Short Cut Chicken Fried Rice Oamc Food

BETTER THAN TAKEOUT CHICKEN FRIED RICE

Steps:

• In a large skillet or wok, add vegetable oil and soy sauce. Add in the chicken and cook until lightly brown and cooked throughout. Remove and set aside.
• Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
• Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
• Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

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:

• In pan on top of stove, saute onion in butter, add rice.
• Put chicken over rice.
• Make a hole in the middle and add butter and eggs and stir until cooked.
• Mix all ingredients together and sprinkle with soy sauce to taste.

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.

SHORT -CUT CHICKEN FRIED RICE (OAMC)

Steps:

• Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
• Cook egg beaters in skillet till fluffy. Set aside keep warm.
• Saute chicken and onion in same skillet till done about 3 to 4 minutes.
• Add marinade, peas and carrots, and rice. Mix well.
• Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
• Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately.

CHICKEN FRIED RICE

Steps:

• Cook rice, chill.
• Heat 1/2 of oil, add eggs and scramble slightly. Remove from heat.
• Add rest of oil, fry onions and chicken. Add rice, stir to coat.
• Stir in eggs and remaining ingredients. Heat through.