Authentic Chinese Chicken Fried Rice Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
• Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
• Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.

Steps:

• Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
• Heat up the wok until smoking hot and pour in the oil.
• Add the chicken breast and fry until they are just cooked.
• Add the rice and keep frying until they turn slightly brown.
• Add the vegetables and fry everything together until they are thoroughly cooked.
• Pour in the soy sauce and stir.
• Add the cooked eggs back in and toss them around until they break into pieces.
• Add in the spring onions and serve.
• Enjoy!

Steps:

• In a wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning. Serve immediately.

Steps:

• In a small pot, bring the water to a boil and then stir in rice. Cover with a tight-fitting lid and set aside.
• In a large skillet, place 2 tablespoons of oil to get hot over med-high heat. Scramble egg, stir-frying the heck outta that sucker to make sure it's good and broken up. Put it into your serving bowl for holding.
• Put the other 2 tablespoons of oil in the skillet and fry the onion until almost transparent.
• Add the peas and carrots, stir-frying those to thaw. Heat thoroughly.
• By this time, the rice should be ready; pour it into the skillet and add the egg. Pour in the soy sauce as well.
• With a quick hand, toss ingredients over med-high heat and stir quickly. "Fry" the rice until all the soy sauce is distributed and the color and strength is to your liking.
• Dish this stuff up and serve it with your favorite other Chinese dishes or just do what I do and make a meal outta this stuff!

Steps:

• In a small bowl beat the eggs with water.
• Melt the butter in a large skillet or a wok over medium heat or until sizzling.
• Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
• Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
• Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
• Stir in the egg and green onion.

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

Steps:

• Cook rice.
• Heat oil in a medium saucepan, add onion,garlic, bean sprouts and chicken.Stir fry until chicken and onion is slightly golden brown.
• Add rice to saucepan.Pour soy sauce over rice, and stir fry over medium heat until golden brown, making sure that sauce is fully absorbed by rice.Sprinkle salt and pepper to taste over rice and chicken.
• Scramble egg,and cook egg in separate saucepan.
• Cut up egg into small pieces.Add egg to pan with rice and chicken, and stir fry, for about 3 minutes.
• Add leeks and chives to pan with rice and stir fry for 3 minutes.
• Remove rice from pan and serve.

Steps:

• Make rice first.
• Add all ingredients together in saucepan and bring to boil.
• Turn to simmer and cook 20 minutes with lid on.
• Set aside to cool.
• In large skillet pan melt butter.
• In a small bowl stir egg and water.
• Add to skillet on medium low heat in one big thin pancake formation.
• Cook for 1-2 minutes or until set.
• Take out carefully with spatula (I roll it end over end as I take it out to cut easier and prevent breakage).
• Cut egg into long thin shreds on cutting board.
• Set aside.
• Heat oil in same skillet (for flavor) over medium high heat and put in onion, bell pepper and drained water chestnuts; cook until soft (if you like it still a little crispy then sauté only a few minutes). Add rice, chicken, soy sauce and pepper.
• Mix all together to warm through and then add shredded egg to mixture.
• Cook a few minutes more and serve hot.

Steps:

• In a large skillet, heat sesame oil over medium heat.
• Add onion, garlic, carrots and peas and cook until vegetables are tender.
• Crack eggs into the pan and scramble, mixing with all the vegetables.
• Add the cooked rice, cooked chicken, and soy sauce to the pan and stir.
• Remove from heat and serve.

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.