chicken fried rice рецепт

«Chicken fried rice» или «Жареный рис с курицей!» — Ужин по-азиатски.

Привет! Сегодня что-то потянуло на азиатскую кухню.

Если вы приедете отдохнуть в ЮВА, то увидите, что в местных кафешках и «макашницах» повсеместно встречается жареный рис. Он может быть с курицей и креветками, может быть вегетарианский, может быть приготовлен с добавлением чили или без него. Это такое очень универсальное и простое блюдо, которое каждая страна азиатского региона считает своим национальным, но по факту готовят его почти одинаково.

Мы вам сегодня расскажем один из способов его приготовления! А вы, как всегда, сможете с ним поэкспериментировать!

Итак, «Chicken fried rice» или «Жареный рис с курицей!»

И для приготовления 4 порций прекрасного ароматного риса нам понадобится:

Отвариваем рис. Я советую брать бурый, т.к. он в разы полезнее — нешлифованный рис не так откладывается на наших стройных талиях, дольше усваивается и оставляет нас сытыми. Ну и еще, он просто красиво разваривается 🙂 «в цветочек». Но учтите, что за счет своей нешлифованности он варится дольше обычного, примерно минут 30-40!

Берем куриные грудки. В принципе, вы можете взять и креветки, но в нашем регионе хорошие креветки встречаются редко, поэтому курица. Нарезаем мясо небольшими квадратиками.

Раскаляем вок! Мы готовим азиатское блюдо, поэтому вок. Но если у вас такого в хозяйстве не оказалось, то подойдет и обычный сотейник. Раскаляем, и добавляем туда немного масла. Идеально, если это будет кунжутное масло. Обжариваем подсоленные и поперченные грудки до золотистого цвета. Конечно, тайцы жарят в таком количестве масла, что оно покрывает мясо почти полностью, но мы же следим за фигурой, в отличие от упитанных таек. Поэтому масла немного, исключительно для вкуса, и мясо все равно хорошо прожарится.

Откладываем его в отдельную емкость. Жарим мелко резанный лук. Я использую обычный зеленый лук, или лук порей, или даже репчатый, тут все идет в ход. И добавляем к нему мелко резанный чеснок. Потом резанную кубиками морковь и горошек с кукурузой. Все это интенсивно помешиваем, но недолго, 3-4 минуты. Добавляем снова мясо, рис. Посыпаем щедро чили. Заправляем соевым соусом и рыбным соусом. Нет рыбного соуса — тоже не беда, но уже не то. Хотя бы соевый оставьте! Кстати, самый лучший соевый соус — или аутентичный тайский, или Kikkoman — в составе должна быть только соя, соль и вода. Все остальные красители, колеры, загустители, подсластители в соевом соусе должны отсутствовать. Рыбный соус надо покупать тоже только аутентичный, тайский или вьетнамский, никаких «Стеблей бамбука, сделано в Санкт-Петербурге».

Буквально пару минут все перемешиваем и выкладываем на тарелки. Настоящая тайка подаст это блюдо с перышками свежего зеленого лука и долькой лайма.

Выход порции (примерно, 300 гр., в зависимости от выпаривания, поэтому всегда советую все взвешивать, считать и делить порционно): 438 ккал., белка (Б) — 37 гр., жиров (Ж) — 6 гр., углеводов (У) — 58 гр.

Обратите внимание, что это плотное и сытное блюдо. Зато оно содержит в себе разные виды белка — курица и бобовые, разные виды углеводов — медленные из риса и быстрые из моркови, довольно острое и ароматное, и отлично вас насытит или в середине дня, или через пару часов после хорррошей силовой тренировки!

Успешных вам кулинарных экспериментов и стройных талий.

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Chicken fried rice recipe

Chicken fried rice recipe with step by step photos. Easy, flavorful & restaurant style chicken fried rice with soft, tender & succulent pieces of chicken. This recipe is one of the best you can make at home under 15 minutes if you have the precooked rice ready.

