Chicken Fried Rice Recipe - Easy Chicken Recipes (2024)

FAQs

What are some secrets for perfect fried rice? ›

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

Add spices and herbs: Before cooking the rice, add a pinch of salt, some black pepper, and a few dried herbs such as thyme, oregano, or rosemary. You can also use ground cumin, turmeric, or cinnamon to add more flavor. Use chicken or vegetable broth instead of water: This will add more flavor to the rice as it cooks.

There are a few different seasonings that make fried rice taste just right. The most important sauces to add are soy sauce, oyster sauce, and fish sauce in fried rice. All three add unique flavors to rice, but it can be easy to go overboard. Make sure you add small amounts of each and regularly taste the rice.

The usage of rice

But in Chinese rice, it is suggested to use leftover cooked rice to avoid the rice from being sticky. In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

To get restaurant-quality fried rice at home, it's essential to use aromatics, a group of vegetables and herbs that are so named because they lend your dish a distinct aroma. Common aromatics that are used to flavor fried rice are onion, garlic, ginger, lemongrass, and red peppers.

Stir-fried vegetables: This is a classic side dish that goes well with fried rice. You can use any type of vegetables that you like, but some good options include broccoli, carrots, snap peas, and onions.

Use fresh garlic and onion.

I recommend 1/2 chopped yellow onion or 1 chopped shallot, and 3 pressed or minced fresh garlic cloves (or 4 if you're a garlic lover like me!)

What should you season chicken with? ›

Aside from classics like salt, pepper, basil and garlic, you could try using chilli powder, ginger, cumin, cayenne, paprika, oregano, sage, rosemary and thyme.

Add Chicken and Rice along with a splash of chicken broth or water to a skillet. Heat over medium heat until warmed through, stirring often. If the rice is still thick, stir in additional liquid one tablespoon at a time. You can also add additional butter and salt to taste as the salt will mellow when refrigerated.

Garlic: Freshly-minced. Soy sauce: I created this recipe using low-sodium soy sauce. So add less if you're using traditional soy sauce. Oyster sauce: This is a major flavor booster in fried rice and (don't worry) doesn't taste like oysters.

The secret is all in the prep: use precooked rice for the best results, and leftover char siu pork is the perfect flavour burst. Make the fried rice stir-fry sauce by mixing the soy sauce, shaoxing wine and sugar. Prepare, measure and chop all ingredients before cooking.

Cook without peeking or stirring.

Cook until the water is absorbed, about 18 minutes. Try not to peek until the end of the cooking time so the steam doesn't escape. Whatever you do, don't mix the rice while it's cooking — this will lead to gummy rice.