In this authentic Chicken Fried Rice recipe, you’ll learn:
Stir fry secrets to creating flavorful, delicate, authentic Chinese fried rice. No gumminess, no soggy fried rice here!
Simple marinade for any type of meat to add to fried rice.
Fried rice variations – make your own family favorite!
Shortcut to fried rice when you don’t have leftover rice.
Authentic Chinese fried rice is so easy to make….but so easy to get wrong. Oftentimes, those attempting fried rice without learning just a couple simple tricks will end up with a goopy, glue-y, heavy mess. I’ll show you the techniques for a restaurant-worthy, Chinese mom approved, Chicken Fried Rice.
How to make Chicken Fried Rice
What kind of rice"
Fried rice is made with leftover rice, that’s been refrigerated (though I’ll show you a shortcut later.) Leftover rice has had a chance to dry out a bit – which is a good thing – because we’re adding ingredients and liquids (soy sauce) that will add moisture back into the rice.
If you used freshly cooked, steaming hot rice – and added more liquids and ingredients, it becomes gummy and sticky.
You can use brown rice, jasmine rice (popular in SE Asia), short-grain rice (popular in Korea and Japan), basmati rice, multi-grain rice. It’s up to you – as long as it’s already cooked and previously refrigerated. When we cook rice, we’ll make a double batch, so that I have extra for fried rice later in the week.
Before you’re ready to make the fried rice, wet your hands and use your fingers to break up the rice grains – so that each rice grain is separate. You can do this with a fork, but it’s easier and faster to just use wet fingers to break up the clumps (rice doesn’t stick that well to wet hands.) If you don’t break up the clumps, you’ll have a really tough time in the wok, trying to break them up with a spatula.
Shortcut: If youR...