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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
The fried rice dish has fluffy grains, not wet, combined with flavorful chicken, smoky meat, and the nutty, crunchy taste from vegetables. Click now to see the recipe!
Ingredients for Shredded Chicken Fried Rice For 5
Rice 1 kg Chicken breast 175 grams Bacon 200 grams Eggs 10 pieces Bell pepper 220 grams Tomato 150 grams Corn 150 grams Onion 150 grams Peas 100 grams Carrot 80 grams Green onion 50 grams Red onion 1 bulb Salt 12 grams
Tools: pan, stove, knife, cutting board, bowl,…
To make delicious fried rice, you should use new rice, long grains, fluffy, soft, and fragrant. If you use sticky rice, then when cooking, add a little cooking oil so that the rice grains become fluffy when cooked.
How to choose good chicken breast:
- To prepare delicious dishes, you should choose chicken breast pieces with white skin, as this is larger chicken with better and tougher meat, while young chicken often has soft meat.
- If you buy skinless chicken breast, observe the layer of fat on the chicken meat. Choose the fat that is white, as this will make the meat tastier.
- Choose breast pieces with fewer striations in the meat fibers. The more striations there are, the less fat and protein there will be; moreover, these striations make it difficult for the chicken to absorb seasonings and sauces during cooking.
How to make Shredded Chicken Fried Rice
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Prepare the chicken
After buying the chicken, you should soak it in diluted salt water for about 5 – 10 minutes, using your hands to gently massage it to clean the dirt from the chicken meat. Then rinse it thoroughly, drain, and cut it into cubes about 5mm.
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Prepare other ingredients
Wash the bell pepper and dice it.
Wash the peas and drain.
Peel the onion, wash it, and dice it.
Peel and dice the shallots.
Wash the green onions and chop them finely.
Wash the tomatoes, remove the seeds, and chop them finely.
Boil the corn until cooked and separate the kernels.
Peel the carrot, wash it, and dice it.
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Blanch the vegetables
Place a pan on the stove with a bit of water and add 12g of salt. When the water boils, add the peas, bell pepper, and carrot, and blanch for about 2-3 minutes.
Transfer the blanched vegetables to a bowl of ice water to maintain their crispness.
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Mix the rice
Put the cooked rice into a large bowl along with 10 eggs. Then, wear gloves and mix thoroughly so that the rice and eggs blend together.
Note: To ensure the fried rice grains are fluffy, you should refrigerate the rice for at least 30 minutes.
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Fry the meat
Place a pan on the stove with cooking oil, add the bacon and fry until fully cooked, then remove it.
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Fry the rice
First, sauté the chicken with 1/2 teaspoon of sugar.
When the meat starts to firm up, continue to add a little shallots and 150g of diced onions. Then, stir quickly for 1 minute and turn off the heat, sprinkle a little pepper, and transfer to a plate.
Next, add corn, bell pepper, carrot, and peas to the pan, stir-fry on high heat until the water in the pan is completely evaporated, then turn off the heat. Transfer the vegetables to a separate plate.
Continue to add 1 tablespoon of cooking oil, the remaining shallots, and 150g of minced tomatoes to the pan and stir-fry on high heat.
When the tomatoes become soft, add 2 teaspoons of seasoning, 1 teaspoon of sugar, 1 tablespoon of soy sauce, and mix well. Then, add the rice and stir on high heat until the rice grains dry and fluff up.
When the rice is dry, add the chicken and vegetables, stir well, and then turn off the heat. Finally, just sprinkle a little pepper, add some bacon and green onions on top to finish.
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Final Product
The fried rice dish has grains that are fluffy, not wet, sticking together with flavorful chicken and bacon, along with the nutty and crispy texture from vegetables. All of these create a delicious and highly nutritious meal.
- When frying rice, wait until the oil is hot before adding the rice. Fry over high heat and stir evenly and vigorously to achieve crispy, evenly golden grains.
- Do not use too much oil when frying rice, as it can make the fried rice greasy and hard to digest.
- It is best to use cold rice for better frying. If using freshly cooked rice, let it sit in a colander to allow steam to escape and cool down before starting to fry.
- Use a cast iron pan or a deep pan for frying rice to achieve crispiness and make it easier to mix the ingredients evenly.
- For even crispier rice, you can sun-dry a portion of the rice until it is dry and crispy, or place it in the freezer refrigerator until the rice dries out. Alternatively, mix that portion of rice with a little tapioca flour or cornstarch, then fry it until crispy, crush it lightly into smaller pieces, and then mix it with the remaining rice before frying.
- You can also fry rice with pork fat instead of cooking oil for crispier grains.
Wishing you success in making the delicious, nutritious shredded chicken fried rice to change up the family’s meals!
*Refer to images and recipes from the YouTube channel: Vành Khuyên Lê
