Chicken Fried Rice

READY IN: 25mins
Top Review by Taterluvr

This was easy and tasty. I didn't put in the egg (just a personal preference), nor did I use bamboo shoots or bean sprouts (because the kids wouldn't eat it). I used garlic infused oil in the pan to cook the chicken, and added 2 cloves of minced garlic. At the table, we drizzled just a bit of sweet 'n sour sauce over the fried rice...added a very nice flavor to it. Thanks for a very good, easy recipe.

Ingredients Nutrition

Directions

  1. Cut up and prepare all ingredients.
  2. Reserve. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet. Remove to plate and reserve. Add 2 tablespoons more oil to wok.
  3. Heat until smoking.
  4. Stir fry chicken and onion together until cooked.
  5. (If leftover meat is used, just heat through.) Add bean sprouts, peas, celery.
  6. Stir and cook 2 minutes with wok covered.
  7. Uncover wok, add all the rest of the vegetables.
  8. Stir fry and cook covered for 2 additional minutes.
  9. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
  10. Take your turner and break up clumps of rice as finely as possible. Make sure rice takes up soya sauce and does not remain white. Keep stir-frying until all rice is broken up and heated through.
  11. Shut heat off.
  12. Cut up sheet of egg into small pieces and stir into rice, or remove rice to serving platter and garnish with egg slivers

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