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code3rrt 06-15-2013 10:38 AM

Fried rice recipe for kujay and all.
Chicken fried rice.
I started by cooking this up yesterday morning.
I just follow package directions and add 1/2 teaspoon of bouillon per cup of water (This may vary depending on the chicken broth you like to use, you don't want it to be to salty as you will be adding the soy and peanut sauce). Once done I just put it in the fridge to cool. Usually I cook it the day before if I know I am going to make fried rice.

Prep the ingredients:
8-10oz s/b chicken breast seasoned and grilled. For this batch I just marinated the breast in some of the teriyaki sauce I had left over and the grilled. Cut the breast julienne style after it cools.
4 cups of the cooked rice
1/2 cup petite peas
1 cup sliced green onions
2-3 oz julienne carrots
3 large eggs scrambled
1 1/2 TBSP soy sauce
1 TBSP Peanut sauce
2 oz. cooking oil
If I am fixing other dishes to go along with this, this is usually the last dish prepared, cooks up real quick.
In a good hot saute pan or wok add the cooking oil, start with the green onions for about 15 seconds
Then toss in all but the rice and eggs and cook til heated through
Mix in the rice, cook to heat through
Mix in the scrambled eggs and the drizzle the soy and peanut sauces evenly on top of your rice mixture and mix well, pull off the heat and serve.
I don't always make it exactly the same, I change it up a little if I'm using pork or shrimp,but all pretty similar.

Hope you try it and enjoy!


CharredApron 06-15-2013 11:14 AM

Way to wok on the wild side! Simply marvelous!

bwsy2k 06-15-2013 11:20 AM

Looks Delicious. Think i may be giving it a try in the very near future

Ron_L 06-15-2013 11:21 AM

Very nice! thanks for the pictorial! When we order Chinese we always have steamed rice left over and I make fried rice out of it a lot.

deguerre 06-15-2013 12:22 PM

Nice! Very similar to wat I do. Except, I've never cooked parboiled rice before. What are the advantages?

code3rrt 06-15-2013 01:51 PM


Originally Posted by deguerre (Post 2516828)
Nice! Very similar to wat I do. Except, I've never cooked parboiled rice before. What are the advantages?

It just doesn't seem to be as "starchy" as the regular rice.


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