Community Pick
Restaurant Quality Chinese Chicken Fried Rice
photo by gailanng
- Ready In:
- 23mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
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For Rice
- 1 cup rice
- 1 tablespoon fresh diced onion
- 1 3⁄4 cups water
- 1⁄2 teaspoon garlic salt or 1/2 teaspoon garlic powder
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄4 teaspoon pepper
- 1 teaspoon dried parsley flakes
- 1⁄4 teaspoon salt
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For Chicken Fried Rice
- 1 egg
- 1 tablespoon water
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon oil
- 1 onion, chopped
- 2 tablespoons soy sauce
- 1 teaspoon pepper
- 1 (8 ounce) can drained water chestnuts
- 1 green bell pepper, thinly sliced
- 1 cup cooked shredded chicken meat
directions
- Make rice first.
- Add all ingredients together in saucepan and bring to boil.
- Turn to simmer and cook 20 minutes with lid on.
- Set aside to cool.
- In large skillet pan melt butter.
- In a small bowl stir egg and water.
- Add to skillet on medium low heat in one big thin pancake formation.
- Cook for 1-2 minutes or until set.
- Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
- Cut egg into long thin shreds on cutting board.
- Set aside.
- Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
- Mix all together to warm through and then add shredded egg to mixture.
- Cook a few minutes more and serve hot.
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Reviews
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Great recipe, very easy to follow. This is actually the third time I've made this and each time everyone loves it! We leave out the water chestnuts & bell pepper and add in peas (picky eaters) but otherwise I follow everything perfectly and it's always fabulous! Thanks for the post! Update: Actually did three times the amount of everything and still cooked up beautifully! Took a few minutes longer but still fabulous! Thanks again!
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I had leftover chicken and leftover rice and I needed to use them, so I ‘plugged’ them into your recipe. I did not have water chestnuts, so did not use them and I do not care for green bell pepper, so I used red bell pepper and I added some frozen peas at the very end – just long enough to thaw them, but not long enough to cook them! This was so very good - thank you for posting - this will be part of my repertoire from now on (and a good reason to have leftover chicken and rice)!
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My family loved this and almost fought over who got the last little bit. Due to some fussy eaters, I left out the green pepper and water chestnuts and used corn and a little jalapeno pepper and green onion instead. I added a sprinkle of garlic powder and used sesame oil(about a tsp) in place of the regular oil. I had leftover basmati rice in the fridge, so I did not follow the recipe for the rice. Thanks for the recipe.
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Tweaks
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This was great and enjoyed by all. I chose to scramble the egg as is, and just add it in all crumbled. I also used sesame oil, as I like the flavor it imparts to the fried rice. I substituted diced carrots & peas in lieu of the peppers & added cabbage in place of water chestnuts (personal preference). All in all, it was very tasty and very easy to accommodate to taste preferences & whatever offerings you have in the 'fridge. Thank you!
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My family loved this and almost fought over who got the last little bit. Due to some fussy eaters, I left out the green pepper and water chestnuts and used corn and a little jalapeno pepper and green onion instead. I added a sprinkle of garlic powder and used sesame oil(about a tsp) in place of the regular oil. I had leftover basmati rice in the fridge, so I did not follow the recipe for the rice. Thanks for the recipe.
RECIPE SUBMITTED BY
dolliegyrl
Hesperia, CA
Hi everyone! I am a stay at home mom married 13 yrs,with 2 teenage sons and lots of pets.We are vegetarians.