how do you make chicken fried rice, like you get in chinese restaurants?
Here is a recipe from Robert Irvine:
3 large eggs
salt and pepper
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 scallions, thinly sliced, plus more for garnish, optional
2 tablespoons soy sauce
Beat eggs and season with salt and pepper. Coat the bottom of a medium-sized skillet with a bit of oil and use half the eggs to make a flat omlette; remove and repeat with remaining eggs. Place one omelette on top of the other and coarsely chop. Set aside.
Toss the chicken with sesame oil. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry for 2-3 minutes, then add the onion and garlic and stir-fry until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix; stir in cooked egg.
The key to any fried rice is cold, cooked rice. Whenever I make rice I always make extra for this purpose.
Please enter a valid email address.
Well played. You deserve a cookie.
The "Thanksgiving" Menu Genie's back—only now it's time for latkes and hams
Plan Your Holiday Feasts Here
Life Saving Shortbread
How Do You Feel About Haggis?
The Illustrated Biographies of 16 1/2 Desserts
Babka, Meet Brioche
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.