Are you ready for the Best Chicken Fried Rice recipe? Also, my 3 tips and tricks that will give you a better result than your favorite Chinese restaurant!
I live in the middle of nowhere Minnesota and one of the few downfalls of living in a small town is the lack of dining options. However, we had a momentous occasion last week when a sushi restaurant opened. I adore sushi and ever since I devoured a large platter (yes, platter) of it last week, I’ve been in the mood for more Asian food.
I’ve been making Fried Rice for so many years and I have learned so much since my early days of making it in my own kitchen. It is about time that I share them with you guys. Even if you have a recipe you love, these tips will make your version even better!
Numero Uno: Use COLD rice! I know this may seem odd, but it is my most important trick for killer fried rice. If your rice is hot and goopy when you try to fry it, your end result will also be goopy. When the rice is cold, the starches reabsorb and gives you individual grains of rice as an end result. If you didn’t plan ahead enough in your day to have cold rice in your fridge, just spread the hot rice onto a thin layer on a cookie sheet and stick in the freezer for about 10 minutes to allow it to cool off quickly.
Numero Dos: Don’t be afraid of a few odd sounding ingredients! If you want a restaurant quality result, then guess what? You have to use the same stuff they use 🙂 You may not like the way oyster sauce sounds but don’t let that scare you off from using it! Also, no substitutions when it comes to the finishing drizzle of toasted sesame oil over the top. It MAKES the dish the rock star that it is! Also, I use butter instead of oil because it provides a richer flavor compared to canola oil.
Numero Tres: Veggies….Load them on Baby! Want a boring fried rice? Then skimp on the veggies. The vegetables just aren’t good for you, they give the rice amazing depth of flavor. I know some might turn their noses up at the mushrooms in my recipe, but they add so much richness. If you *think* you hate mushrooms, then chop them up so small and you won’t know they are even there. Feel free to add some of your favorite vegetables and personalize the rice for your family.
- 1 onion, chopped
- 3 large garlic cloves, minced
- 6 mushrooms, chopped
- 2 carrots, diced
- salt and pepper
- 1 chicken breast, cooked and chopped
- 1/2 C frozen peas
- 4 C cooked rice, cold
- 2 eggs, beaten
- 4 1/2 Tb butter
- 3 green onions, sliced
- 1/4 C soy sauce
- 2 1/2 tsp oyster sauce
- 1 tsp toasted sesame oil
- Combine the soy sauce and oyster sauce in a small bowl and set aside. In a large, nonstick skillet heated to medium high heat, melt 1/2 Tb of butter then cook the beaten eggs. Once fully cooked, set them aside in a small bowl.
- Return the pan to a high heat and melt 1 Tb of butter then add the onion, garlic, mushrooms and carrots, along with a generous sprinkle of salt and pepper. Sauté until the veggies begin to soften, about 3-4 minutes. Add the rest of the butter then the cold, cooked rice, frozen peas and cooked chicken breast. "Fry" the rice in this additional butter along with the veggies you were already sautéing. Stir the rice as it cooks for about 3 minutes. Add the bowl of sauce, along with the green onions and scrambled eggs. Stir it well to coat the rice with the sauce. Before serving, drizzle the sesame oil over the finished rice, then toss to distribute it.