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Craving chinese takeout? try this irresistible chicken fried rice recipe made from scratch

I'm Amanda, a passionate foodie with a deep love for cooking. I'm a professional recipe developer who loves to create delicious dishes from the comfort of my own kitchen. My goal is to provide people with easy and accessible recipes that will help them create their own masterpieces at home.

What To Know

  • In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper.
  • Add the sauce to the wok and stir-fry for 2-3 minutes, or until the rice is evenly coated.
  • Add a splash of fish sauce or hoisin sauce to enhance the umami flavor.
  • 1 boneless, skinless chicken breast, cooked and shredded
  • 2 cups frozen peas and carrots
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 4 cups cooked rice, preferably day-old
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1/2 teaspoon ground black pepper
  • 3 eggs, beaten

Equipment: Orchestrating Culinary Harmony

  • Wok or large skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons

Step 1: The Culinary Canvas: Preparing the Wok

Heat the wok or skillet over medium-high heat. Add 1 tablespoon of oil.

Step 2: The Dance of Aromatics: Sautéing Vegetables

Add the onion, green bell pepper, and celery to the wok. Sauté for 3-4 minutes, or until softened.

Step 3: The Star Ingredient: Introducing the Chicken

Add the shredded chicken to the vegetables. Stir-fry for 2-3 minutes, or until heated through.

Step 4: The Frozen Symphony: Adding Peas and Carrots

Stir in the frozen peas and carrots. Cook for 5-7 minutes, or until heated through and tender-crisp.

Step 5: The Rice Revolution: Incorporating the Cooked Rice

Add the cooked rice to the wok. Use a spatula or wooden spoon to break up any clumps. Stir-fry for 3-4 minutes, or until the rice is evenly heated.

Step 6: The Symphony of Flavors: Seasoning Perfection

In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, and black pepper. Add the sauce to the wok and stir-fry for 2-3 minutes, or until the rice is evenly coated.

Step 7: The Golden Touch: Adding Eggs

Push the rice mixture to the sides of the wok. Pour the beaten eggs into the center. Cook for 1-2 minutes, or until the eggs are set.

Step 8: The Grand Finale: Combining the Symphony

Stir the eggs into the rice mixture. Cook for 1-2 minutes, or until the eggs are evenly distributed.

The Culinary Symphony Concludes: Serving Perfection

Serve the chicken fried rice immediately, garnished with green onions or sesame seeds for an extra touch of flavor.

Questions You May Have

Q: Can I use fresh vegetables instead of frozen?
A: Yes, you can use fresh vegetables. Just make sure to chop them into small pieces and cook them until tender.

Q: What kind of rice is best for chicken fried rice?
A: Day-old cooked rice works best because it is drier and less sticky. If using fresh rice, cook it and let it cool completely before using.

Q: Can I add other ingredients to my chicken fried rice?
A: Yes, you can add other ingredients such as shrimp, bacon, or pineapple. Just be sure to adjust the cooking time accordingly.

Q: How can I make my chicken fried rice more flavorful?
A: Add a splash of fish sauce or hoisin sauce to enhance the umami flavor.

Q: Can I make chicken fried rice ahead of time?
A: Yes, you can make it up to 3 days ahead of time. Just store it in an airtight container in the refrigerator. Reheat it over medium heat until warmed through.

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Amanda

I'm Amanda, a passionate foodie with a deep love for cooking. I'm a professional recipe developer who loves to create delicious dishes from the comfort of my own kitchen. My goal is to provide people with easy and accessible recipes that will help them create their own masterpieces at home.

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