HOW TO MAKE BETTER THAN TAKEOUT FRIED RICE
Simple Chicken Fried Rice That Is Even Better Than Takeout – Made in One Skillet, Ready in Twenty Minutes, and Once You Try It, You Will Never Want Takeout Again! There’s a lot more taste, it’s not greasy, and there’s a ton of juicy chicken.
If you’ve ever been interested in learning how to cook fried rice, this recipe will get you started right away. For whatever reason, I have just a handful of rice meals listed here. It’s time to fix that by making this 20-minute, one-skillet dish that tastes even better than takeout. After you’ve tried handmade rice, there’s no way you’ll ever go back to eating it out of those thin, white takeaway boxes again. The chicken is juicy and moist, and it has several levels of flavor thanks to the addition of green onions, garlic, sesame oil, and soy sauce.
The chunks of scrambled eggs are my favorite. The rice isn’t complete until I find and consume the hidden egg pieces; without them, it’s just plain old rice.
This is such a simple and nutritious weeknight supper that you can whip together in no time at all, and the leftovers are fantastic for lunch the next day.
One of the best ways to use up whatever is in the fridge is to make stir-fried rice. It is important to keep in mind that various vegetables need different periods to cook, so you may need to make some slight tweaks to the recipe.
INGREDIENTS NEEDED:
2 Tbsp.Of sesame oil.
2 Tbsp.Of canola or vegetable oil.
About 400 grams.Of boneless skinless chicken breasts.
1 1/2 Cups.Of frozen peas, and diced carrots.
3 sliced green onions.
3 garlic cloves: minced.
3 large beaten eggs.
Cooked long-grain rice; I used 4 cups.
3 to 4 Tbsp.Of low-sodium soy sauce.
Salt and pepper are optional and to taste.
PREPARATION:
1st Step
Add the chicken and oils to a large nonstick pan or wok, and cook over medium heat for 3 to 5 minutes, turning the chicken so that it cooks evenly on all sides. The thickness of the chicken breasts and the size of the pieces will determine the total cooking time.
2nd Step
Take the chicken out of the pan using a slotted spoon, and lay it aside on a dish, leaving the cooking fluids and oils in the pan.
3rd Step
Add the peas, carrots, and green onions, and continue to simmer, stirring occasionally, for approximately two minutes, or until the veggies begin to soften. After adding the garlic, continue cooking for one minute while stirring it occasionally.
4th Step
Scramble the eggs by adding them to the other side of the pan, pushing the veggies to one side of the pan, and continuing to stir the eggs while they cook.
5th Step
Add the chicken and rice, sprinkle the soy sauce evenly over the top, season with salt and pepper to taste, and toss to incorporate. Continue to cook for another two minutes, or until the chicken is thoroughly reheated.
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