PERFECT THAI FRIED RICE WITH MARINATED CHICKEN
A perfect Thai-style fried rice. Easy and simple with great cilantro and garlic flavors. Serve with fresh cucumber and lime wedges, topped with cilantro and chile fish sauce.
Provided by natty's pantry
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 2h38m
Yield 4
Number Of Ingredients 14
Steps:
- Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight.
- Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes.
- Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
- Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled. Mix into the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.
- Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 55.4 g, Cholesterol 161.4 mg, Fat 17.2 g, Fiber 1.3 g, Protein 27 g, SaturatedFat 4 g, Sodium 1214.5 mg, Sugar 8.5 g
CHICKEN FRIED RICE
This classic chicken fried rice recipe is quick to make, no fuss and definitely better than takeout. Learn how to prepare yummy chicken fried rice at home.
Provided by Bill
Categories Rice
Time 35m
Number Of Ingredients 18
Steps:
- Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
- Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
- With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet--which will make frying it difficult.
- Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
- Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
- After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!
Nutrition Facts : Calories 327 kcal, Carbohydrate 41 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 79 mg, Sodium 735 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEXICAN CHICKEN AND RICE
This Mexican Chicken and Rice features tender, juicy marinated chicken thighs and authentic Mexican rice cooked all in one pot!
Provided by Isabel Eats
Categories Main
Time 1h15m
Number Of Ingredients 17
Steps:
- In a large freezer bag (or bowl), add chicken, 1 tablespoon of olive oil, vinegar, onion powder, chili powder, paprika, salt, oregano and cumin. Seal the bag and shake up to completely coat the chicken with the marinade. Refrigerate for at least 30 minutes, up to overnight.
- Heat a large oven-safe saute pan/deep skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add half of the chicken thighs to the pan and cook for 2 minutes per side, or until chicken is no longer pink on the outside. Transfer the chicken onto a plate and cook the remaining chicken the same way.
- Preheat oven to 350°F. In the same saute pan/skillet, add the remaining 1/2 tablespoon of olive oil. (If the skillet is already very greasy and has enough oil to cover the bottom of the pan due to cooking the chicken, you can omit this last addition of oil.)
- Add the rice and saute for 10 minutes, stirring occasionally, until the rice begins to brown slightly. At this point, some grains of rice may even pop. That's okay. This step adds some nuttiness and more depth of flavor to the rice.
- Add in the onions and minced garlic. Saute for about 30 seconds until fragrant. Add in the water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved.
- Cover the saute pan with a lid or foil, place it in the oven and bake for 15 minutes. Remove it from oven, place the partially cooked chicken thighs on top of the rice, cover and cook for another 15 minutes.
- Remove the lid or foil and bake for another 5 minutes uncovered. Check the temperature of the chicken thighs to make sure they're cooked through using a meat thermometer like this one or by slicing into one.
- Remove the pan from the oven and let cool slightly before serving. Garnish with diced cilantro and fresh lime juice, if desired.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 441 kcal, Carbohydrate 51 g, Protein 27 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 210 mg, Fiber 2 g, UnsaturatedFat 8 g
EASY CHICKEN WITH RICE
You can make a big deal out of chicken with rice -- at its zenith, it becomes paella -- but it is a dish that takes well to short cuts. And even at its simplest, it's a crowd-pleaser. For fast weeknight meals, I strip chicken and rice to its essentials: oil, onion, chicken and rice. Stock makes the best cooking liquid, but water works almost as well, because as it simmers with the chicken they combine to produce a flavorful broth. To reduce greasiness, I remove the skin from the chicken before cooking it. (In a moist dish like this one, the skin is not especially appetizing anyway.) You can easily vary this dish by using any stock instead of water; by substituting another grain, like pearled barley, for the rice; by sautéing or roasting the chicken separately and combining it with the rice at the last minute; by adding sausage or shellfish, like shrimp, along with the chicken, or, most excitingly, by adding strips of red pepper, pitted olives, capers, chopped tomatoes or shelled peas to the initial onion mix.
Provided by Mark Bittman
Categories dinner, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Set 3 cups of water to boil. Place olive oil in a large skillet that can be covered, and turn heat to medium-high. Add onions and a sprinkling of salt and pepper. Cook, stirring occasionally, until onions soften and become translucent, 5 to 10 minutes. Remove skin from chicken.
- Add rice to onions; stir until each grain glistens; sprinkle with saffron, and stir. Nestle chicken in rice, add a little more salt and pepper and pour in the boiling water. Turn heat to medium-low, and cover.
- Cook 20 minutes, until all water is absorbed and chicken is cooked through. (You can keep this warm over a very low flame for another 15 minutes; it will retain its heat for 15 minutes beyond that.) Garnish and serve with lemon or lime.
Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 30 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 8 grams, Sodium 578 milligrams, Sugar 1 gram, TransFat 0 grams
RICE-PARTIALLY COOKED, WITH MARINATED CHICKEN
Number Of Ingredients 11
Steps:
- TOPPING:Chop chicken, bones and all, in 2-inch sections. Mince scallion, shred ginger root then combine in a large bowl with soy sauce, sherry, salt and sugar. Add chicken sections and let stand 1 hour, turning occasionally. Drain, reserving marinade. RICE:1. Wash rice thoroughly (see HOW-TO, _Rice: To wash), then spread evenly along the bottom of a saucepan. 2. Add the desired quantity of cold water for each cup of rice. (Let rice and water sit covered in pan for 30 minutes before cooking. This softens the rice, but can be omitted.) 3. Bring rice to a boil over 3/4 flame. Boil covered 3 minutes. Reduce flame to 1/2. Boil 2 minutes more, or until most of the liquid is absorbed. (At this point, before the water is completely absorbed, some cooks stir the rice gently from the bottom up so that it will cook more evenly and have less tendency to burn on the bottom. If some rice sticks to the sides of the pot during this stirring, just scrape it down.) 4. Arrange chicken sections over rice. Strain the marinade and pour over rice then cook, covered, over low heat until rice is done (15 to 20 minutes). Let stand, covered, 10 to 15 minutes more then serve. NOTE: The topping is cooked as the rice itself steams. Both rice and topping may be stirred together after, but not during, cooking. The rice will stick to the bottom of the pan if stirred too soon. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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