Fried rice is a great way to bring new life to leftover white rice. Chicken fried rice, on the other hand, takes it a step further by taking a leftover side dish and turning it into a meal!
Fried rice is believed to have started as a way of reusing leftover white rice in the Sui Dynasty about 1,500 years ago!
Today, it is also a popular street food throughout Asia and different variations of fried rice have been developed all over the world.
The type of fried rice we are most familiar with in Chinese restaurants is based off of Yangzhou fried rice, other wise known as Yeung Chow fried rice.
This style of fried rice was created over 200 years ago and traditionally contains pork and seafood.
Since then, however, this dish has inspired chicken fried rice, beef fried rice, and plain fried rice.
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Is kosher chicken better than regular chicken?
Kosher animals are kept in better conditions than non-kosher animals due to strict kosher health requirements of the animals.
Also, the salting process used as part of the process of making meat kosher is similar to dry brining, and therefore the meat may be juicer.
While I've only eaten kosher meat so I cannot compare, I've been told by non-Jews who do not keep kosher that they've noticed that kosher chicken is of superior quality to cook with.
Should you wash chicken?
According to the USDA, you should not wash meat or poultry, since water can splash bacteria up to 3 feet surrounding your sink.
A study done by Drexel University shows that it is best to move meat and poultry directly from package to pan. The heat from cooking will get rid of any bacteria that may be present.
Always wash your hands with soap and water after handling raw chicken.
How can I clean my chicken without washing it?
If you want to clean your chicken without washing it, wipe it down with a wet paper towel.
Just make sure the paper towel doesn't touch anything else and toss the paper towel right away.
What's the best way to defrost chicken?
The two best options are in the fridge and in cold water.
How to defrost in the Fridge
Defrosting chicken in the fridge is the most highly recommended.
To do this, place the frozen chicken in a pan and let it thaw. Oftentimes, when chicken thaws, it releases liquids that can leak onto your fridge, so the pan is really helpful.
Chicken typically takes a full day to thaw. Once thawed, it can remain in the refrigerator for a day or two before cooking.
How to defrost using cold water
A whole 3- to 4-pound chicken or a package of chicken parts should take about two to three hours to thaw.
Submerge your sealed chicken in a pot or bowl full of cold water. Change out the water every 30 minutes or so.
Do not use hot water because it can start cooking your chicken.
Once thawed, cook the chicken immediately.
Can you refreeze raw chicken?
Yes, but you do lose quality when refreezing previously defrosted meat.
Thawing can cause meat to lose moisture, which can also lead to some loss in quality and flavor. To compensate for this, marinate the chicken to add more flavor and juiciness.
How to store
Place cooled chicken in an airtight container or wrap in heavy-duty aluminum foil or plastic wrap. Store in the fridge for up to 4 days.
How to freeze
Freeze leftovers within 3 to 4 days. Place cooled chicken in an airtight container or resealable freezer bag.
Freeze for 4 to 6 months. After that, it is still safe to eat, but the quality begins to degrade.
how to reheat
When reheating, place the rice in a pot, sprinkle a teaspoon of water over the top to help loosen stuck, dried grains, then place.
Heat over medium heat, stirring constantly to keep the grains moving, but be careful not to mash them.
Recipes You May Also Like:
- Fried Chicken Without Buttermilk
- Dairy Free Beef Stroganoff
- Dairy Free Chicken Pot Pie
- Dairy Free Shepherd's Pie
- Dairy Free Lasagna
- Meatloaf without Milk
- Dairy Free Biscuits and Gravy
Kosher Chicken Fried Rice
Chicken fried rice is a Westernized version of Chinese Yangzhou fried rice. It is a great way to take leftover white rice and turn it into a fresh meal.
Ingredients
- ½ pound of dark or light boneless skinless chicken (225 grams), cut in half inch pieces (1.25 centimeters)
- 1 egg, lightly beaten
- 1 medium carrot, diced
- 1 medium onion, diced
- ¼ cup peas, optional (35 grams)
- 2 cups cooked rice, cool (400 grams)
- 2 tablespoons soy sauce
- pinch chicken bouillon powder, vegetarian
- 1 to 2 thinly sliced green onions, optional
- Oil
Instructions
- Lightly coat a large non-stick skillet or wok with oil and heat. Lower to a medium high flame and add chicken. Cook for about 3 to 5 minutes. Place chicken on a plate and set aside.
- Coat with more oil if needed. Scramble the egg into small pieces.
- Add the carrot and cook while constantly stirring until a fork can pierce it easily.
- Add the onions and cook until soft and somewhat transparent, still stirring constantly.
- Add peas. At this point, you can also add the green onions if you’d like. Cook for about a minute.
- Return chicken to skillet along with rice. Break up any chunks. Stir while it cooks until the rice is hot.
- Sprinkle bouillon powder over the rice; add soy sauce; and stir for another minute or two, mixing well.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 147mgSodium: 563mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 38g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
