This recipe is a mix of making it yourself and using premade products. It is by no means completely authentic to actual fried rice but me and my family like it.
To start preheat the oven according to the instructions on the chicken nugget bag that is being used. Then, create the broth mixture to cook the minute rice. Add one can of chicken broth (~2 cups) and one cup of water to a large pot adding the powdered ingredients (garlic, ginger, and onion -DO NOT add the fried rice seasoning to this). Add 3 tablespoons of soy sauce to this mixture and a couple of splashes of rice vinegar (~2-2.5 tbl spoons) and set it to boil (large rolling bubbles) on medium high heat. Once boiling add 3 cups of minute rice stirring to incorporate and turn down the heat to a very low simmer (small rolling bubbles) . Let cook until soft and slightly sticky (a little after the point that it is soft).
During this time prepare the chicken to add to the oven. I use one large sheet pan so there is a decent amount of chicken but also the ability to eat the rice by itself throughout the meal. Once on the pan make sure to even out the pieces into one layer so the pieces will cook evenly. Add to the oven and set timer according to the package instructions or until golden brown and crispy but not burnt. This process can be completed while making the rice, especially when the rice is cooking in the pot; the chicken may or may not be finished cooking by the time the rice is done but that is okay, the chicken is added toward the end of the frying process.
After the rice is done set to the side and get a large pan to start caramelizing the onions and garlic. Add the minced garlic and onions to the pan on medium heat until the onions are browned and fragrant. Then turn down the heat to low and add rice to the pan mixing in the onion and garlic mixture. After combined add the fried rice seasoning and mix again. Let cook for about a minute and then push rice to one side of the pan to cook the eggs (crack into a bowl or the measuring cup used for the rice and whisk together until a unifying yellow color is seen throughout). Pour the egg mixture into the clean side of the pan where there is no rice and let cook until scraping the bottom of the pan brings up the first layer of cooked eggs, then let cook again and again until all of the egg liquid is solid, after that mix the eggs into the rice. If the chicken is not ready yet chop the bacon (if using it) into small pieces and add to the rice mixture. If the chicken is ready I like to cut it up into smaller more manageable pieces to eat and then add to the rice. You can let this cook for a few more minutes and add the rest of the soy sauce to meld the flavors together and then serve.
These seasoning amounts are just an estimate of what I used as I just eyeballed everthing minus the rice and liquid used to cook it. Therefore feel free to add more or less depending on your preferences. Me and my family like eggs so I use three but if you are not a huge fan of eggs in rice you can use one or two or none at all. If you like ginger in fried rice you will probably want to add more.
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Serving Size: 1 Serving (734g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 1626 | ||
Calories from Fat: 725 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80.6g | 107 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 33.1g | ||
Polyunsanturated Fat 16.9g | ||
Cholesterol 621.8mg | 191 % | |
Sodium 431.1mg | 15 % | |
Potassium 1121.7mg | 30 % | |
Total Carbohydrate 107.7g | 32 % | |
Dietary Fiber 3.9g | 15 % | |
Sugars, other 103.8g | ||
Protein 107.7g | 154 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1626
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