Can anyone tell me....how to make good chicken fried rice?

Question

Also tell me what can I combine it with as a side dish...

Answer 1

Chicken Fried Rice
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Ingredients:
1 tb Oil
1 Egg slightly beaten
2 tb Oil
1 cup Chicken, finely diced
1 md Onion, finely diced
1/2 c Water chestnuts, finely diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soya sauce
Salt
Pepper

Serves 6

Method:
Cut up and prepare all ingredients. Set aside. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and keep aside. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry chicken and onion together until cooked. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery. Stir and cook 2 minutes with wok covered. Uncover wok, add all the rest of the vegetables. Stir fry and cook covered for 2 additional minutes. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through. Shut heat off. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers.


NOTE: Leftover rice makes a better fried rice. If using leftover rice, place rice in sieve (channi) and rinse with hot water from the tap. Beef or shrimps (cooked or uncooked) may be substituted for above chicken. Bamboo shoots and celery may be substituted with turnips and carrots.

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Answer 2

Well, this one is a good one to answer...I love cooking and have perfected the fried rice technique. At least in my opinion.

It is best to cook all the meat ingredients before putting it into the fried rice. At least cooked to 1/2 - 3/4 depending on how quickly they cook.

So for the chicken, you should stir fry your chicken in whatever you feel like before hand. For fried rice, I would probably just use the basic salt, corn starch, some white wine and possibly some soy sauce (you do not need to use soy sauce). You can probably start the stir fry with some onions for extra flavour, but it is not necessary. Just stir fry it till it is partly cooked.

The fried rice part is as follows...

You need:

Rice
Eggs - beaten (can add salt to this) (about 2 large eggs for every 5 servings or rice)
Scallions
Salt to taste

Note that i do not use Soy Sauce...contrary to popular belief, Chinese food does not have to contain soy sauce.

You may think that all cooked foods should have a recipe, but general homestyle Chinese food does not. Fried rice falls into this category. It is more of what you feel like. Taste is also very subjective, so whatever you feel like could work.

You MUST have rice that is NOT fresh out of the rice cooker. Good Chinese restaurant fried rice is done with day old rice. This is mainly to get the water content out so you do not have soggy fried rice. Hopefully, you are using real long grain rice used in Chinese cooking and not Uncle Ben's or that kind of fake rice. The rice needs to be broken up so that it is not clumping, hence long grain rice is required. Short grain rice tends to be more starchy and will stick together more.

You basically start off with a heated wok with a good amount of oil in it (No one says Chinese food is healthy).

Ensure the oil is heated but not burning.

Put in the egg

Do not wait for the egg to cook, but quickly put in the rice and stir fry the mixture, trying to get it nice and coated with the egg. Do not let the rice sit in one position, but keep it moving.

Once this is all covered, you can add in your fried rice ingredients, that should already be at least 1/2 to 3/4 cooked (previously).

When it is done (all cooked) and flavoured to taste, turn off the heat and throw in the scallions and mix it up some more.

All done. This is the generic Fried Rice recipe I use. You can add anything to the mixture. The meat should always be pre-cooked. You do not really have the luxury of cooking the meat with the rice because the rice is already cooked. So whatever you stir fry ahead of time (meat wise) can be added to the fried rice.

If you choose to put vegies into it, you do not need to pre-cook the vegies unless they are quite thick and you think they need to be pre-cooked.

I concentrated more on the rice portion because I believe that if you have a good base, anything you add to it will not be bad. So make sure you have a good basic fried rice and your chicken fried rice will turn out good too.

Hope you understand what I wrote.

Answer 3

Cut 2 pcs. chicken breast into 1/4" cubes. Heat wok and put 3 tbsp cooking oil, saute 1/4 cup diced onions then add the chicken, mix well until cooked. Add green peas then two beaten eggs, mix well. Add 3 cups cooked or left-over rice. Add 1 tbsp soy sauce and mix well. Season with salt and pepper. Put chopped green onions on top. Serve hot and enjoy.

Answer 4

cook LONG GRAIN PARBOILED (!) rice for ~15 min. (1/2 cup dry per person - make sure it's not done, centre of rice is still firm to the bite) in chickenstock. if you cook chicken, keep the stock for the rice but strain it.
use chicken pieces (leftovers?) cooked or cook some chicken, saute vegies (peppers any colour, peas, onion), add chicken, rice. SOME SCRAMBLED EGG (#depending on how much you make), add soy sauce, salt/pepper to taste and i think you are good to go. sides... cucumber salad thai style... chicken kebobs (with thai peanut sauce?) or just a salad....
hope this helps

Answer 5

Chicken Fried Rice

Ingredients

(5 servings)

1 lb Chicken breast
1/2 ts Cornstarch
1 ts Salt
1 ds White pepper
1 c Bean sprouts
5 tb Vegetable oil
2 Eggs, slightly beaten
2 1/2 oz Sliced mushrooms
3 c White rice
2 tb Soy sauce
2 Green onions with tops


Instructions

Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds.

Answer 6

this will work with any kind of meat. this is how my grandmother makes it.

1lb of meat of choice cut up when done in little pieces and place in a big bowl
fry in pan
8 eggs or more fried in same pan in the oil
patch of green onions cut up
can or fresh and cleaned mushrooms
cook two cups of rice
regular cooking directions
add contents to the rice and add soy sauce to your liking
make sure you mix it up good


good luck