork or spatula to "scramble" the egg so that it breaks up into small pieces.
• Add rice and peas, carrots and white onions to pan and toss all ingredients so they are evenly distributed. Drizzle sesame oil and soy sauce over everything and toss again. Sprinkle chopped onions over the top.
• Bake for 5 minutes longer. Chicken should be cooked through and rice should begin to brown on the bottom of the pan.
• Toss all ingredients one more time and serve immediately.

SHEET PAN CHICKEN FRIED RICE

Steps:

• Preheat your oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray.
• Dice the raw chicken, carrots, bell pepper, and onion. You want the chicken to be in 1/2 or 1 inch pieces. The carrots should be diced pretty small, they cook the slowest. The smaller they are diced the faster they will cook. See photos.
• Add the chicken, carrots, bell pepper, and onion to the prepared sheet pan.
• In a small bowl, melt the butter. Stir in the garlic, salt, ginger, soy sauce, oyster sauce, and sesame oil. Add 1/4 cup of this mixture to the chicken and veggies on the pan (the rest will be mixed into the rice). Toss the chicken and veggies with your hands or a wooden spoon to get it all coated. Spread it out evenly.
• Roast in the oven for 6 minutes.
• Pour the remaining butter/soy sauce mixture over your day-old rice. (don't bother washing the small bowl) Stir it together and break up the rice if there are chunks. Set aside.
• In the same small bowl that you mixed the butter in, whisk together 4 eggs and season with a bit of salt and pepper.
• After 6 minutes, take the pan out of the oven and use a spatula to move the chicken and veggies over so that 1/4 of the pan is empty (see photos). Pour the eggs directly on the pan.
• Return the pan to the oven and bake for 3-4 minutes. Keep an eye on it!
• When the eggs are just barely set, take the pan out and use a spatula to "scramble" the eggs. Break them up and mix it in with the chicken and veggies.
• Add the rice on top of the chicken and spread evenly.
• Bake at 425 for 15 minutes.
• Toss everything together with a spatula and bake for another 15 minutes, until the rice is looking a bit browned on top and there isn't too much moisture on the bottom of the pan. Test one of the carrots to see if it is tender.
• Toss in the frozen peas and stir. The peas should thaw very quickly, but if you are worried about it, pop the pan back in the oven for another minute or two to make sure the peas are warmed.
• Garnish with green onions and cilantro. Serve hot! This would be delicious served with Asian Marinated Cucumber Salad.

CAULIFLOWER CHICKEN FRIED RICE

Steps:

• Heat the sesame oil in a cast iron pan over medium heat. Wait until it's nice and hot.
• Add the onion and frozen peas and carrots vegetables and saute for 5-7 minutes or until vegetables are soft and onion is translucent. If you're using frozen cauliflower, microwave it now while the vegetables cook.
• Add the egg and scramble it together until cooked.
• Add the diced chicken, garlic powder, cauliflower, and coconut aminos. Stir together untli there's no liquid at the bottom from the soy sauce. Taste and adjust seasonings.
• Top with green onions and serve.

ROASTED CHICKEN WITH STICKY RICE

Steps:

• Make your preparations first, soaking the mushrooms (if you didn't soak them overnight already, this can be expedited into a 1-2 hour process if you soak in hot water) and deboning the chicken thighs. Chop the onions, garlic, shallot, and scallion. Cut the sausage into small discs and slice the mushrooms (after draining) lengthwise into thin strips.
• Combine the shallot, garlic, 1 1/2 tablespoons of the soy sauce, wine, five spice powder, and sesame oil into a stainless steel or glass bowl. Add the chicken to the mixture and coat it in the marinade. Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours.
• Cook the sticky rice.
• Heat the oil in a wok using medium heat, and cook the onion until translucent. Add the Chinese sausage and cook for another minute. Then add the shiitake mushrooms, scallion, salt and white pepper. Cook another minute and add in the cooked sticky rice, 3/4 teaspoon of salt (or salt to taste), the last 1 teaspoon of soy sauce, and 1 teaspoon dark soy sauce. Mix thoroughly and then allow the rice mixture to cool.
• Preheat oven to 375 degrees. Divide the rice into 6 equal balls, and wrap a chicken thigh around each portion, tucking all sides under. Lay them in a baking dish. Add 2 cups of chicken stock (pour it evenly in between the crevices of the chicken) and reserve the rest if needed during baking.
• Combine ½ teaspoon of salt with ¼ tsp of five spice powder, and sprinkle a dash of the mixture over the skin of each chicken portion. Bake for about 35 minutes, and add additional broth if the bottom of the pan looks dry. Watch it closely, as you don't want to overcook the chicken.
• Once the meat is cooked through, broil it on low for 2-3 minutes until the skin is golden brown. Don't walk away as it broils! Watch it like a hawk to prevent burning. Serve immediately.

EASY ONE-PAN CHICKEN FRIED RICE

Steps:

• Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
• Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
• Serve immediately topped with Sriracha mayo and green onions.

SHEET-PAN FRIED RICE WITH VEGAN 'XO' SAUCE

Steps:

• Place a sheet pan on the middle oven rack and heat to 450 degrees.
• In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
• Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
• After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
• To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.

ONE-PAN CHICKEN FRIED RICE

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Stir fry chicken 6 minutes, or until browned.
• Add light parts of onions, garlic and ginger; stir fry for 1 minute.
• Add broth and rice; cover with tightly fitting lid.
• Cook over medium low heat 15 minutes or until rice is tender and all of the broth has been absorbed, adding broccoli and peas in last 3 minutes of cooking. Remove from heat.
• Let stand, covered, 2 minutes. Remove lid; fluff with fork and sprinkle with green parts of onions.

PAN-FRIED CHICKEN BREAST WITH LEMONY MUSHROOM & HERB RICE

Steps:

• Wash and dry the fresh produce.
• Preheat a sauté pan over medium heat.
• While the pan heats up, trim off and discard the ends of the shallots; peel and mince the shallots.
• Trim off and discard the root end of the garlic; peel and mince or press the garlic.
• Once the pan is hot, add olive oil and swirl to coat the bottom.
• Add the shallots and garlic to the pan; cook, stirring frequently, until softened, 3 to 4 minutes.
• While the shallots and garlic cook, thinly slice the mushrooms lengthwise from cap to stem.
• Add the mushrooms to the pan and season with salt and pepper; cook, stirring frequently, until the mushrooms are tender and the liquid has evaporated, 5 to 7 minutes.
• Preheat a skillet over medium heat.
• While the skillet heats up, pat the chicken breasts dry with paper towels and place on a plate; generously season with salt and pepper on both sides.
• Once the skillet is hot, add olive oil and swirl to coat the bottom.
• Carefully place the chicken breasts in the skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate and tent with foil to keep warm.
• Once the mushrooms are tender, add the rice and broth to the pan; stir and scrape up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes.
• While the chicken and rice cook, zest and juice the lemon; transfer to a small bowl.
• Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the bowl with the lemon zest and juice.
• Once the rice is cooked, add the lemon zest, juice, parsley, and olive oil; stir to combine.
• To serve, divide the rice and chicken between plates. Enjoy!