Chicken Fried Rice
User Reviews
5.0
6 reviews
Excellent
Chicken Fried Rice
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This chicken fried rice recipe tastes just like the one served at Benihana! The secret? Lots of garlic butter. Chewy and delicious, it is easy to make at home, no special tricks required! (Total time to make this recipe includes cooking the rice and chilling overnight.)
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Ingredients
- 2 cups medium grain white rice
- 1 teaspoon kosher salt plus more to taste
- 3 cups cold water
- 1 tick (½ cup) unsalted butter softened
- 2 tablespoons lemon juice
- 1 teaspoon soy sauce plus more to finish
- 2 cloves garlic minced
- 1 ½ pounds chicken breasts
- About ¼ cup vegetable oil divided
- 1 large onion finely chopped
- 2 large carrots peeled and finely diced
- ½ cup green onions thinly sliced
- 3 eggs beaten
- freshly ground black pepper to taste
- sesame seeds to garnish optional
Instructions
- Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. Transfer to a medium saucepan, adding 1 teaspoon of salt and 3 cups of water.
- Bring to a boil, then cover and reduce the heat to the lowest setting. Simmer, undisturbed, for 15 minutes. Then, remove from the heat and let it stand for at least 15 minutes. Uncover and fluff the rice to break down the clumps. Let it cool completely, then transfer to a baking sheet, cover with plastic and refrigerate overnight.
- The next day, mix the softened butter, lemon juice, 1 teaspoon soy sauce and garlic cloves in a bowl. Stir vigorously until smooth. Reserve.
- Season the chicken breasts with salt. Heat 1 tablespoon of vegetable oil in a large non-stick skillet, over medium-high heat, and brown the chicken breasts on all sides, about 2 minutes per side.
- Transfer the chicken breast to a cutting board and cut into cubes. Return the cubes to the skillet and continue cooking until golden brown, about 3-5 more minutes. Add 1 tablespoon of the garlic butter and mix to combine. Remove the chicken cubes to a plate and reserve.
- Return the skillet to the heat, adding another tablespoon of oil. Add the chopped onion and carrots, sautéing until softened, about 5-8 minutes. Then, add the green onions and continue cooking for another couple minutes. Remove and reserve.
- Heat more oil in the skillet and add the eggs, scrambling them, about 1-2 minutes. Remove and reserve.
- Place a large wok pan on the stove and heat on medium-high. Add enough oil to coat the whole pan. Add the cooked rice and let it cook for about 5 minutes, or until warmed through. Then, add the remaining garlic butter and toss to combine, making sure all the rice gets coated with the butter.
- Add the reserved veggies and mix until combined. Then, carefully stir in the reserved chicken and eggs. Stir-fry for another 2-3 minutes or until the rice begins to brown slightly.
- Season with salt and pepper, and drizzle soy sauce to taste.
- Serve, garnished with toasted sesame seeds.
Equipments used:
Notes
- Rice that has been refrigerated for 8 to 24 hours is ideal for fried rice, as the grains dry out and firm up, making it easier to separate them so they don't clump up when stir-frying.
- That being said, an alternative would be to cook the rice and then place in the oven at 200 degrees F for one hour to dry out.
- Fried rice needs to be refrigerated within 2 hours of cooking. Store in an airtight container, in the fridge, for 3-4 days.
- You can freeze it in an airtight container or freezer bags for up to 3 months. Thaw overnight in the fridge before using.
- Reheat in the microwave or in an oiled wok, over medium-high heat, adding more butter to bring it back to the original consistency.
Nutrition Information
Show Details
Calories
548kcal
(27%)
Carbohydrates
55g
(18%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
195mg
(65%)
Sodium
636mg
(27%)
Potassium
673mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4719IU
(94%)
Vitamin C
8mg
(9%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 55g | 18% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 636mg | 27% |
| Potassium | 673mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4719IU | 94% |
| Vitamin C | 8mg | 9% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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