Stepping out of my comfort zone...Learn me chicken fried rice

[Fwismoker]

Just got my Campchef griddle and chicken fried rice is on the menu for tomorrow.

I know it's simple but I haven't made it before even though I love to eat it! :hungry:

The plan is to do a cook over the fire, and there's room to grill the chicken (using skinless boneless) directly over the fire while doing everything else on the griddle.

Ingredients... Doing the rice tonight so it's ready for tomorrow, and thinking bean sprouts, garlic, onion, rice, eggs, mixed frozen veggies of carrots, peas, soy sauce.... sesame oil?


Any tips on ingredients or anything would be very helpful. Thanks!

 

[steelarz47]

Hi, I always do my meat on the griddle first, then set aside. then i start with hard or frozen veggies first till somewhat softened, keep adding veggies according to hardness then rice add meat back till heated, the last couple min add the srooms and spring onions. May I add bacon and finely chopped ginger to your list of ingredients? the bacon grease is great in the stir fry.

 

[steelarz47]

Sorry I would add bean sprouts and egg at end also.

 

[ShadowDriver]

This sounds like a solid plan... but I'll say go lightly on the sesame oil. It's strong, and "little dabble'dewya."

If you need some sort of the oil/fat... I'd go with something light and w/o a strong flavor.

Look forward to see how this turns out!

 

[Fwismoker]

Do I even need same oil or skip it all together and what about that griddle grease they sell?

 

[yakdung]

Coconut oil.

 

[steelarz47]

grape seed, canola r high temp and work well, the sesame oil is just for seasoning and taste good in stir fry.

 

[Barneys BBQ]

Try some yum yum sauce on that is what they serve at the stir fry restaurant,plus that is what I use at home on my 36 blackstone griddle.

 

[Barneys BBQ]

Try some yum yum sauce it is real good I use it when i make stir fry on 36 inch blackstone griddle.

 

[RoyBQ]

Add some fresh ginger adds a nice flavor to the dish.

 

[ebijack]

I make garlic rice, has to cooled in fridge over night. Bacon crumbled and bacon grease along with what you listed.

 

[oifmarine2003]

Sesame oil is optional. I believe sunflower oil is preferred but I used whatever oil I had(which happened to be a little olive oil). You don't need much as long as the griddle is seasoned.

 

[Roguejim]

I always thought peanut oil was the standard for high heat wok cooking...

Also, I don't care much for frozen veggies.

 

[12ring]

I make some killer fried rice on the disc aka tractor plow disc. I cook the rice a day or two early. When cooking I use peanut oil, a bag of frozen stir fry veggies (it has everything the family and I like) eggs, salt, course ground pepper, garlic powder, and soy sauce.

I usually cook what ever meat I'm using first and then let it stay warm on the putter edge of the disc.

As far as the rice goes, I start by throwing the rice on a oily hot disc and hit it with the SPG. While that's going I defrost the veggies in the microwave. After the rice has even on a while I scoot it to the side and throw the veggies over the heat. I hit them with a little SPG also. Once they have to look I want, I scoot them out with the rice. Next I will put a little more oil and crack about 5 eggs and scramble them. We love a lot of egg in it. Once they are done I will bring everything back in the middle and mix it up. Last I put on the soy sauce, adding a little at a time until I get the flavor we want. It's always a big hit. Last batch was pork fried rice. It was awesome.

 

[Free Mr. Tony]

Where do you like the fried rice from? Chung king? They used to be the best. Haven't been there recently. I know it changed ownership several times.

Looks like you have all the big players. The main thing is cooking rice day before like you did. Doesn't get all sticky and mushy that way. 12 rings method is similar to what I do. Soy at the end until it tastes right. Little green onion sprinkle. Sesame oil is a nice flavor, but literally like a 1/4 tsp to a whole batch is plenty. And if using, add at the end.

 

[COS]

When I cook fried rice I use sesame oil as I would to oil up the pan, or in your case the flat surface. I'll share my little secret ingredient in my fried rice, bacon. Start with bacon so to cook some of the fat out then continue on as normal. I think I cook my fried rice slightly different as seen on here though.

 

[krex1010]

Fried rice is a dish I've played around with a lot, made a lot of mistakes and learned a few lessons. The best way to avoid mushy, sticky rice is to soak and rinse it a few times. I soak it for about 20 mins in cold water, stir a few times, pour off the starchy water a few times, and rinse well in a strainer. I use uncle bens white rice, and after soaking I use maybe a tad more than half the water the box recommends. This will give you non sticky, non mushy rice. Also go light on sesame oil, it's a flavor ingredient not a cooking oil. As 12ring said, don't forget to add a good amount of chopped scrambled egg! The egg makes the rice. Beans sprouts are another fav ingredient in out house

 

[USMC]

We cook fried rice at least once a week. We rotate around with pork, shrimp, and chicken each week to change things up. I like to use a good low sodium soy sauce. With the low sodium, you can add more flavor of the soy sauce without kicking up the saltiness too far. I use vegetable oil for my base oil. I've experimented with sesame oil and oyster sauce in my fried rice but didn't care for it, even in small quantities.

 

[Fwismoker]

Where do you like the fried rice from? Chung king? They used to be the best. Haven't been there recently. I know it changed ownership several times.

Looks like you have all the big players. The main thing is cooking rice day before like you did. Doesn't get all sticky and mushy that way. 12 rings method is similar to what I do. Soy at the end until it tastes right. Little green onion sprinkle. Sesame oil is a nice flavor, but literally like a 1/4 tsp to a whole batch is plenty. And if using, add at the end.

Yea I've always liked Chung King...it was closed for a while and reopened. Really good food I think, heck I remember when it was a bank. lol

 

[steelarz47]

Use jasmine rice doesn't seem to get mushy.