How do you make chicken fried rice?

Question

How do you make chicken fried rice?

Answer 1

This is how my mom and I cook it:

Homemade Chicken Fried Rice :)

6 oz. cooked diced chicken

1/4 c. low sodium chicken broth or bouillon

1 1/2 tbsp. low sodium teriyaki sauce

1 tsp. grated fresh ginger root

Pinch white pepper

2 tsp. vegetable oil

2 lg. eggs, lightly beaten

1/2 c. diced onion

1/2 c. shredded carrot

1 1/2 c. cooked white rice

1/2 c. frozen peas

In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate. Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. 4 servings.

Answer 2

Chinese Chicken Fried Rice --



INGREDIENTS

1 egg

1 tablespoon water

1 tablespoon butter

1 tablespoon vegetable oil

1 onion, chopped

2 cups cooked white rice, cold

2 tablespoons soy sauce

1 teaspoon ground black pepper

1 cup cooked, chopped chicken meat



DIRECTIONS

In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Answer 3

I would use the steps from the first post and add the carrots, green onion, and peas from the second post.  You need the carrot, peas and green onions to make it taste really good.  Also, teriyaki sauce, chicken broth is not necessary, just use Soy Sauce to your taste at the very end.      

I'd recommend cooking the chicken separately and adding it at the end w/ the egg.

A little trick to cooking th egg is to heat 2-3 oz. of oil in a frying pan, and slightly tilt the pan so the oil pools on the side.  Pour the beaten eggs into the pool of oil and it will puff up nicely, flip once.  Don't cook it all the way since you'll be adding it back to the rice later, just cook enough to hold its shape and drain on some paper towels.    

Also, the rice should be straight out of the fridge.  Otherwise it'll end up mushy and starchy.  Just use your hands to break up the rice a little rather than dumping a big clump of cold rice into the pan.