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Chicken Manchurian

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If you love Indian or Bengali food, you will love Chicken Manchurian.  This aromatic, pepper powered dish was first introduced by Chinese immigrants to coax Bengali locals to come to their restaurants at a time when eating out was not the norm.  As a young child growing up in post-war Bangladesh,  social occasions typically ranged from casual visits with friends and family to formal weddings. Going out to a Chinese restaurant was a rare and particularly special affair.  

I remember that once a year, my grandfather would treat the whole family to lunch at the best Chinese restaurant in town.  Dimly lit, with glowing, red silk lanterns, our anticipation was further enhanced by the prospect of eating in a chilled, air conditioned room. While the menu contained many items, we always ordered only our favorite dishes as we did not want to waste the treat (or our grandfather's money) on an untested dish. This recipe for Manchurian Chicken is particularly special to me, because the fragrance and aroma reminds me of those memories while perfectly capturing that exquisite blend of spicy and savory flavors in every bite.

The recipe begins with small cubes of chicken soaked in a complex marinade of spicy and savory flavors.  Two types of pepper are used to give the dish its distinct taste- black pepper for its aromatic, spicy heat and white pepper for an earthy, floral flavor.  Corn starch, apple cider vinegar and the ginger in the marinade is the secret to the tender, succulent chicken.  The deeply marinated chicken is then fried over high heat until golden brown and set aside.

Because the the entire meal is cooked quickly - it is important to have all ingredients at hand.  Minced garlic and ginger are first stir-fried till fragrant, then the onions and peppers are added and cooked over very high heat.  Within minutes the ingredients for the sauce are added, ending with the addition of a corn starch slurry to thicken the gravy.  Finally, the fried cubes of chicken are added to the sauce.  A drizzle of sesame oil and fresh chopped coriander completes the dish.

While Chicken Manchurian is often served with fried rice, it is remarkably versatile - and makes a great protein option for salads or sandwich fillings.   I prefer eating Chicken Manchurian over steaming white rice as it serves as a perfect complement to showcase its bold flavors.

Manchurian Chicken
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Chicken Manchurian

If you love Indian food, you will love Chicken Manchurian.  This highly aromatic dish begins with tender perfectly marinated bites of crispy chicken which is then then sauteed in a fragrant sauce of melt-in-your mouth peppers and sweet red onions..
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Main Dish
Cuisine: MAIN DISHES
Servings: 6 people

Ingredients

Chicken Marinade

  • 1.5 pounds boneless, skinless chicken thighs cubed, into ½ inch pieces
  • 1 egg large
  • 1 tablespoon soy sauce
  • 1 teaspoon black pepper, coarsely ground
  • ½ teaspoon white pepper
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 teaspoon salt
  • 4 tablespoon cornstarch
  • 1 tablespoon flour
  • ½ cup vegetable oil for frying

Manchurian Sauce

  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 4 garlic cloves minced
  • 3 tablespoon ginger minced
  • 2 tablespoon chilli sauce or ketchup
  • 1 med red onion thickly sliced
  • 1 green pepper thickly sliced
  • 1 jalapeno peppers sliced, optional
  • 2 cups chicken broth (very hot) or two cups water dissolved with 1 chicken bouillion cube
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon white pepper
  • 4 tablespoon soy sauce regular
  • 1 teaspoon apple cider vinegar
  • 2 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 shallot coarsely sliced
  • 2 springs coriander leaves minced

Instructions

Marinate the Chicken

  • Mix the chicken and all other ingredients listed in the marinade section except the oil. Set aside for at least 1 hour, preferably overnight.

Manchurian Sauce

  • Pour the oil into a cast iron skillet and heat on high heat for several minutes. Once the oil is very hot, fry the chicken (use a splatter guard), a few pieces at a time until golden brown. Place the fried chicken pieces on a paper towel. Note: Use a long handled spoon to fry the chicken and a splatter shield as the oil may splatter.
  • Make the corn starch slurry: In a small bowl, stir the corn starch with one tablespoon water until the mixture has a creamy consistency and no lumps. Set aside.
  • Reduce the heat to medium and add the garlic and ginger. Fry until just fragrant and transparent about 20 seconds.
  • Add the red onion, green pepper and jalapeno peppers and fry for about 2 minutes.
  • Add the chicken broth, black pepper, white pepper, soy sauce, chili sauce and apple cider vinegar. Cook for about 2-3 minutes.
  • Add the corn starch slurry and stir into the sauce- let the sauce thicken - about 2 minutes, then add the honey and sesame oil. After about 1 minute, add the fried chicken and sliced shallots. Stir.
  • Serve immediately over hot rice. Garnish with coriander leaves.

