I need a good recipe!!

Have made several highly rated versions and while most are ok they are missing something. I did avoid the fish sauce/oyster sauce but I'm certain I remember getting a good result without that being added.

A recipe or guess at ingredient would be great if you can

sweetgurl108 - 2019-09-22 22:36:00

EASY BETTER-THAN-TAKEOUT CHICKEN FRIED RICE
This easy, one-skillet recipe is ready in 20 minutes and better than takeout. You'll never be tempted again to eat rice from a flimsy white takeout container after trying homemade. To save time if you don't have leftover rice on hand or don't want to cook a batch, use two pouches of ready-to-serve rice. The chicken is moist and juicy and there are green onions, garlic, sesame oil, and soy sauce for layers of flavor. My favorites are the bits of scrambled eggs. It's such an easy and healthy weeknight dinner you can whip up in no time and the leftovers are great for lunches.

YIELD: about 6 cups

PREP TIME: 5 minutes

COOK TIME: about 15 minutes

TOTAL TIME: about 20 minutes

INGREDIENTS:
2 tablespoons sesame oil
2 tablespoons canola or vegetable oil
3/4 to 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
1 1/2 cups frozen peas and diced carrots blend (I don't thaw and use straight from the freezer)
3 green onions, trimmed and sliced into thin rounds
2 to 3 garlic cloves, finely minced
3 large eggs, lightly beaten
4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
3 to 4 tablespoons low-sodium soy sauce
salt and pepper, optional and to taste
DIRECTIONS:
To a large non-stick skillet or wok, add the oils, chicken, and cook over medium-high heat for about 3 to 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Remove chicken with a slotted spoon (allow oils and cooking juices from chicken to remain in skillet) and place chicken on a plate; set aside.
Add the peas, carrots, green onions, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
Add the garlic and cook for 1 minute, stir intermittently.
Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
Add the chicken, rice, evenly drizzle with soy sauce, optional salt and pepper, and stir to combine. Cook for about 2 minutes, or until chicken is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.

just4jess - 2019-09-23 10:03:00

The Edmonds fried rice recipe is way tastier than any takeaway one.
I don't put frozen peas and carrots in mine..yuk!
But bean sprouts, courgette strips, and spring onion. Snow peas and finely sliced fresh carrot are a nice addition. Can add any meat or seafood you fancy.
It must have garlic, ginger, celery and onion...these give the flavour!

wheelz - 2019-09-23 10:17:00

Kylie Kwong's fried rice is the best recipe I know. Probably not a lot like "takeaway" fried rice but much more delicious. I usually add some rinsed Thai preserved radish - about 1/2 c.

Delicious fried rice (Kylie Kwong)
Serves: supper for 2-4; part of a banquet for 6

1/3 cup peanut oil
4 large free-range eggs, beaten
1 tablespoon peanut oil, extra
11/2 tablespoons finely chopped ginger
4 garlic cloves, diced
1 medium-sized brown onion, finely diced
1/2 cup roughly chopped rindless bacon rashers or Chinese Lap Cheong sausage
2 tablespoons Shao Hsing wine
5 cups cooked medium-grain white rice
1 tablespoon oyster sauce
1 cup finely sliced spring onions (scallions)
3 teaspoons Maggi seasoning sauce
1/4 teaspoon sesame oil
2 spring onions (scallions), finely sliced on the diagonal
1/4 cup light soy sauce
1/2 large red chilli, finely sliced on the diagonal

Heat oil in a hot wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and cook for about 1 minute, lightly scrambling them and rotating the wok to ensure even cooking. When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper. Set aside.



Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 minute, or until very aromatic. Add onion and stir-fry for 2 minutes, or until lightly browned and tender. Add bacon/sausage and stir-fry for a further minute, or until lightly browned. Stir in wine, then stir-fry for 30 seconds. 

Finally, add rice, reserved omelette, oyster sauce, spring onions, Maggi seasoning and sesame oil. Stir-fry for 3 minutes, or until rice is heated through. Roughly chop omelette into smaller pieces as you stir.



Divide rice between individual bowls and garnish with extra spring onions. Combine soy sauce and chilli in a small bowl and serve on the side.

Edited by davidt4 at 10:29 am, Mon 23 Sep

davidt4 - 2019-09-23 10:28:00

If it has Maggi then it must be good!

Maggi goes with everything - salad dressing, soups, stews etc.

Was made originally from what we call Maggi Herb, which is Lovage.

Nowadays it is more like soy sauce which you could substitute.

And of course you need to cook the rice one or two days in advance (keep in the fridge so you do not get sick!).

uli - 2019-09-23 12:44:00

I cook my rice the day before. It needs to be dry and cold to fry properly. Heat up peanut oil in wok...fry a few smashed cloves of garlic and slices of ginger to flavor the oil and remove. Either fry some chopped up streaky bacon, left over Chinese roast pork or sliced Chinese sausage, add the rice, breaking it up as you put it the wok. Keep it moving.. I add a little Chinese cooking wine, a bit of light soy sauce, salt and pepper. Sometimes I make an omelette, roll it and slice it, but usually I make a well in the rice and add a couple of beaten eggs mixed with sesame oil and scramble and mix them into the rice. I am guilty of adding defrosted frozen peas. I also stir through finely sliced spring onions. I add a little more sesame oil at the end. Cantonese fried rice should be light and fresh tasting .. not too heavy and saucy.. I don’t use dark soy sauce because I think it’s too heavy. I think the most important thing though is a hot wok and keep it moving!!

cardiffgirl - 2019-09-23 15:38:00

uli wrote:

If it has Maggi then it must be good!

Maggi goes with everything - salad dressing, soups, stews etc.

Was made originally from what we call Maggi Herb, which is Lovage.

Nowadays it is more like soy sauce which you could substitute.

And of course you need to cook the rice one or two days in advance (keep in the fridge so you do not get sick!).

Agree... it makes all the difference to have cold dried cooked rice... plus the moving it around in the wok with the oil so there are no clumps...

karlymouse - 2019-09-23 20:29:00

Thanks guys! Num num num...

sweetgurl108 - 2019-09-24 14:51:00