Most of us love the chicken fried rice from Chinese restaurants & take outs. This detailed post will help you make the best chicken fried rice that is full of flavors & deliciousness.

It is highly impossible to replicate the flavors of Chinese foods made in restaurants as they use a Chinese wok. Using a carbon steel wok on a large burner would typically emit a smoky aroma to the fried rice.

A regular pan can never bring in such flavors. Over the years I have found that using a carbon steel wok or cast iron pan can bring similar flavors to some extent but not the same. So if you have a carbon steel wok, cast iron skillet or a pan do use it.

Chicken fried rice is made differently in each place and region. Here are some tips to help you choose your ingredients.

Tips to make chicken fried rice

Rice

Chicken

Egg or corn starch

Sauce

Veggies

For more nutrition you can also add carrots, peas, corn & mushrooms if you like. These are the veggies I do not use in a chicken fried rice.

Serving Suggestions

This chicken fried rice is amazing on its own and does not need any sides. Veg manchurian, chicken manchurian or gobi manchurian go well as sides.

You can also serve this with vegetable soup, clear soup or chicken soup.

Preparation for Chicken fried rice

1. Wash rice in lot of water and soak for 20 mins. Drain off and cook in 3 to 4 cups water. When the rice is cooked al dente, drain it to a colander.

The rice must be firm and almost cooked but not mushy. Cover and rest for a while. Fluff up with a fork and cool completely.

2. Meanwhile prepare the veggies and garlic. You can also use green chilies for extra heat.

3. Ensure your chicken is cut to bite sized pieces. Add pepper, salt and 2 tbsps egg white. Instead of egg you can also add ¾ tbsp corn starch or corn flour. Mix this up well.

How to make chicken fried rice

4. Pour 1.5 tbsps oil to a hot wok or pan. When the oil turns hot, add the chicken. Stir fry for 3 to 4 mins stirring often. If the egg sticks to your pan, just scrape off with the spatula.

5. You can check if the chicken is cooked at this stage. Mine gets done under 4 mins. Push the chicken to one side of the pan. Then beat the rest of the egg and pour it.

6. Scramble it and fry until the egg is cooked through yet soft. Do not overcook. Remove it to a plate.

7. Pour another half tbsp oil and fry the garlic on the highest flame.

8. Then add spring onion whites, chilles (optional) and bell peppers. Stir fry for 1 to 2 mins.

9. Add the rice, soya sauce and pepper. You can also add your favorite sauces. Stir fry for a minute.

10. Add the chicken and the egg. Taste and add more salt or sauce at this stage.

11. Fry until the rice turns hot. Add spring onion greens.

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Chicken Fried Rice

Chicken Fried Rice! This take-out classic is an easy weeknight meal! It’s made on the stovetop with chicken, eggs, onions, carrots, peas, and rice.

When I was a kid, I always looked forward to days when my mother made fried rice for dinner. Like most Asian families, we ate regular plain rice almost every day with dinner, so any time my mother felt inspired to change up our dinner routine felt like a treat to me!

Video: How to Make Chicken Fried Rice

Chicken Fried Rice

The Best Rice for Fried Rice

Fried rice is a dish that is meant to repurpose leftover rice from a day or two before. The first time I tried cooking fried rice on my own, I made the mistake of using freshly cooked rice.

If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.

Here is some more info on cooking rice:

The Ingredients for Chicken Fried Rice

Now, I make fried rice at home often, and this version with chicken is one of my favorites. I add onions, carrots and peas to my rice, but you can throw in whatever vegetables you have. Diced bell peppers, zucchini or sliced cabbage work well, too.

I also add a bit of Chinese five-spice powder to flavor the rice, a habit I picked up from my mother who always used it in her cooking. This is a blend of star anise, peppercorns, cloves, fennel seed, and cinnamon, and it gives the dish a warm spiciness. Feel free to leave it out if you like.