Notes

Flour vs. corn starch:  In a pinch,  you can substitute flour for corn starch, I have found that corn starch results in a crunchier bite.  The corn starch also acts as a tenderizer for the chicken. Black vs. white pepper:  While you can use the two peppers interchangeably in some dishes, I have found that the presence of both types of peppers in the ratios mentioned, add to a very distinct taste.  Black pepper has a more spicy heat while white pepper is more earthy and floral. The need for a splatter guard: The oil does splatter while frying the chicken.  I use a screen splatter guard to make my life a little easier. Chicken cube size matters: A half inch chicken cube size seems to have the best ratio of spice/crunch to chicken for me.  It is important to make sure that the chicken cubes are cleanly cut so that they are not joined together in long clumps while frying. Cast iron pan vs. wok:  A wok is typically used for high heat Chinese cooking.  That being said, most homes do not have the high heat stove tops that are typically used in restaurants.  I like to use my cast iron pan because it retains heat better and stays very, very hot. Hot chicken broth:  The broth needs to be very hot when added to the cast iron pan so that the cooking temperature does not drop. Sequence matters:  The general sequence of the ingredients do matter as each ingredient builds on the flavor ingredient of the other. Need to prep:  The cooking occurs so fast that there is little time to prep while cooking.  Thus, it is advisable to have all the ingredients on hand when starting to cook the sauce. Use a long handled spoon:  This is high heat cooking - a long handled spoon with a spoon rest close to hand makes life a lot easier. No time to marinate:  If you have no time to marinate the chicken - make sure that the chicken cubes are cut to no more than ½ square inch.  Let the chicken marinade for a few minutes while you prep the sauce ingredients then begin. Best when served immediately:  I start the rice in the rice cooker right before I begin cooking the sauce so that the rice is fresh, hot and steaming as soon as I am done.  I have found that the dish does refrigerate well and while it won't be at its absolute best, will is still very tasty upon reheating.  

Hibachi Fried Rice Recipe - Benihana Copycat

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If you'd like to recreate some of that Benihana magic at home - look no further. This is the perfect Hibachi Fried Rice Recipe - Benihana Copycat!

Benihana Fried Rice

What is Benihana's Hibachi Fried Rice?

Benihana's Hibachi Fried Rice is an iconic dish served by the Benihana restaurant franchise which is famous for serving meals on "teppanyaki" or flat grill top tables. As part of the experience, a specially trained Benihana chef demonstrates breathtaking tricks and flourishes while cooking hibachi (hot grill) style dishes in front of guests.

There is something about Benihana's fried rice that makes it extra special and different from regular fried rice. Like most fried rice recipes, the Benihana style fried rice uses cold, day old rice, a mixture of eggs, meats and vegetables, soy sauce and is cooked on high heat. Yet something about it is different..

So what is the secret to Benihana Fried Rice?

The secret to that depth of flavor in Benihana Fried rice is the special roasted garlic butter. Unlike Chinese fried rice, where minced garlic is sautéed in butter or oil, the benihana garlic butter is made up of mashed up oven roasted garlic, sweet whipped butter, freshly ground black pepper, soy sauce and an optional squeeze of lemon juice.

When I first tasted this special garlic butter - I could not believe it - it was one of those "OMG THATS SO TASTY!!" experiences.

Many copycat recipes call for minced garlic mixed with butter - don't be fooled - the oven roasted garlic, soy sauce and other ingredients mixed in with the whipped butter is what makes the difference. Shockingly, the special garlic butter is not hard at all to make - full details are provided below.

Benihana Garlic Butter

But can you really make Benihana Fried Rice at home?

