Recipe Betty to call Rice Fried Chicken
In this video, and shows how simple and delicious home Chicken Fried Rice invitation. Once you have prepared before you chicken and rice, all you have to do is cook the onions and green peppers, peas and carrots, scramble eggs and spouses, as well as a generous amount of soy sauce, and serve!
Ingredients:
2 cups cooked rice grains with long white
4 cups water
1 teaspoon salt
Vegetable oil 1 teaspoon tea (for cooking rice used peanut oil).
Cubed chicken breasts 1 or 2, non-cooked (enough for the chicken, 1 cup. I used chicken breasts 3, because I have happened to many in the big bag, and we can always use chicken litter! If you have the remains of cooked chicken, great! Addition to, you can substitute shrimp, beef, pork, or if you prefer).
¼ cup vegetable oil (for cooking chicken you peanut oil).
Meat tenderizer or salt (for chicken)
Freshly ground black pepper to taste (for chicken)
1 cup chopped onion
1 cup green peas fresh or frozen
Chopped 1 large green pepper
1 carrot, chopped
2 tablespoons vegetable oil (to fry the vegetables I use olive oil.)
2 eggs
1 tablespoon vegetable oil (to scramble eggs, I use olive oil.)
5 tablespoons of soy sauce
Make the rice ahead of time, basically according to package directions. (You may make the rice the day before and refrigerate it.) Bring 4 cups water to a boil in a medium-sized pot and add 2 cups uncooked rice, 1 teaspoon salt, and 1 teaspoon oil. Bring it back to a boil, cover the pot with at lid that fits, and cook for 15 minutes. Remove from heat and let it sit. Now, pan-fry your chicken breasts. Trim any excess fat and gristle from the chicken, season it with meat tenderizer or salt and freshly ground pepper. Pound the chicken breasts with a meat mallet, if they are very thick. Place chicken breasts in a skillet that has ¼ cup heated peanut oil. Place in a single layer, and cook over medium heat. Turn them, when they get brown on the bottom, and then remove them to a plate covered with paper toweling when they are done all the way through and brown on both sides. When slightly cool, cut into small cubes, and reserve 1cup of cubed chicken for this recipe. While you are cooking the chicken, you can sauté the vegetables. Place 2 tablespoons oil in a deep skillet or wok. Add 1 cup chopped onion, 1 chopped green pepper, 1 cup fresh or frozen peas, and 1 carrot, chopped. Saute, until tender. Now scramble your eggs. Heat 1 tablespoon oil in a small skillet, and add 2 eggs. Scramble them until they are done all the way through, and then remove them from heat and break them into pieces with a spoon. Now, you are ready to assemble your Chicken Fried Rice. To the sauted vegetables in your deep skillet, add 1 cup cooked chicken cubes, 2 scrambled eggs (in pieces), and 5 tablespoons of soy sauce. Return this mixture to the stove and heat, if any of the items have cooled off or have come straight from the refrigerator. When this mixture is hot, remove it from heat, and gently stir in 4 to 6 cups of cooked rice. (You may need to separate the rice, if it is in clumps.) Stir thoroughly to blend all flavors. When all ingredients are well blended, your Inviting Chicken Fried Rice is ready to serve! Serve as a main course with a hot cup of tea! Luscious!!! Be sure to pass the soy sauce for additional flavor! This recipe makes a large amount of fried rice and provides a very inexpensive way to feed a lot of hungry people!
Ingredients:
2 cups cooked rice grains with long white
4 cups water
1 teaspoon salt
Vegetable oil 1 teaspoon tea (for cooking rice used peanut oil).
Cubed chicken breasts 1 or 2, non-cooked (enough for the chicken, 1 cup. I used chicken breasts 3, because I have happened to many in the big bag, and we can always use chicken litter! If you have the remains of cooked chicken, great! Addition to, you can substitute shrimp, beef, pork, or if you prefer).
¼ cup vegetable oil (for cooking chicken you peanut oil).
Meat tenderizer or salt (for chicken)
Freshly ground black pepper to taste (for chicken)
1 cup chopped onion
1 cup green peas fresh or frozen
Chopped 1 large green pepper
1 carrot, chopped
2 tablespoons vegetable oil (to fry the vegetables I use olive oil.)
2 eggs
1 tablespoon vegetable oil (to scramble eggs, I use olive oil.)
5 tablespoons of soy sauce
Make the rice ahead of time, basically according to package directions. (You may make the rice the day before and refrigerate it.) Bring 4 cups water to a boil in a medium-sized pot and add 2 cups uncooked rice, 1 teaspoon salt, and 1 teaspoon oil. Bring it back to a boil, cover the pot with at lid that fits, and cook for 15 minutes. Remove from heat and let it sit. Now, pan-fry your chicken breasts. Trim any excess fat and gristle from the chicken, season it with meat tenderizer or salt and freshly ground pepper. Pound the chicken breasts with a meat mallet, if they are very thick. Place chicken breasts in a skillet that has ¼ cup heated peanut oil. Place in a single layer, and cook over medium heat. Turn them, when they get brown on the bottom, and then remove them to a plate covered with paper toweling when they are done all the way through and brown on both sides. When slightly cool, cut into small cubes, and reserve 1cup of cubed chicken for this recipe. While you are cooking the chicken, you can sauté the vegetables. Place 2 tablespoons oil in a deep skillet or wok. Add 1 cup chopped onion, 1 chopped green pepper, 1 cup fresh or frozen peas, and 1 carrot, chopped. Saute, until tender. Now scramble your eggs. Heat 1 tablespoon oil in a small skillet, and add 2 eggs. Scramble them until they are done all the way through, and then remove them from heat and break them into pieces with a spoon. Now, you are ready to assemble your Chicken Fried Rice. To the sauted vegetables in your deep skillet, add 1 cup cooked chicken cubes, 2 scrambled eggs (in pieces), and 5 tablespoons of soy sauce. Return this mixture to the stove and heat, if any of the items have cooled off or have come straight from the refrigerator. When this mixture is hot, remove it from heat, and gently stir in 4 to 6 cups of cooked rice. (You may need to separate the rice, if it is in clumps.) Stir thoroughly to blend all flavors. When all ingredients are well blended, your Inviting Chicken Fried Rice is ready to serve! Serve as a main course with a hot cup of tea! Luscious!!! Be sure to pass the soy sauce for additional flavor! This recipe makes a large amount of fried rice and provides a very inexpensive way to feed a lot of hungry people!
Recipe Betty to call Rice Fried Chicken
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