It has a lengthy history and is popular in East, Southeast, and South Asian cuisines. The recipe began as a means to use up leftover fried rice that had dried up and was no longer tasty on its own, but was still completely edible. The addition of oil and soy sauce, as well as vegetables and meat, make for a great supper. Traditional Chinese fried rice is cooked in a wok over high heat, but we made ours in a cast iron skillet because these are more popular in household kitchens. This twist on a classic is quick to prepare and makes an excellent lunch or dinner. Don't like chicken? Make it with shrimp or make it with pineapple!
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What is the best rice to use?
Fried rice is frequently cooked using medium or short grain rice. These kinds of rice are chewy and make each bite wonderful. If you don't want to eat white rice, brown rice is a terrific nutty substitute.
Can I meal prep this?
Chicken fried rice is an excellent meal prep dish. Cut your veggies and prepare your chicken the day before. It's also worth noting that some of the greatest fried rice is cooked with leftover rice from the day before. Make your rice a day or two ahead of time as well.
What else can I add or substitute to the rice?
If you want to produce your own chicken fried rice, you can experiment with different components. Broccoli florets, red onion, spinach, and even nuts like cashews or almonds can add variation to your fried rice.
Can I make this vegan?
It's pretty simple to make this vegan. Use seitan or tempeh instead of chicken. You won't be able to tell the difference because it'll be covered in sauce and mix-ins.
How long will this keep in the fridge?
It'll be difficult to keep this rice around for very long. However, whether with or without protein, fried rice keeps well in the fridge. Refrigerate the chicken fried rice for up to 3 days.
Fried Rice recipe
- 1.Warm the olive oil in a medium pan over medium heat. Season chicken on both sides with salt and pepper, then add to skillet and cook until golden and no longer pink, about 8 minutes each side. Remove from skillet and let aside for 5 minutes before cutting into bite-sized pieces.
- 2.tablespoon sesame oil, heated in the same skillet Cook until the onion and carrots are tender, about 5 minutes. Cook until the garlic and ginger are aromatic, about 1 minute more. Cook until the rice and peas are heated, about 2 minutes.
- 3.Place the rice on one side of the skillet and the remaining tablespoon sesame oil on the other. Stir in the egg until it is almost fully cooked, then fold it into the rice. Return the chicken to the skillet with the soy sauce and green onions, stirring to mix.