Step-by-Step Guide to Make Award-winning Chicken Fried Rice (Asian)
Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Favorite Chicken Fried Rice (Asian). One of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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The same is true for lunches once we frequently add to a can of soup or even box of macaroni and cheese or some other similar product instead of putting our creative efforts into building an instant and easy yet delicious lunch. You will observe many ideas in this report and the hope is that these thoughts will not only get you off to a fantastic start for finishing the lunch rut most of us look for ourselves at at some time or another but in addition to test new things on your very own.
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Many things affect the quality of taste from Chicken Fried Rice (Asian), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Fried Rice (Asian) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Fried Rice (Asian) is 8-10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Fried Rice (Asian) estimated approx 30min.
To begin with this particular recipe, we must prepare a few ingredients. You can have Chicken Fried Rice (Asian) using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients and spices that need to be Make ready to make Chicken Fried Rice (Asian):
- Base
- 2 Cups Jasmine Rice - Cooked & Refrigerated
- 2 Chicken Breasts
- 4 Eggs
- Flavor
- Olive Oil
- Vegetable Oil
- 1/2 Bunch Green Onion
- Low Sodium Soy Sauce
- Sesame Oil
- Salt
- Add Ins
- 2 Carrots
- 1 Head Broccoli
Steps to make Chicken Fried Rice (Asian)
- Prep: Pound, Trim and Dice Chicken Breasts, then coat in Olive Oil
- Prep: Thinly slice green onion and carrots
- Cook: Heat Large Frying Pan or Wok to Medium-High & add in Diced Chicken. Add salt. Cook till slightly browned. Remove cooked chicken from pan.
- Cook: Add a 1/2 of Vegetable Oil to the pan, after it's hot crack the eggs and scramble. Salt to taste. Just as the egg reaches full cooked doneness, add the green onions and carrots.
- Cook: Add just enough oil to Fry the green onions and the carrots. Then add in the cold rice and a dash of salt.
- Cook: Control the Heat to fry the rice. Toss the rice to avoid burning. Continue this until the rice is noticably crispier.
- Cook: Turn off the heat and in the soy sauce to taste, more can be added after serving. Toss the rice in the soy sauce to coat.
- Cook: As the rice reduces in temperature, toss in sesame oil and then serve Immediately.
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