Restaurant Quality Chinese Chicken Fried Rice Food

CHICKEN FRIED RICE - RESTAURANT STYLE

Chicken Fried Rice - Restaurant Style image

I was working in a great little chinese restaurant in Acworth, GA for over a year. Here's the recipe. You can substitute the meat for shrimp, beef flank steak, pork loin or add all three for "House Special" fried rice. For Hawaiian Fried Rice, use good quality ham and diced pineapple!

Provided by nisguy_300

Categories One Dish Meal

Time 1h38m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

2 cups uncooked long-grain rice (Jasmine Thai)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
1/4 teaspoon msg
1/2 teaspoon oyster sauce
1 teaspoon soy sauce
1 egg
1/2 cup frozen peas and carrot
1/2 sweet vidalia onion, finely chopped
1/2 lb chicken breast
1 teaspoon cornstarch
1/8 teaspoon garlic powder
4 tablespoons vegetable oil

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.

Nutrition Facts : Calories 1194.4, Fat 41.6, SaturatedFat 7.7, Cholesterol 178.4, Sodium 1120.9, Carbohydrate 158.5, Fiber 4.1, Sugar 2.7, Protein 41.9

RESTAURANT QUALITY CHINESE CHICKEN FRIED RICE

Restaurant Quality Chinese Chicken Fried Rice image

I created this recipe out of desperation last night when it was getting late and everyone was HUNGRY now, so I call it one of my Desperation Dinners! It is really pretty and tastes as good as something you order in a restaurant! It was very cheap to make. You buy the chicken on sale and boil it and shred it and put in freezer in baggies till you need it and it's all ready to use in recipes at last minute! You can get the canned water chestnuts for $1 or less on sale and keep on hand in pantry! Hope you like this as much as we do!

Provided by dolliegyrl

Categories One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup rice
1 tablespoon fresh diced onion
1 3/4 cups water
1/2 teaspoon garlic salt or 1/2 teaspoon garlic powder
1 tablespoon butter or 1 tablespoon margarine
1/4 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1 egg
1 tablespoon water
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon oil
1 onion, chopped
2 tablespoons soy sauce
1 teaspoon pepper
1 (8 ounce) can drained water chestnuts
1 green bell pepper, thinly sliced
1 cup cooked shredded chicken meat

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.

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