Everyone who has tried this chicken fried rice recipe says that it is far better than the bland tasting fried rice they usually get at their local Chinese takeout restaurant.
What’s great about making a stir-fried rice dish is that you can have a healthy and great tasting dish in as little as 10 minutes using whatever leftover vegetables or meat you have on hand. This is an incredibly easy and versatile recipe that you should use only as a general guide.
2 cups white rice - medium or long grain (like jasmine)
1/2 cup chicken
1/2 cup vegetables - defrosted (I used a mix of frozen peas and carrots)
1/4 of a medium sized onion - diced
1 clove garlic - minced
1 and a half tablespoons stir-fry sauce - (I used Kikkoman brand)
pepper - black or white
1 egg - beated
1 tablespoon oil - I used canola
Before you get started, wet your fingers and try to break up any clumps of rice. If the rice isn't sticky, you may even be able to break up little clumps into single grains.
Place a wok or large pan on medium-high heat. Once the pan is hot, add either a bit of oil or a bit of butter.
Once the oil starts moving around, or your butter melts, add in the egg.
Once the egg begins to firm up, flip it and break it up into pieces with your spatula. Remove the egg from the pan and place on a plate. If you used butter, wipe out any excess butter remaining in the pan using a paper towel.
Add about half of a tablespoon of oil to the pan. Once the oil is hot, add in the minced garlic and onions.
Saute until the onions start to become translucent.
Add your defrosted vegetables to the pan. I used a mix of peas and carrots. If possible, add in vegetables that take the longest to cook first. Keep stirring everything around until the carrots become tender. This should take about 2-3 minutes.
At this point you have a couple of options to consider as you don't want to overcook your veggies while frying the rice.
If you are using a wok, you can move the vegetables up one side of the wok (less heat there), and add a bit more oil to the empty side to fry the rice in. However, if you are using a regular pan, it's best to remove everything from the pan to a dish to be mixed back into the rice later.
Once you have added about half a tablespoon of oil, toss the rice around until fully heated through.
After the rice is cooked to your liking (either heated through, or so hot that the grains are dancing on the pan), go ahead and mix your veggies together with the rice.
Sprinkle in some salt and pepper. You don't need much salt as the sauce usually contains quite a bit. Then drizzle in the stir-fry sauce and the oyster sauce evenly over the food. Mix well.
Add in the cooked chicken and mix together well.
Add in the cooked egg and stir. Remove the chicken fried rice from the heat and serve.