Chicken Fried Rice 
Posted by Angel at 2007-03-02 12:09:30
Meal: | Dinner | Lunch |
Prep Time: 00:30
Difficulty: 2/4
Rating: 3/4
Categories: | Poultry | Sides | Rice |
NOTE: Prep time does not include optional, but recommended, marination time.
The old fried rice recipe we had here was kind of hard to make consistently. There were way too many things that could go wrong. This recipe is both simplified and better tasting. Makes enough for two people.
Ingredients:
- 2 Packages Instant White Rice
- 1 Chicken Breast
- 1 Tbsp Brown Sugar
- 2 tsp Garlic Powder
- 1 tsp Ginger Powder
- 1 cup Soy Sauce
- Olive Oil
- 2 Eggs (not pictured)
- 1 tsp Butter (also not pictured)
*Optional*
- Sesame Seeds
STEP ONE: Rinse your chicken rinse your chicken rinse your chicken rinse your chicken. I cannot stress this enough. It gets rid of the slimy grossness and removes a bunch of fun bacteria. TWO, trim any excess fat. THREE, cut into small, roughly 1 centimeter cubes. The smaller the better, as it will distribute more evenly in the rice.
Next, put the chicken in a bowl. First add to it the brown sugar, garlic powder, and ginger powder. Then pour in 1/2 cup of soy sauce. Mix thoroughly.
At this point, you'd ideally cover the bowl with plastic wrap and let it marinate in the refrigerator for several hours to a day. While it does add flavor to the chicken, you can get away with letting it sit for as long as it takes to heat up the skillet you'll be using.
Coat the bottom of either a small skillet or a wok with about 1/4" of olive oil. You want something with a pretty small lower diameter so you can let the chicken sit in a pool of oil without needing too much oil. Let it heat up until the oil has the same consistency as water. Throw in the chicken.
This would be a good time to start microwaving the rice. While that's going, make sure you're pretty much constantly stirring the chicken so it doesn't burn. The chicken is done when it starts to brown.
If you're using a small skillet, you probably won't have enough room for the rice, so put the skillet on another burner on the lowest heat setting possible. If you're using a wok and don't want to dirty another skillet, drain as much oil as you can from the wok. Now put the rice into either a new large skillet or the wok you just drained and put it on medium-low heat.
Make a hole in the middle of the rice and melt a teaspoon of butter. Once it's melted, crack two eggs into the hole and quickly beat them.
Fold the butter and egg mixture into the rice until it's distributed evenly and you begin to see solid pieces of egg among the rice. If you're not serving it immediately, put a cover on it, as the rice doesn't retain heat very well.
# Posted by Anonymous at 2007-03-13 11:57:49The rice comes out much better if you precook it, and then leave it out to dry for a few hours before cooking with it, this'll make it nice and fried but not greasy.