Chicken Fried Rice (or CFR as Nicole likes to call it) is always a hit in my house. My cousin Erika inspired me to create this. One day, we were trading dinner ideas. Chicken Fried Rice was hers. I can’t remember exactly how she made it. I have switched up veggies, swapped out proteins, and done everything under the sun to this dish. That’s what makes it so great. Once you get the base down, you can simply change out ingredients to alter the flavor. It is certainly one of the most versatile dishes you will ever make. Do not be alarmed by the butter. The rice will need some oil to achieve that beautiful golden color. 

When it comes to the rice, don’t stress yourself out. If I were you, I would run, not walk, to Target and pick up this $20 beauty. It’s a rice cooker and it will change your life. The rice comes out perfectly every time.

Add half the grape seed oil to a hot pan. Thoroughly cook chicken breasts, about 6-8 minutes on each side. Set aside to cool.

2014-04-09 17.39.07Add the remaining grapeseed. Saute carrots and green onions for 5 minutes. While the vegetables cook, finely chop the cooked chicken.

2014-04-09 17.58.02Now add the broccoli and cook for an additional 5 minutes. Push all of the vegetables to the outer edges of the pan. Add the butter and garlic to the center of the pan.

2014-04-09 18.05.48Once the butter is melted, add the rice and chicken. Mix everything together.

2014-04-09 18.08.46

When the mixture is evenly mixed, allow it to cook undisturbed so that the rice begins to brown. While the rice browns, lightly whisk an egg and fry it in a lightly oiled pan. Chop the fully cooked egg and add it to the rice.

Stir occasionally about every 3 minutes for about 9 minutes. Add soy sauce, sesame oil and fish sauce (optional). Cook for another 5 minutes. Done!

CFR DIS

CFR (Chicken Fried Rice)
Serves 6
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 3 cups Cooked Jasmine Rice
  2. 2 large boneless skinless chicken breasts
  3. 3 carrots, finely chopped
  4. 1 egg
  5. 1/4 stick butter
  6. 4 tablespoons grapseed oil, divided
  7. 4 green onions, finely chopped
  8. 2 large broccoli crowns, finely chopped
  9. 1/4 cup soy sauce
  10. 1 tablespoon sesame oil
  11. 2 teaspoons fish sauce (optional)
  12. salt and pepper to taste
Instructions
  1. Add half the grape seed oil to a hot pan.
  2. Season chicken with salt and pepper.
  3. Thoroughly cook chicken breasts, about 6-8 minutes on each side. Set aside to cool.
  4. Add the remaining grape seed oil.
  5. Saute carrots and green onions for 5 minutes. While the vegetables cook, finely chop the cooked chicken.
  6. Now add the broccoli and cook for an additional 5 minutes.
  7. Push all of the vegetables to the outer edges of the pan.
  8. Add the butter and garlic to the center of the pan. Once the butter is melted, add the rice and chicken. Mix everything together.
  9. When the mixture is evenly mixed, allow it to cook undisturbed so that the rice begins to brown.
  10. While the rice browns, lightly whisk an egg and fry it in a lightly oiled pan. Chop the fully cooked egg and add it to the rice.
  11. Stir occasionally, about every 3 minutes for about 9 minutes.
  12. Add soy sauce, sesame oil and fish sauce (optional); Cook for another 5 minutes.
Living Remixed https://livingremixed.com/