Dinner

Chicken Fried Rice

Chicken Fried Rice
©Dorcy​

Tell me, what comes to mind first when you have rice at home? I only think of Chicken Fried Rice 😋. It is one of the many interesting forms in which rice is enjoyed. Whether cooking for family or get together with friends and colleagues, it is that classic dish to make. In addition, cooking fried rice at home is much more affordable, healthier, always better, and makes excellent leftovers. This recipe is quick, satisfying, and convenient. It also contains flavorful pieces of protein filled with crisp vegetables. Moreover, you can customize it by adding your preferences. Here is how to make this meal, let's get cooking!

Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 5

The secret to this chicken fried rice is to ensure that you prep all your ingredients the night before and refrigerate. You can as well marinate, cook chicken and refrigerate too, it saves time when cooking.(Keep the chicken broth jealously because it will add to the sweetness of your chicken fried rice.)
Finally, remember that you can swap the chicken with shrimp, beef, ham or pork. You can as well leave it out altogether if looking for a vegetarian option.

INGREDIENTS

  • 3 tablespoon vegetable oil
  • 1 cup white onion, diced (1 medium onion)
  • 2 cups frozen mixed vegetables, defrosted (optional)
  • 2 cloves of garlic, blended/minced
  • 1" ginger, blended
  • 1/2 tablespoon Salt
  • 1/2 tsp chilli pepper powder (optional)
  • 500g (white long grain) uncooked rice
  • 2 green medium onions, finely sliced
  • 1 tablespoon soy sauce
  • 2 cups marinated and shredded chicken thighs (3 large thighs)
  • 1 maggi cube (11g)
  • 1/2 teaspoon white pepper
  • 2 tbsp green onion ( 1 stalk sliced; for garnishing)
  • 4½ cups of waterENHANCE_IMG_20240217_154554257.jpg

DIRECTIONS

  1. In a medium pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add shredded cooked chicken and saute until browned and cooked through about 4-5 minutes stirring continuously. Season with ¼ tsp each of salt and pepper. Remove the chicken from the pan and place on a plate.
  2. In same pot, add 1 tbsp of vegetable oil over medium-high heat. Add the onion to the pan, saute for about 3 minutes, then add the green onion and stir. Let it cook for 2 minutes or until soften. Add blended ginger and garlic and stir. Season with 1/4 tsp salt and stir again.
  3. Add rice to the pot and fry, stir continuously to prevent the rice from sticking to the pot. When it slightly browns, add in maggi and soy sauce, stir and gently add 4 cups of broth/water to the pot in a circular motion, stir and cover pot to simmer for about 15-20 minutes on medium-high heat. When all liquid is absorbed in the rice, reduce heat to medium - low heat. Add in chicken and vegetables and cover pot for about 2 minutes. Turn off stove and stir well to combine for about 3 minutes.
  4. Serve warm in a plate or bowl, garnish with green onion and Enjoy!!
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TIPS FOR MAKING FRIED RICE

Here are a few tips to keep in mind:

  • You can either use cooked or uncooked rice: If you choose to use cooked rice, cook the rice ahead of time and let it cool fully before adding it. You can even cook it the night before and refrigerate.
  • Add or remove veggies to suit your taste: The veggies listed here are simply my favorites. You can add as few or as many as you like.
  • Vegetable Oil: I used vegetable oil but you can as well use Olive oil or butter.
  • Let the rice brown slightly on the bottom: Let it sit in the pot for a bit between stirs. The bottom of the rice will brown slightly, giving you a wonderfully crispy texture.
  • Prep the ingredients beforehand: Have everything chopped and measured before you start cooking.
  • Marinate and cook chicken beforehand: Marinate and cook chicken before you start cooking. Cut in tiny cubes too.

HOW TO FREEZE CHICKEN FRIED RICE

This recipe can easily be made ahead of time and frozen in Zip-loc bags. It lasts up to 3 months in the freezer. When you’re ready to make it, simply pull it out of the freezer, let it thaw in the fridge overnight, and heat in the skillet for 5-10 minutes on low heat or microwave.
It makes for a quick and easy dinner any day of the week.

NUTRITION FACTS

Per Serving

Calories: 316
Fat: 10g
Carbs: 40g
Protein: 18g
Calcium: 53mg
Iron: 4mg
Potassium: 443mg
Vitamin A: 386mcg
Vitamin C: 6mg
Sodium: 525mg
Cholesterol: 31mg

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