Better than Takeout Chicken Fried Rice
Cameo Culinary Club - Better than Takeout Chicken Fried Rice
Remember your first trip to Benihana? That exhilarating moment when the chef flipped a scalding hot shrimp into your mouth? The birthday song performed by waiters with the most high-octane clapping you've ever seen? Or when you think of Benihana, does your brain go straight to the fried rice? Once you've been served a bowl of this transcendent side dish, it practically becomes an obsession. There's no way I could ever make something that good, you think glumly as you microwave your little Tai Pei sodium bomb. Ah contraire!
This month we've got a fried rice recipe that's simple and mouthwatering. The key to making fried rice that can be mistaken for restaurant quality is having cold day-old
rice in the fridge. Not only does pre-cooked rice allow you to whip up a quick meal at a moment's notice, but it also ensures your fried rice will have that perfect chewy-tender texture. That's because the moisture in fresh rice will cause it to steam instead of fry (boo!). You'll also want to fluff the rice directly after cooking it (and before storing it) to prevent it from solidifying into a block. Do this crucial prep step and the end result will be one satisfying side.
Now if you could just learn how to do that Benihana onion ring volcano...
Better than Takeout Chicken Fried RiceIngredients:
1 pound chicken (about 2-3 chicken breasts) cooked and shredded (you can also buy a roasted chicken at market and shred it or use your favorite teriyaki chicken)
3 cups cooked rice (best with day old rice, so make rice the night before and store in refrigerator)
2 tablespoons sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2-3 tablespoons soy sauce (more or less to taste)
2 eggs, lightly beaten
2 tablespoons chopped green onion (optional)
- Cook and shred the chicken.
- Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom.
- Add white onion and peas and carrots and fry until tender.
- Slide the onion, peas, and carrots to the side, and pour the beaten eggs onto the other side.
- Using a spatula, scramble the eggs.
- Once cooked, mix the eggs with the vegetable mix.
- Add the rice and chicken to the veggie and egg mixture.
- Pour the soy sauce on top.
- Stir and fry the rice and veggie mixture until heated through and combined.
- Add chopped green onions if desired.