With a few tips, home cooks can definitely make this Hibachi Fried Rice Recipe - Benihana Copycat at home. Instead of a flat top grill, fire up a wok or a cast iron skillet on the highest temperature possible. All the ingredients are easily available at your local grocery store. The garlic butter is easy to make and requires only a few minutes of prep work - the oven does the rest. It's so tasty you will want to make an extra batch to keep in the fridge, especially during grilling season. It's fantastic on everything from pan roasted chicken, seafood, steak to stir-fried vegetables!

What do you need to make Benihana Chicken Fried Rice?

Benihana Fried Rice Ingredients

Fried Rice

This Benihana Hibachi Fried Rice recipe requires only a few ingredients, all of which should be very easy to find at local supermarkets in North America. While the fried rice itself is cooked very quickly, the signature benihana garlic butter is the only thing that needs to be pre-made to complete this perfect copycat recipe.

  • Use a neutral vegetable oil, like corn, canola or vegetable oil. Safflower oil is preferable and is typically used in hibachi restaurants because it has a very high smoking point. Olive oil, while healthier does not work as well with this recipe as it has a lower smoking point and competes with the other flavors.
  • Assorted diced/sliced vegetables adds a delicious taste and textural counterpoint to the salty, chewy taste of the rice. Frozen diced carrots, green peas and baby corn add texture and color and are also a fuss free alternative. Sliced canned water chestnuts, peanuts or bean sprouts, while not conventionally used in Benihana fried rice adds a delicious gourmet twist.
  • The scrambled eggs add additional flavor and texture.
  • Chicken breast is typically used in hibachi restaurants and cut into small pieces and stir fried. You can also use chicken thighs, shrimp, thin pieces of beef or fried tofu (firm) instead of chicken breast.
  • For optimal results, use cold day old or leftover rice made with short or medium grain rice. Many Japanese restaurants use short grain rice or Calrose rice. Longer grain varieties like basmati and parboiled rice tends to be dryer and break during the frying process. Short or medium grain rice tends to have that plump, chewy texture that is the hallmark of outstanding fried rice. Having said that almost any type white rice works - I typically use jasmine rice and sometimes also use brown rice when I want a nuttier, chewy texture. By the way this is a great recipe to make with cauliflower rice. Instructions on how to cook rice specifically for fried rice is provided below.

Sauce & Garnish

Hibachi Fried Rice Sauce Ingredients
  • Soy sauce is a key ingredient in this dish and provides the main source of flavor and color besides the garlic butter. Soy sauce is unique in that it contains all five tastes – umami, sweetness, saltiness, bitterness and sourness and a unique combination of aromas.
  • In this particular recipe, freshly ground pepper plays a central role in adding heat. Omit or reduce the amount of pepper based on your own preference.
  • I like to use a little sesame oil to enhance the sesame flavor.
  • Garlic butter is the secret to the signature benihana taste. Details on how to make it are provided below.
  • Sesame seeds are added to this dish to give a hint of nuttiness and color. I like to sprinkle it on as a garnish.
  • Green onion or scallions are sliced and typically used as a garnish.

Ingredients for Benihana's Garlic butter

Benihana Garlic Butter

Below are the ingredients needed to make the garlic butter, an essential ingredient in this Benihana Copycat Hibachi Fried Rice Recipe:

  • Oven roasted garlic
  • Sweet whipped butter, at room temperature.
  • Freshly ground black pepper
  • Soy Sauce
  • Lemon Juice

How to make Benihana's Garlic Butter

Step One: Preheat oven to 350°F

Step Two: Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.

Fresh Garlic

Step Three: Bake the garlic for about 30 minutes or until they are soft inside.

Garlic for Roasting

Step Four: Press out the soft, roasted garlic cloves into a medium bowl and mash with a fork or spoon. Wait for the mashed garlic to cool.

Mashed Garlic

Step Five: Add about two tablespoons of room temperature whipped butter to the cooled mashed garlic. Beat with a spoon until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.

Roasted Garlic and Whipped Butter

Step Six: Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container. Refrigerate until ready to use. Do taste a little and let me know what you think!

Benihana Garlic Butter

How to make this Benihana Hibachi Fried Rice Recipe

Once all the ingredients are on hand, the cooking process itself takes only about 5-10 minutes. However starting from scratch is also fuss free and adds only about 10 minutes of prep time.

