To all those who love a good flavorful fried rice; this is the recipe for you. Though you have to start this one the day before you plan on serving it. On my trip to Hawaii, I had the chance to see how their version of fried rice was made. Adding spam, and using the rice cooker, and letting the rice sit out and dry; were all very new to me. So, I ventured out to make my own fried rice but with a few twists.
I started out the day before taking two cups of rice, and bringing it to boil in water. Once boiling, I place the top on it and turn it down to low for about eight to ten minutes. Now don’t run off when this happens, many a times can the starchy water boil oil. Once the time has passed, do not take the cover off. Turn the heat off and place on a different burner to cool down. Once cool enough, I put it in the fridge overnight in the pot with the top still on. The purpose of this is that you are trying to dry out the rice as much as possible. You do not want soft rice when you are trying to mix it with all the yummy fixings.
The day is finally here, I suggest taking out the rice from the fridge and allowing it to come to room temperature. Set it aside and start cutting up your onion, and smashing your garlic, slicing your green onion, carrots and I even added zucchini. Now this is where you can have fun, add more of whatever you want, you just want to make sure it has enough time to cook or soften. I grab the bag of frozen peas from the freezer, and grab two eggs from the fridge. Last but not least, I cut up the chicken breast, in small bite size pieces. I usually do my best to cut the protein last, this way I am not having to use a multitude of different cutting boards, and nothing gets contaminated with raw meat. Safety first.
This is where we are going to start cooking, grab the wok and you can use either olive oil, or veggie oil, or even peanut oil. I used olive oil, and cooked my egg first. Whisking it in a small bowl till well combined and adding it to the pan. Now you are not wanting to simple scramble. The trick is to keep moving your pan to make a thin layer of the egg, almost like making a crepe or thin omelette. Cook one side, and either flip it if you can, or move it around so that both sides are cooked. What you are wanting to do is being able to slice your egg, not scramble it. Set it aside and place a bit more oil in the wok for your chicken. Try and place your chicken so there is a thin layer, and leave alone for a bit till you start seeing some browning on the chicken. About three to four minutes depending on the heat of your pan. If your wok starts smoking at any point, turn the heat down. Cook the chicken on both sides till done, of course you want the chicken to be done at 165 degrees. Set aside, and grab your veggies. After pouring a bit more oil, add your onion and cook till softened about four minutes. Once softened, add the rest of the veggies not including the green onion or peas. Once the carrots are softened enough is when I add the day old rice, and carefully mix. You are now wanting to harden the rice a bit in the oil and the veggies. Once well combined and I add the cooked chicken, the egg, and then the soy sauce. Combine and then add the peas and the green onion, mix and serve. I always serve mine aside some type of chili oil or asian hot sauce. Enjoy!
Chicken Fried Rice for Garlic LoversCourse: MainDifficulty: Easy
To all those who love a good flavorful fried rice; this is the recipe for you. Though you have to start this one the day before you plan on serving it.
2 cups rice
4 cups water
2 large peeled carrots, diced
6 large cloves of garlic, peeled and minced
1 medium onion, diced
2 zucchini’s, diced
1 teaspoon grated ginger
2 eggs, whisked up
1 cup of frozen peas
4 green onions, sliced2 tbsp of olive oil or veggie oil
2 tbsp of olive oil or veggie oil
⅓ cup of soy sauce
2 chicken breast, cut into bite size strips
- Day Before: Rinse your rice in water before attempting to cook it. Bring to a boil and cover for 8 to 10 minutes. Once done, remove pan from heat and keep covered to keep cooking for an additional ten minutes. Once cool, place the entire pot in the fridge overnight.
- Heat up wok on high, test by taking a small drop of water. Once hot enough add a half tbsp of oil and add in whisked egg. Wanting a thin layer so once done you can cut it up in strips. Set aside and place another tbsp of oil in the pan.
- Add chicken and cook till done on both sides, about three to four minutes per side. Set aside once done. Add the left over tablespoon of olive oil and add in your onions. Wait till they are translucent, and add the carrots, garlic, ginger, and zucchini and stir till semi softened.
- Add the rice and fold in, this is where you may or may not mean a tiny bit more oil if the rice is sticking to the pan. Once all the rice is mixed, allow to cook for another four minutes.
- Add the soy sauce and mix till combined. The rice will turn that lovely fried rice brown color. If you still see some white rice you may add some more soy sauce.
- Add in the cooked chicken and sliced egg. Mix up and add in the peas and the sliced green onion and you’re ready to serve and enjoy.