Easy Chicken Fried Rice Recipe



This super easy to make chicken fried rice recipe is loaded up with vegetables, chicken, eggs, and rice tossed in a delicious sauce …

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About the Author: Chef Billy Parisi

26 Comments

  1. A tip I got from a Chinese immigrant I met: add the rice just as the egg is about to fully cook. This traps that amazing fragrance of cooking egg and infuses the rice with it. The amount of flavor this adds is well beyond what you would think is possible for simply catching the smell of something.

  2. Great tips. One tip back, put the egg in on it's own, either before veggies or tip cooked veggies with chicken, so you get little egg lumps that are separate throughout the final chicken/veg/rice mix, rather than just bonded to the veg ๐Ÿ™‚

  3. Billi maaa Man . U r the F-ing best !!!!!!!
    Love ur recipes keep on teaching us new food . God bless . Live long ๐ŸคŒ๐Ÿฝ๐ŸคŒ๐Ÿฝ๐ŸคŒ๐Ÿฝ๐Ÿ‘Œ๐Ÿฝ๐Ÿ‘Œ๐Ÿฝ๐Ÿ‘Œ๐Ÿฝ๐Ÿ™๐Ÿฝ

  4. This turned out amazing! The only thing Iโ€™d change is to start with cold rice. I think fried rice turns out better that way. Regardless, solid recipe! And we will definitely be making it again.

  5. I really love your channel, so many info and this one looks delicious. But we have one tip here in cooking fried rice in indonesia, we use rice thatโ€™s already been cook one day before and put it in the fridge overnight, it prevent the rice from being sticky so all the seasoning can cover the rice evenly. Hope it can be useful

  6. Sesame oil is not intended as a primary cooking oil. It has much too strong a flavour. Sesame oil should be added sparingly, like a seasoning.

  7. Made this for dinner! The best chicken fried rice I've ever had! I can't believe how easy it was. And I can't believe I made it! Thank you so much for sharing your recipes, techniques and tips with all of us. I think my husband and I will work our way through all of your recipes. Philly Cheesesteak up next!

  8. Just love your channel. Great, compact yet super informative instructions. Question: I donโ€™t have a wok and really donโ€™t want to purchase one for the few times I would use it. Which type fry pan would you suggest as substitute? Would LeCruset large brassiere work? Or is cast iron better. Thanks!

  9. I've been eyeing those copper lined all clad pots for a while! The shipping and customs cost being outside the US keeps putting me off. ONE DAY ๐Ÿ˜

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