Chicken Fried Rice

Chicken Fried Rice at oldfatguy.ca

I love the “Chinese Food” of my youth. I suspect most Chinese mothers would cluck disapprovingly over the suggestion that the food I ate in “Chinese” restaurants when I grew up resembled anything they would serve their families. That being said, I still love it. So, when She Who Must Be Obeyed told me I had a couple of small chicken breasts that she wanted stir fried, I made Chicken Fried Rice like I used to get.

I started by cutting the chicken meat into cubes. I chopped the garlic and cut up the vegetables into chunks. The vegetables I had on hand were broccoli, carrots and peppers. Use whatever you have on hand. I had cooked the rice earlier.

I mixed the chicken stock, soy sauce, Hoisin, sherry and Sriracha sauce.

Chicken Fried Rice 1

I preheated the oil in the wok until it started to smoke. I put the chicken in and stir fried until it was cooked through. I added the garlic and stir fried for another 30 seconds.

I added the vegetables and stir fried until they were cooked but still crisp.

Chicken Fried Rice 2

I added the rice and liquid ingredients and stirred until the rice was heated through.

Chicken Fried Rice 3

We served it with a fork but the rice in this is sticky enough to use chopsticks if you’d like.

Chicken Fried Rice 4

The Verdict

This is tasty with a nice soy flavour, tender chicken and crispy vegetables. It is not fancy. It is not authentic. It just tastes good.

The Old Fat Guy

Chicken Fried Rice

Chicken Fried Rice

Ingredients

  • 450 grams (1 pound) boneless skinless chicken meat cubed
  • 500 ml (2 cups) mixed vegetables, chopped (I used broccoli, peppers and carrots).
  • 500 ml (2 cups) cooked rice
  • 1 clove garlic, finely chopped
  • 125 ml (1/2 cup) chicken stock
  • 125 ml (1/2 cup) soy sauce
  • 25 ml (2 tablespoons) hoisin sauce
  • 15 ml (1 tablespoon) sherry (I used cooking sherry).
  • 3 ml (1/2 teaspoon) Sriracha sauce or 2 ml (1/4 teaspoon) Tabasco
  • 25 ml (2 tablespoons) oil

Instructions

  1. Mix chicken stock, soy sauce, hoisin sauce, sherry and Sriracha together.
  2. Heat oil in the wok until it starts to smoke.
  3. Stir fry chicken until cooked through.
  4. Add garlic and stir fry for 30 seconds.
  5. Add vegetables and stir fry until cooked but still crisp.
  6. Add rice and liquid ingredients.
  7. Stir until the rice is heated through.
  8. Serve
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