The Steps for Making Fried Rice

This recipe is for chicken fried rice, but you could really use the technique for making fried rice with almost any protein, like shrimp, pork, or tofu.

Storing and Reheating Leftover Fried Rice

Fried rice is really best eaten the day it’s made, but the leftovers aren’t bad either! Store it in the fridge for up to three days.

You can reheat fried rice either in the microwave or the stovetop. Sprinkle a tablespoon or two of water over top to help it stay moist, and cover the dish or pan to trap the moisture and prevent the rice from drying out.

Love Fried Rice? Try These Recipes!

Chicken Fried Rice

Fried rice is best made with leftover rice that’s at least a day old. Otherwise it becomes gummy in the skillet.

If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.

Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface. I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things aren’t releasing easily.

Ingredients

3/4 pound boneless skinless chicken thighs

1 teaspoon salt, divided

3 tablespoons canola oil (or any high heat oil), divided

3 large eggs, whisked

2/3 cup yellow onions, diced

2 cloves garlic, minced

2 teaspoons minced ginger

1 large carrot, peeled and diced

4 cups cooked jasmine rice (preferably leftover from at least a day before, see Recipe Note)

1/2 teaspoon Chinese five-spice powder, optional

2 1/2 tablespoons soy sauce or tamari

1 teaspoon sesame oil

Method

Chop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).

Heat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate.

Add another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.

Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don’t burn during the next step. You can also use paper towels to wipe down your wok or pan.

Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to incorporate.

Add the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.

Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes. Taste, and add more soy sauce if necessary.

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Chicken Fried Rice

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Chicken Fried Rice is one of the best weeknight dinners around! It’s a homemade version of my favorite take-out classic. We all had that ham fried rice growing up but move over ham because the chicken variation is 100 times better!

The whole family will love this protein packed, hearty chicken and brown rice combo.

The BEST Chicken Fried Rice Recipe

This chicken fried rice will easily become one of your go-to dinners! It’s easy, it calls for basic ingredients, it’s hearty and filling and it’s perfectly flavorful.

Plus it’s quick to make and clean up is a breeze. It also makes perfectly delicious leftovers if you are lucky enough to have any left, or make it ahead for meal prep for the next couple of days.

It’s also an easy recipe to customize and swap out with another protein and you could even add in other vegetables.

Watch the Chicken Fried Rice Video:

What Ingredients go into Chicken Fried Rice?

How to Make Chicken Fried Rice

How is this Healthier than Traditional Fried Rice?

This is healthier than the traditional fried rice since uses brown rice and chicken in place of the traditional white rice and ham. Plus it uses low sodium soy sauce instead of the higher salt content traditional soy sauce.

Can I Make it with Cauliflower Rice?

I actually have a delicious Cauliflower Chicken Fried “Rice” recipe HERE for a lower carb option.

Can I Substitute Chicken Thighs?

Boneless skinless chicken thighs will work great here too, you’ll just need to add a couple of extra minutes cook time to the chicken. As always test the center temperature to 165 degrees on an instant read thermometer to test for doneness.

Can I Use Shrimp or Ham instead of Chicken?

Yes. Shrimp or ham can be used here as well. If using shrimp use small shrimp and you’ll only need to cook about 1 minute per side, and if using ham use 1 1/2 cups and i will only needed to be heated through since it’s pre-cooked.

How Much Dry Rice to Equal Prepared Rice?

You’ll want to start with about 1 1/4 cups dry brown rice to equal 3 cups cooked rice. But if you’re like me you’ll just make extra to have for another meal.

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Best Chicken Fried Rice

Chicken Fried Rice Recipe that will turn out better than take-out from your favorite Chinese restaurant! Loaded with veggies and chicken, and yet it is still a super kid friendly dinner idea. I also have the best tricks and tips to make sure this turns out perfectly every time.

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 my chicken fried rice recipe 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!

How to Make Chicken Fried Rice

If you love this chicken fried rice recipe, then you will adore my Chicken Pad Thai as well so head over and print the recipe here!

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