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Easy Chicken Fried Rice Recipe

Fry rice ingredients separately and combine. Thaw chicken and dice vegetables. Fry fresh vegetables, frozen vegetables, chicken meat, and scrambled eggs separately with garlic and oil over medium-high heat. Add fried ingredients and green onion greens to fried rice and mix thoroughly to warm through.

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BilboDBaggins
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3 views2 pages

Easy Chicken Fried Rice Recipe

Fry rice ingredients separately and combine. Thaw chicken and dice vegetables. Fry fresh vegetables, frozen vegetables, chicken meat, and scrambled eggs separately with garlic and oil over medium-high heat. Add fried ingredients and green onion greens to fried rice and mix thoroughly to warm through.

Uploaded by

BilboDBaggins
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as RTF, PDF, TXT or read online on Scribd

Fried Rice 1) Make sure you have all the ingredients!

2) Thaw a chick breast and two chicken thighs in the microwave. You can do the other steps while it's thawifying. You can also use half a pound of ham, but not lunch meat. 3) Dice and onion, set it aside. 4) Carefully wash two green onions. Throw away the very bottom 1/4". Dice the next 1", put it with the regular onion. Chop the rest and set it aside. 5) Put 1/3 teaspoon crushed garlic and 1 tablespoon of vegetable oil into the wok, set the heat to about 7, fry the fresh vegetables from steps 2 and 3 (but *not* the greens). Fry until just barely softened. Set aside. 6) Put 1/3 teaspoon crushed garlic and 1 tablespoon of vegetable oil into the wok, set the heat to about 7, fry a pound of frozen vegetables, carrots and peas, specifically. Don't fry them mushy, keep them crisp. Set aside. 7) Dice the meat into 1/2" pieces. Put 1/3 teaspoon crushed garlic and 1 tablespoon of vegetable oil into the wok, set the heat to about 7, fry thoroughly but don't dry it out. DO NOT REUSE THE BOWL THAT HELD RAW CHICKEN, but set aside the fried meat. 8) Lightly scramble four eggs with a little salt and pepper Put 1/3 teaspoon crushed garlic and 1 tablespoon of vegetable oil into the wok, set the heat to about 7, cook the scrambled eggs but don't dry them out. Set aside. 9) Put 1/3 teaspoon crushed garlic and 1 tablespoon of vegetable oil into the wok, set the heat to about 7, fry three or four cups day-old rice, breaking up the chunks. Fry until crispy. 10) Add to the rice the greens from the green onions.

11) Toss all the other ingredients into the wok with the rice: the vegetables, the meat, and lastly the eggs. Bring it all up to full temperature.

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