CHICKEN FRIED RICE - OAMC
I figured out that you can make this in gargantuan quantities and freeze in containers for later. It really saves time...only about 10 minutes to heat up and is a great addition to any Chinese meal. Great way to use extra cooked rice too! I have a rice cooker and it's really easy to make extra. Cook time includes cooking "real" rice and chicken.
Provided by TishT
Categories Poultry
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the peas and carrots, rice, onion, parsley flakes and chicken.
- Mix well.
- Pour into 4 bags (enough serve 4) or less for family size.
- Seal, lable and freeze.
- Thaw bag of rice mixture.
- Heat 1 Tbs oil in a large skillet.
- Dump rice mixture into the skillet.
- Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
- Push rice mixture to the side of the skillet.
- Add 1 Tbs oil to the empty side of the skillet and add the eggs.
- Cook and stir until eggs are thickened but still moist.
- Combine eggs with the rice mixture.
- Turn off heat.
- Stir in soy sauce and pepper.
- Serve.
- *Note:You can make this all ahead of time and just reheat but I like the taste of"fresh".
SHORT -CUT CHICKEN FRIED RICE (OAMC)
Recipe easily doubles for more servings. Freezes well. Prep time does not include cooking and cooling the rice. You can use your favorite marinade, I use Ken's and I do NOT marinade chicken first. But if you like you may do so.
Provided by MsSally
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve bullion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
- Cook egg beaters in skillet till fluffy. Set aside keep warm.
- Saute chicken and onion in same skillet till done about 3 to 4 minutes.
- Add marinade, peas and carrots, and rice. Mix well.
- Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
- Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups approximately.
Nutrition Facts : Calories 321.6, Fat 3.6, SaturatedFat 0.8, Cholesterol 72.7, Sodium 1611, Carbohydrate 40.2, Fiber 3.6, Sugar 4.8, Protein 31.4
OAMC CHICKEN FRIED RICE
I know there are many fried rice recipes, but here is my own version of a favorite quick OAMC lunch and dinner we all enjoy. I hope you do too! To make it OAMC just portion out one cup of mix into freezer bags, thaw in the microwave for about 2 minutes, then stir fry in some oil for about another 3 minutes to get that "Fried" taste and texture. This recipe makes a TON!
Provided by pixieglenn
Categories One Dish Meal
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cook water, rice, and boullion cubes for about 30 - 40 minutes, or until done.
- Scramble the eggs.
- Mix all of the ingredients together in a large bowl.
- Portion into bags for lunches or dinners. One cup servings is what I did. I was able to get one five cup bag for a dinner and 5 one cup bags for lunches.
CHICKEN FRIED RICE
Adapted from my Pork Fried Rice recipe, this also spells out how to cool the rice properly. Without doing this, the rice will turn gummy.
Provided by Late Night Gourmet
Categories Chicken
Time 9h
Yield 14 serving(s)
Number Of Ingredients 20
Steps:
- Bring 4 cups of water to a boil, then lower to a simmer and add rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.
- Cut the chicken into 1 inch chunks. Rub chicken with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the chicken in the marinade overnight, ideally using a vacuum sealer.
- Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Add snow peas, Brussels sprouts, and mushrooms to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute.
- Add chicken to the pan and cook for about 1 minute on each side. Remove the chicken and set aside.
- Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.
Nutrition Facts : Calories 226.1, Fat 7.4, SaturatedFat 1.2, Cholesterol 53.5, Sodium 98.6, Carbohydrate 29, Fiber 2.4, Sugar 2.2, Protein 10.8
CHINESE CHICKEN FRIED RICE II
Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.
Provided by LISA TOURVILLE
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
- Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 25.9 g, Cholesterol 83.2 mg, Fat 10.2 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 515.6 mg, Sugar 1.4 g
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