Name: Kosher Chicken Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American-Chinese
Ingredients: 1/2 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; 1/4 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

Jump to Recipe

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.

HOW TO STORE CHICKEN

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 CHICKEN

Freeze leftovers within 3-4 days. Place cooled chicken in an airtight container or resealable freezer bag.

Freeze for up to 4-6 months. After that, it is still safe to eat, but the quality begins to degrade.

REHEATING

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:

Yield: 4 servings

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.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

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.
Add rice to pan. 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:

Serving Size:

1
Amount Per Serving: Calories: 396Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 147mgSodium: 563mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 38g