Prep the Ingredients

Prep the ingredients
  • Fluff the cold rice – break up any clumps so that all the grains are separated.
  • Whisk the eggs and set aside.
  • Prep the chicken, veggies and other ingredients  Put on a plate close to the cooking area.

Stir fry the rice

Step One: Heat a large skillet (preferably a large cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important because it helps mimic the high heat cooking temperature typical of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat or low heat.

Step Two: Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add onions and sauté continuously until the onions are transparent - about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, frozen peas and carrots the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning and add salt (not more soy sauce) if needed.

Step Three: Add the scallions and sesame seeds as a garnish. Enjoy!

Tips for cooking the best Hibachi Fried Rice

  • ALWAYS BREAK UP THE RICE, before adding to the wok. This ensures that the rice separates into individual grains without getting broken and that every grain gets a chance to get evenly toasted and coated with an equal amount of that glorious garlic butter.
  • Have all the ingredients ready and close at hand before cooking. The cooking process itself just takes about 5-10 minutes and requires constant mixing so there is no time to look or prepare an ingredient.
  • Cook on a blazing hot wok. The wok needs to be smoking hot before adding the first drop of oil. Think about it as searing not frying and definitely not steaming.
  • For large amounts, cook in batches. According to J. Kenji Lopez Alt, the best way to cool a large amount of fried rice is in batches. As each batch is done, transfer to a bowl so that you can maintain toasting quality and flavor. Once done, add it all together in the wok and mix thoroughly.
  • If you need more seasoning add salt not soy sauce. Soy sauce adds moisture which leads to clumpy rice and can overwhelm the other subtle flavors.
  • Half scramble your eggs before cooking fried rice to maximize flavor and ovoid overcooking them. If you want the perfect harmony of perfectly flavored eggs, you need to half scramble your eggs and add the remaining ingredients while the eggs are still a little wet. While taste of course is very subjective, I feel that if you add scrambled eggs to the cooked fried rice after the cooking process , the eggs don’t absorb any flavor.
  • For that authentic taste make the garlic butter! While there is nothing wrong with sautéing some minced garlic with butter you wont get that special Benihana Fried Rice taste. This garlic butter recipe is hands down one of the tastiest combinations of flavors that I have had in a long time! That being said, if you want to make some really fantastic fried rice and need to skip the garlic butter step please try my Ultimate Restaurant Style Chicken Fried Rice recipe. Through a combination of a quick chicken marinade and s fingerlicking sauce combination you will have all the tips you need to know about making the most EPIC fried rice!
Japanese Fried Rice

Best way to cook rice for Hibachi Fried Rice Recipe - Benihana Copycat

For optimal result, cook rice for fried rice using the following steps:

Step One: Rinse the rice. The extra starch in raw rice, causes rice to clump. A good rule of thumb is to rinse raw rice under cold water about three times while agitating vigorously or until the rinse water is clear.

Step Two: Cook the rice. For most types of rice the ratio of rice to water is about 1 cup rice to 2 cups of water (check the rice package). First bring the water to boil. Then stir in the rice. For added flavor, add a little salt.. Once you add the rice, the water will stop boiling. Cover the pot once the the water heats up to a gentle simmer and reduce the heat to low. At this point do not open the cover to check since the steam is actually cooking the rice. Set a timer to 15 minutes for white rice or 30 minutes for brown rice. Quickly check if the rice is tender - there should be no hard grain in the middle. If it needs a few more minutes, put the lid back on again. Allow the rice to rest for 10 minutes with the lid on.

Step Three: Fluff the rice with a fork, then spread out to cool in a baking sheet, preferably under a fan.

Step Four: Once the rice has cooled to room temperature, scoop it into an airtight container and store in the fridge until ready to use. While using at least day old rice is optimal for fried rice, at this point, you can also use the cooled rice to make very good fried rice.

Benihana Fied Rice

Serving suggestions

This delicious Japanese inspired dish is typically served with hibachi grill dishes like steak, shrimp, lobster, chicken and vegetables. Many also order Benihana's famous Yum Yum Sauce, the Benihana Ginger Sauce and lots of Garlic Butter on the side.

