I hadn’t thought of making Chicken Fried Rice at home. However, last weekend, I had a hankering for Asian food, namely Chicken Fried Rice. After looking at a few recipes, here’s what I came up with. It got votes of approval from both the Hubby and local brother-in-law, who happened to be over when the CFR was done. All I can say is YUM & YUM! Here you go…
Recipe
Ingredients
-4 eggs (seasoned with a little black pepper and salt when scrambling)
-4 teaspoons Avocado Oil, divided into 2 teaspoons/2 teaspoons
-1 chicken breast, about 8 ounces cut into 3/4 inch pieces
-4 Tablespoons Soy Sauce divided into 1 Tablespoon/3 Tablespoons
-1 carrot, diced small
-1/2 yellow onion, diced small
-2 cloves garlic finely chopped small
-4 Tablespoons unsalted butter, divided into 2 Tablespoons/2 Tablespoons
-4 cups cooked Jasmine rice
-1 teaspoon freshly ground black pepper
-1/2 teaspoon Kosher or coarse salt
-2 Tablespoons sesame seeds
-4 scallions sliced
Here are your steps in photos…The only thing missing is chopsticks…No need for a trip to Benihana’s or PF Changs when you have a hankering for Chicken Fried Rice 🥣
Method
1. Whisk the 4 eggs with a little salt and pepper.
2. In a wok or large saute’ pan, heat 2 teaspoons of the avocado oil over medium heat. Add the eggs and cook, stirring until scrambled (about 1 minutes 30 seconds or so). Remove the eggs from the wok/saute’ pan to a plate or bowl.
3. Add the remaining 2 teaspoons of avocado oil and the chicken. Cook, stirring until the chicken is almost cooked through (about 2 minutes). Add 1 Tablespoon of the Soy sauce and stir to combine.
4. Add the carrot, onion, garlic and 2 Tablespoons of the unsalted butter. Cook until the onion starts to soften and becomes translucent (about 3 minutes).
5. Add the cooked Jasmine rice, the remaining 3 Tablespoons Soy sauce, the sesame seeds, 1 teaspoon freshly ground black pepper and the 1/2 teaspoon kosher salt. Cook, stirring until everything is combined (about 2 minutes).
6. Create a small well in the middle of the rice and add the remaining 2 Tablespoons of butter in the well. Let the rice fry in the melted butter, until crispy (2-3 minutes). Stir the rice to mix up the buttery pieces throughout. Cook, tossing once or twice, until there are more crispy bites (1-2 minutes.
7. Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and cook, tossing until combined 9about 1 minutes). Place into a bowl and enjoy!
