site stats

ADVERTISEMENT

RECIPES

Chicken Fried Rice

ADVERTISEMENT

Chicken Fried Rice

 

Make this better than take-out chicken fried rice in your own kitchen. With just a few simple tips, you can make this delicious recipe quickly and easily while controlling the amount of sodium.

Enjoy it as a main course or a side dish with empanadas and crab rangoon.

5 of 65 votes

Print Pin Rate

ADVERTISEMENT

Dish: Dinner, Lunch, Main Course Cuisine: Asian Prep time: 10 minutes Cook time: 20 minutes Servings: 4 servings Calories: 1055 kcal Author:

Chicken Fried Rice new york times recipes

Ingredients

 

1 1 /4 lbs. Boneless, skinless chicken breast, cut into thin, bite-sized pieces or chicken thighs

2-3 tablespoons vegetable oil

ADVERTISEMENT

1 medium onion, finely chopped

2 large carrots, peeled and finely chopped

3/4 cup frozen peas

2 garlic cloves, chopped

3 large eggs

ADVERTISEMENT

2 tablespoons butter

4 cups cold, cooked long-grain white rice

3-5 tablespoons low-sodium soy sauce see notes

1/2 teaspoon sesame oil

2 green onions, chopped

ADVERTISEMENT

Salt and pepper to taste; optional

Chicken Fried Rice new york times recipes

Instructions

Heat 1 tablespoon oil in a large skillet over medium/medium-high heat.Cook chicken in a single layer and brown on both sides; about 2 minutes per side. Add more oil if necessary. Transfer to a

plate and cover to keep warm.

Heat 1 tablespoon oil in the same large skillet over medium/medium-high heat. Add onions, carrots and peas.Cook until crispy and tender, stirring several times. Reduce heat to low. Add the garlic

and cook, stirring constantly, for 1 minute. Transfer to a plate and cover to keep warm.

Whisk the eggs and add half a tablespoon of butter to the same pan over low heat.Add the eggs and cook until set. Remove from the pan and place on the plate with the vegetables. Cover to keep

warm.

Melt the remaining butter over medium heat. Add rice to the pan.Drizzle with soy sauce. Increase heat to medium-high and fry until lightly browned. Stir several times, but not constantly, to give

ADVERTISEMENT

it time to brown. Work in batches if your pan is full.

Drizzle rice with sesame oil and sprinkle with spring onions; Stir to combine.Add the chicken, vegetables and eggs back to the pan and heat through. Season with salt and pepper if desired. Video

Chicken Fried Rice new york times recipes
Notes

• Use yellow or butter cake mix. Do not add the other ingredients listed on the cake box. Just use the dry mix.

• You can substitute “Cook and Serve Lemon Pudding” for instant pudding if it is hard to find. They have almost identical ingredients.• Fill muffin holes only halfway with a teaspoon.

• Use the peel of a whole lemon. For best results, use a microplane grater to get fine lemon zest.

• Don’t overbake. Bake for 10-12 minutes or until set.• The lemon glaze should have a moist, pourable consistency to make it easier to glaze the tops of the lemon blossoms.

• Store cakes in an airtight container on the counter for up to 4 days. Or freeze for up to 3 months. For more information on freezing, see below.

Chicken Fried Rice new york times recipes

Nutrition

Calories: 84 kcalCarbohydrates: 13 g Protein: 1 g Fat: 3 g Saturated fat: 1 g Polyunsaturated fat: 2 gMonounsaturated fats: 1 g Trans fats: 0.04 g Cholesterol: 11 mg Sodium: 67 mgPotassium: 9 mg

Fiber: 0.1 g Sugar: 10 g Vitamin A: 16 IUVitamin C: 1 mg Calcium: 20 mg Iron: 0.2 mg

For more recipes click here

Thank you for follow me on facebook

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also
Close
Back to top button