1/2 Photos of Beef or Chicken Fried Rice (Asian)
Pokey in San Antonio, TX's Note:
The secret to this recipe is to marinate the meat before cooking. This adds additional flavor to an already flavor rich dish. You can use beef or chicken. I use round steak, cut 1/2" thick or skinless chicken breasts. Having the meat slightly frozen will help in cutting it into thin strips.
My Private Note
Units: US | Metric
- 1Slice beef or chicken breast into thin strips.
- 2For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
- 3Marinate meat for several hours (over night is best).
- 4Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
- 5Grate the carrots.
- 6Slice the dried chilies lengthwise.
- 7Scramble the eggs lightly in a bowl.
- 8Heat the oil in a wok or deep pan.
- 9Fry the eggs until set, remove and slice into strips.
- 10Add the garlic and sliced green onions (white part) and the sliced red chilies to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you're cooking chicken, don't reserve the marinade; just add some soy sauce in its place later in the process.
- 11Stir fry the meat until cooked, and then remove.
- 12Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
- 13Add the meat, green onion tops, carrots, egg slices, and some or all of the the reserved marinade (or equal amount of soy sauce if you used chicken, about 1/4 cup).
- 14Stir fry until all is heated through.
- 15Serve immediately.
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Nutritional Facts for Beef or Chicken Fried Rice (Asian)
Serving Size: 1 (196 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 385.7
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 3.2 g
- Cholesterol 149.7 mg
- Sodium 758.4 mg
- Total Carbohydrate 33.3 g
- Dietary Fiber 1.2 g
- Sugars 4.3 g
- Protein 24.0 g