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Chicken Fried Rice

March 1, 2012

Chicken Fried Rice

I know fried rice is really overdone, but I’m still going to put in my two cents. My usual recipe is very simple with few ingredients: Japanese rice, two vegetables, eggs and salt to season. For this recipe, I’ve included chicken seasoned with mirin (sweet wine) and soy sauce to make it a little more “fancy,” and I think you’ll like the results. I recommend using chicken thighs because they have a rich flavor and they cook up tender in a short amount of time. Here are some other tips for making fried rice:

1. Cool the rice first to firm up the rice grains.

2. I use Japanese rice, but you can use almost any kind (except glutinous rice).

3. Use a non-stick pan or wok for frying rice, if you have one.

4. If you experience sticking to the bottom of the pan, turn off the heat after cooking and put a lid on it for 5 minutes. The steam should help lift the rice off the bottom.

5. Use ingredients you have on hand. Other good additions are red peppers, corn, and ham.

Chicken Fried Rice

Serves 1 or 2

2 cups cooked Japanese rice, cooled

For the chicken

1 chicken thigh, boneless and skinless

1 teaspoon soy sauce

1 teaspoon mirin (sweet rice wine)

For the vegetables

¼ cup finely chopped carrots

¼ cup frozen green peas, defrosted

For the egg

1 egg

¼  teaspoon sugar

Pinch of salt

For the pan

1 teaspoon soy sauce

¼ teaspoon salt or to taste

1 teaspoon vegetable oil

Chopped green onions for garnish

1. Flatten chicken thigh between two pieces of plastic wrap, about ¼-inch thick. Put the chicken in a bowl and sprinkle soy sauce and mirin over it; stirring to coat. Set aside for 10 minutes. Cut chicken into bite-sized pieces.

2. Beat the egg in a small bowl and add the sugar and salt. Set aside.

2. Heat the oil in a wok on medium-high heat and put in the carrots; stir-fry for one minute or until the carrots are just becoming tender. Push the carrots to the outer edges of the wok and add the chicken in the center and stir-fry for 2 minutes, or until the chicken is cooked through. Push the food to the outer edges of the wok and pour the beaten egg in the center of the pan; stir the eggs until they are cooked, about 30 seconds. Add the rice, breaking apart any clumps with a spatula; stir-fry for about 3 minutes. Add the soy sauce and salt and stir until the ingredients are well seasoned. Finally, add the peas and heat through. Serve with chopped green onions on top.

Ingredients: rice, chicken, egg, green beans, carrots, salt, sugar, mirin, soy sauce and oil.

Flatten chicken thighs and marinate slightly with soy sauce and mirin. Cut chicken into bite-sized pieces.

Heat oil and add carrots.

Add chicken and cook until done.

Scramble the eggs.

Add rice.

Add the seasonings: salt and soy sauce.

Add peas and heat through. You're done!


From → Recipes, Rice

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