Personally I love eating this Hibachi Fried Rice Recipe - Benihana Copycat on its own .. However the dish also works really well as a side to other Indo-Chinese inspired dishes like Chicken Manchurian and almost anything Chinese or Thai. Hibachi fried rice goes extremely well with Stir Fried Beef with Red Onions and Peppers and Branzino in Tomato-Olive Sauce.

I love drizzling a little Nuoc Cham – Vietnam’s famous dipping sauce over my fried rice. I love having Shemai – Creamy Vermicelli in Sweet Rose Infused Cream or Mini Blueberry Pies asdessert after eating this dish.

Roasted Garlic

FAQs

What is hibachi food?

Hibachi in Japanese, literally means "fire bowl" which refers to a traditional cooking device where a heatproof container is used to hold hot, burning coal. In the U.S., hibachi is typically used to refer to a cooking style where meat, vegetables and seafood are cooked on a very hot metal plate. Hibachi grills can be built into furniture and thus, many Hibachi restaurants have grills which are the size of a table surrounded by seating for guests. In addition to the delicious food, the main attraction of hibachi dining is the entertainment. While cooking, a specially trained hibachi chef demonstrates amazing skills like tossing food into plates and exciting knife skills.

What is teppanyaki?

Teppanyaki is a style of cooking where food is grilled over a very hot metal plate which is heated by a propane flame. In Japanese, Teppan means "iron plate" and yaki means "grilled". While the origin of the teppanyaki grill is unclear, many believe that the grill was introduced by a Japanese chef in the U.S.

What is the difference between hibachi and teppanyaki?

In the U.S, hibachi and teppanyaki is often used interchangeably. Hibachi is a style of cooking where food is grilled over a small portable grill, filled with hot charcoal or wood. Teppanyaki refers to a type of table top grill which was introduced by Japanese chefs in the U.S., where food is prepared in front of guests. The traditional hibachi grills used charcoal or wood as a cooking source which teppanyaki uses propane flame as a heat source. Benihana, is a famous restaurant chain in the US where guests are entertained by skilled chefs demonstrating knife skills and other feats while cooking delicious hibachi style food on a teppanyaki grill.

How do you make whipped butter?

To make whipped butter, beat 1 cup of plain, unsalted, room temperature butter with 3 tablespoons of milk.

How do you store garlic butter

Store garlic butter in an airtight container in the fridge. It should last about 2 weeks in the fridge.TO freeze garlic butter, put it in a freezer bag or airtight container and label with the date. Frozen butter can last in the freezer for about 3 months.

How do you fix grainy garlic butter?

Sometimes when garlic butter is stored in the fridge it can look a little grainy. This can be easily fixed by whipping the garlic butter again. If the garlic butter is still not smooth, add a little room temperature butter (about 1-2 teaspoons per 4 ounces of garlic butter) and whip again.

What is the best rice for hibachi fried rice?

Hibachi fried rice is typically made with Calrose rice, which is a medium grain rice. Once cooked, the rice tends to become a little soft and sticky which makes it very easy to absorb flavors. In comparison Chinese Fried Rice is typically made with long grain or medium grain rice like jasmine and basmati which cooks up fluffy but not sticky. The grains remain firm and distinct and the sauce coats the rice instead of being absorbed into it.

Can you use freshly cooked rice for fried rice?

To use freshly cooked rice for fried rice, spread the rice on a baking sheet while its still hot. Once cool and the surface moisture evaporates, you can begin the cooking the fried rice. For optimal results use day old rice which has been cooled, then stored in an airtight container in the fridge for at least one day.

Roasted Garlic

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Finally, if you make this recipe...

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Benihana Fried Rice
Print Recipe
5 from 14 votes

Hibachi Fried Rice Recipe - Benihana Copycat

If you'd like to recreate some of that Benihana magic at home - look no further. This is the perfect copycat Benihana Hibachi Fried Rice Recipe!
Prep Time5 mins
Cook Time10 mins
Garlic Butter45 mins
Total Time1 hr
Course: Main, Side
Cuisine: Japanese
Keyword: chicken fried rice, Hibachi Benihana Fried Rice, Hibachi Fried Rice Recipe, Japanese Chicken Fried Rice
Servings: 6 people
Calories: 228kcal
Author: Lima

