Ingredients with Measurements:
- 2 cups of cooked rice
- 2 boneless, skinless chicken breasts, diced into small pieces
- 2 tablespoons of vegetable oil
- 1 cup of chopped scallions
- 2 cloves of garlic, minced
- 2 eggs, beaten
- 2 tablespoons of soy sauce
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or large skillet over medium-high heat and add the vegetable oil.
2. Add the diced chicken and stir-fry until it is cooked through and slightly browned.
3. Add the minced garlic and chopped scallions and stir-fry for 1-2 minutes until fragrant.
4. Push the chicken and scallion mixture to the side of the wok or skillet and pour the beaten eggs into the empty space.
5. Scramble the eggs until they are cooked through and then mix them in with the chicken and scallion mixture.
6. Add the cooked rice to the wok or skillet and stir-fry everything together until the rice is heated through and slightly crispy.
7. Add the soy sauce and salt and pepper to taste, stirring everything together until well combined.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 24g
Substitutions for ingredients:
- Chicken can be substituted with shrimp, beef, or tofu.
- Soy sauce can be substituted with tamari or coconut aminos.
- Scallions can be substituted with onions or shallots.
Variations:
- Add diced carrots, peas, or corn for a vegetable fried rice.
- Use brown rice or cauliflower rice for a healthier option.
- Add a splash of sesame oil for extra flavor.
Tips and tricks:
- Use cold, leftover rice for the best texture.
- Make sure to stir-fry the ingredients quickly over high heat to prevent the rice from becoming mushy.
- Add a pinch of sugar to balance out the saltiness of the soy sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped scallions on top.
Garnishes:
Chopped cilantro or sliced red chilies.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Cucumber salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the rice is too sticky, spread it out on a baking sheet and let it cool before stir-frying.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked.
Food history:
Fried rice is a popular dish in many Asian cultures and has been around for centuries. It was originally a way to use up leftover rice and ingredients, and has since become a staple in many households.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese