Restaurant Quality Chinese Chicken Fried Rice
Ready In: 23 mins
Serves: 4
Ingredients
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
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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