Ingredients

Benihana's Garlic Butter

  • 5 heads garlic sliced in half
  • 8 oz whipped butter
  • 4 tablespoon soy sauce all purpose
  • ¼ teaspoon black pepper freshly ground
  • ¼ teaspoon lemon juice optional

Hibachi Fried Rice

  • 1 tablespoon vegetable oil preferably safflower oil
  • 2 eggs beaten
  • 1 cup chicken breast thinly sliced into small pieces
  • 2 cups peas and carrots
  • 5 cups cooked rice preferably one day old, cold, no clumps
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds for garnish
  • 2 scallion sliced, for garnish
  • 1 teaspoon sesame oil

Instructions

Benihana's Garlic Butter

  • Preheat oven to 350°F.
  • Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.
    Fresh Garlic
  • Bake the garlic for about 30 minutes or until they are soft inside.
    Garlic for Roasting
  • Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
    Mashed Garlic
  • Add about two tablespoons of butter to the cooled mashed garlic. Beat until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.
    Roasted Garlic and Whipped Butter
  • Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container - I usually just store it in the whipped butter container. Refrigerate until ready to use.
    Benihana Garlic Butter

Hibachi Fried Rice

  • Heat a large skillet (preferably a cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important to mimic the high heat cooking temperature of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat.
    Hot wok
  • Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add the carrots and onion and sauté continuously until the onions are transparent - about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning. Add the scallions and sesame seeds as a garnish. Enjoy!
    Benihana Fied Rice

Video

Notes

Nutrition

  • This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Hibachi Fried Rice Nutrition

How to Reheat Rice in Microwave Oven & Other Tips

by 4 Comments

Can you reheat leftover rice? Absolutely - from how to reheat rice in microwave oven to using a rice cooker, we've got you covered. Regardless of grain type - the secret to light and fluffy rice is to know just the right way to reheat it.

Reheat rice
Tasty Manchurian Chicken with hot steaming rice

So what's the secret to reheating leftover rice?

Regardless of grain type, the secret to perfectly fluffy reheated rice is to steam it. There are different cooking methods to reheat rice and each way has its own advantages. Microwaving for example, is the best way to steam a small amount of rice while using an oven, is better for heating rice for a crowd. Although rice cookers take the longest to heat even small amounts of rice, advantages include the convenience of automatic temperature adjustment and the "keep warm" option which ensures that once the rice is reheated, it can be served piping hot, when you are ready.

The reheating process works with different types of rice from everyday takeout white rice and brown rice to complex rice based dishes like pilafs and biriyanis.

Persian Lamb Shanks over Celebration Rice
Complex pilafs reheats perfectly too!

One of the problems with leftover rice is that the kernels dry out quickly in the refrigerator. As a result, the cooled rice dries into a crumbly brick and looks like uncooked rice. However, fear not, even the hardest kernels can be rehydrated - there is no need to throw out rice that looks dry. Also by following some easy storage tips, you will be able to get that signature light and fluffy texture even from day old rice.

Reheating rice

Rice can be reheated within four days of cooking. However for best results, proper storage is key, because cooked rice will lose moisture and dry out if not stored correctly. To avoid food poisoning, do not reheat rice more than once.

Manchurian Chicken
Peppery Chicken Manchurian over hot rice

How should you store rice?

Whether you cook a gigantic batch of rice in the beginning of the week or just have a container of leftover rice from your last night's takeout, storing the rice correctly will ensure that the re-heated rice is at its optimal texture. Here are some tips:

  • Cool the rice - prior to storing, the rice should be cooled to room temperature. Hot rice stored in the fridge will collect extra moisture due to condensation. The extra moisture can change the texture of the rice by making the wet bits soft and soggy. In addition, it can also cause the rice to spoil faster.
  • Put the rice in an airtight container - putting the rice in an airtight container will ensure that it does not lose its natural moisture and become hard and grainy. It also helps stop the top of the rice from drying out.
  • Store the rice in the refrigerator- storing the rice at a safe temperature (40°F or below) reduces the chance of bacterial growth which can cause food poisoning. Rice lasts for about 4 days in the refrigerator.
  • How to freeze rice - I am always amazed at how frozen rice reheats perfectly into light and fluffy rice. To freeze rice, cool the rice completely and then scoop it into freezer-safe plastic bags. Press out all the air and stack flat. Try to separate the portions according to how much you expect to use. Labeling the bag with the date and rice type (if not obvious) is a best practice as it helps keep track of when the rice was frozen. Frozen rice lasts for about two months. After this time, the rice tends to get a little dry and just does not taste right. There is no need to thaw frozen rice - you can easily re-heat frozen rice in a microwave, stove top or oven. Breaking the rice into smaller clumps and adding about 2 tablespoons of water for every cup of rice is generally enough to ensure that enough steam is created to heat the rice through.
Curried Pan Roasted Winter Vegetables
Nothing hits the spot like Curried Pan Roasted Vegetables over hot steaming rice!

