Chow Fan Fried Rice with Chicken
Ingredients
- 1 cup Mahatma® White Rice
- 2 cups chicken breast, cooked, diced to ½ size
- 2 tsps dry sherry
- 2 tsps cornstarch
- 4 tbsps oil, divided
- ½ cup onion, diced
- ½ cup rib of celery, diced
- soy sauce, to taste
- 2 tbsps boiling water
- ¼ cup mushrooms, sliced
- 1 slice fresh ginger root
- 1 each minced garlic
- 3 eggs, lightly beaten
Instructions
Not only is this fried rice a staple, it’s also versatile – easily adapted to almost any type of protein or meat-free preference. Sub chicken for equal parts shrimp and ham, fry up some tofu beforehand, or leave it as it is – the choice is yours! Use our Mahatma® White Rice for best results.
Step 1
Prepare rice according to package directions. For best results refrigerate cooked rice overnight.Step 2
In a small bowl, sprinkle cooked chicken pieces with sherry and cornstarch. Heat 2 tablespoons oil in a wok or frying pan over high heat.Step 3
In the same wok, add onion and celery, and stir-fry about 2-minutes, shaking pan to prevent browning. Add 1 tablespoon soy sauce and 1 to 2 tablespoons boiling water. Reduce heat to medium. Cover and steam 1-minute.Step 4
Add mushrooms, cover and cook until tender 1 to 2-minutes. Remove vegetables and reserve. Reduce heat to medium and add 2 tablespoons oil. When hot, add ginger and garlic, and sauté. Discard when lightly browned. Add chicken, then toss and fry for 2 minutes.Step 5
Add rice and cooked vegetables. Toss until hot. Add oil if needed. Make a well in center of mixture. Add eggs and stir until scrambled. Mix well, then season with soy sauce and serve immediately.
Homemade Take-out
Are you a chow ‘fan’ of fried rice? Then look no further than this recipe for traditional fried rice. Made with everyday pantry items – plus a few extras – it’s low on prep time and perfect for a midweek meal. You may have to run to the store for some dry sherry, but we promise you – it’s worth it.
Now, let’s talk ingredients. This chow fan is loaded with sautéed veggies – including diced onion, celery, and mushrooms – fried eggs and diced chicken breast. Wrap it up with fresh ginger root, zesty garlic, and soy sauce (to taste) – and you’ve got the ideal balance of all those essential Asian flavors you know and love. So, fried rice for dinner, anyone?
Now that you’ve got your take-out meal all set, you might as well make a delicious dessert as well. Pop in a few Jasmine with Quinoa Hazelnut Dark Chocolate Bites.
Once you nail this Asian delicacy, continue exploring authentic flavors from around the world by trying this Mexican Rice and beans recipe or this Spanish Paella recipe next – results won’t disappoint!
Mix it up!
Add Chinese water chestnuts or mung bean sprouts for an added crunch and a bit of added freshness.
Want to make this dish vegetarian? Swap out the chicken for fried tofu or your favorite protein substitute.
Have an Aroma® Rice Cooker? To prepare the rice for this dish, add white rice and water to the inner pot of your rice cooker. Press the Cook Switch or set to White Rice. When the rice cooker beeps, proceed with the remainder of the recipe as directed above.
If you want to use a classic fried rice option, swap in our long grain Jasmine Thai Rice.
Looking for a dessert recipe? Try our; Spanish rice pudding recipe.
