Chicken Fried Rice
Chicken Fried Rice
Fried rice has always been one of my favorites. I’ve been making it for years, and it’s something my family always enjoys. It’s simple, delicious, and pairs well with almost anything.
Ingredients
1½ cups (270 g) uncooked long-grain white rice
1½ cups (270 g) water
1 teaspoon chicken bouillon powder or 1 bouillon cube
1 bunch green onions
½ large onion, chopped (about 120 g or ¾-1 cup)
½ cup (75-100 g) chicken breast, very finely diced (pea size)
1 teaspoon minced garlic (about 2 cloves)
2 Tablespoons butter
2 Tablespoons vegetable oil
2 eggs
2 Tablespoons water
2½ Tablespoons low-sodium soy sauce
Method
Slice the green onion tops for finishing. Trim off the root ends and save the long bottom pieces for cooking with the rice (see photo).
Cook the rice, ideally the day before or in the morning before frying. Add the chicken bouillon to the water and stir until fully dissolved. Next, add the rice and give a quick stir, then add the green onion bottoms and the garlic, then give another stir.
I cook the rice using a pressure cooker on high for 2 minutes with a 10-minute natural release. If using a standard rice cooker, measure rice and liquid by volume (1:1). For firmer rice, reduce the water by 2 Tablespoons. After cooking, spread the rice out on a baking sheet and allow it to cool completely, and then refrigerate. This should yield about 4–4½ cups cooked rice. The rice should be cool and dry to the touch before frying.
Beat two eggs with 2 Tablespoons water and scramble in a skillet over medium heat (use a small amount of butter or oil to prevent sticking) until just set and still slightly glossy. Remove and set aside.
Heat the butter and oil in a large skillet over medium-high heat until hot, swirling to mix. Add the chopped onion and finely diced chicken at the same time. Cook for 1-2 minutes, stirring, until the chicken is just cooked through and no longer pink. Add the rice, breaking it up, and spread it into a thin layer. Let it sit undisturbed for 2-3 minutes to lightly brown. Stir and continue cooking until heated through, then drizzle the soy sauce over the rice, 1 Tablespoon at a time, mixing thoroughly. Add the eggs and mix, breaking them up gently. Turn off the heat, add green onions a handful at a time until the desired ratio, gently fold them in, and serve.
Notes
Rice Note: Day-old rice works best for fried rice. If making the same day, cook the rice in the morning, spread it out to cool, then refrigerate until ready to use. Do not fry rice while it is still warm or soft, or it will turn mushy.
Garlic: If you do not have fresh or minced garlic to add while cooking the rice, use ½ teaspoon garlic powder instead, then add it with the soy sauce and stir to combine.