Chris’ Champion Chicken Fried Rice
Recipe Facts
Prep Time: 30min
Cook Time: 10min
Active: 30min
Total: 30min
Yield: 4 Servings
Nutrition
453 Calories per Serving
Total Fat 14.2g
Sat. Fat 2.3g
Cholesterol 125mg
Carbohydrate 55.2g
Fiber 2g
Sugars 3.3g
Protein 22.1g
Special Equipment
Rice Cooker or InstantPot. Large Wok.
Sodium 1934mg
Ingredients
45g Peanut Oil, divided.
5g Kosher Salt.
2 Large Eggs
55g Yellow Onions, finely chopped.
55g Green Onions, finely chopped. whites and greens divided.
55g Carrots, finely chopped.
55g Red Bell Peppers, finely chopped.
225g Cooked Chicken, chopped into bite-size pieces.
250g Basmati or other long-grain rice (uncooked).
250g Water, for cooking rice via InstantPot Method.
60g Soy Sauce.
30g Dark Soy Sauce.
Make It
Pre-cook rice, using the InstantPot method, and spread on a small baking sheet. Allow to cool then refrigerate for 8-hours or overnight.
Prepare all ingredients ahead of time, mis en place. the cooking will go fast. In a medium mixing bowl, combine refrigerated rice with 15g of oil and toss until all grains are evenly coated and loose.
Heat 10g of oil in wok over medium heat. lightly scramble eggs and remove while still soft, about 2min. Reserve.
Add 10g oil, salt, and vegetables to wok. cook, stirring continually, until onions are translucent and vegetables are soft.
Add 10g oil, and chicken to vegetables in wok. cook to warm through.
Add rice to wok, and toss continually to warm through.
Add cooked eggs to wok and toss to incorporate.
Add soy sauces to outer rim of wok and toss to incorporate.
Plate and garnish with green onion tops and crushed peanuts, if desired. Serve imediately.