1. Microwave leftover rice - best for small portions

The microwave method is the fastest way to reheat a single serving of rice. Basically a splash of water is added to steam the rice - transforming the clumpy grains into perfectly fluffy rice in minutes.

  1. Place the cold rice in a microwave-safe container. If the rice is fused together like a cold brick, break it up into a few 1 square inch cup size clumps to ensure quick and even heat distribution.
  2. For each cup of rice add about one tablespoon of water. For very dry rice (2+ days old) use two tablespoons of water per cup of rice. Another popular method is to simply cover the rice with a damp paper towel.
  3. Cover the rice with a lid or plastic wrap and heat for about 1-2 minutes until piping hot. If using more than two cups of rice, break up the rice stirring the rice a second time and reheat for at least a minute to ensure that the rice cooks evenly. The purpose of the cover is to make sure that the steam created by the evaporating water is trapped in the container and helps hydrate, heat and puff up the rice. Fluff the microwaved rice with a fork for optimal texture.
Branzino in Tomato Olive Sauce
Literally nothing tastier than eating Crispy Branzino with steaming hot rice!

2. Using the stove to steam rice - perfect for a few servings

  1. Place the rice in a saucepan. The saucepan should have a tight fitting lid which will be used to trap the steam.
  2. For each cup of rice add about one tablespoon of water. For very dry rice (2+ days old) use two tablespoons of water per cup of rice.
  3. On medium heat, cover the pan with a tight fitting lid and allow to heat up for about 3-5 minutes.
  4. Once the rice begins to steam, stir the rice and put the lid on again. Gently break up any clumps while stirring the rice. Repeat this step if needed. Once the rice begins to steam switch to low heat for optimal results.
  5. Remove from heat when the rice is heated through.
Chicken Tikka Masala
Enjoy hot steaming rice with delicious Chicken Tikka Masala!

3. Stir fry the rice - leave plain or turn it into a meal

One of the best uses of cold, next day, leftover rice is to make Fried Rice.

  1. Heat up a wok or pan on high heat.
  2. Add a tablespoon of oil and wait till it is really hot.
  3. Break up the rice and stir fry vigorously on high heat. While the oil should help to moisten the rice, add a tablespoon or two of water if the rice is very dry. To turn it into a Restaurant Style Fried Rice use additional ingredients like chopped meat and vegetables - fried rice is a great way to use leftovers! Keep the heat at a very high temperature. At the very end, add a little soy sauce and sugar, mixing vigorously making sure every grain of rice is evenly coated. To take it to the next level - follow the instructions for the sauce from my Fried Rice Recipe to add some extra flavor! Rice is done when it is heated through.
Chicken Fried Rice
Why just reheat leftover rice? Make Fried Rice!

4. Heating rice in the oven - great for a large portion

  1. Preheat oven to 300°F.
  2. For each cup of rice add about one tablespoon of water. For very dry rice (2+ days old) use two tablespoons of water per cup of rice. Gently break up any clumps of rice.
  3. Spread the rice over a baking tray and cover tightly with aluminum foil.
  4. Bake for about 15-20 minutes, until the rice is steaming and heated through. Fluff the baked rice as needed with a fork when done.
Moroccan Lamb
Expecting a crowd? Reheat large batches of pilaf in the oven and serve with Moroccan Lamb!

5. Heating rice in a rice cooker - slower but stress-free

Rice cookers typically have a reheat button - so all you need to do is add a little water and then press reheat or keep warm for about an hour. The water releases steam which in turn heats and fluffs the rice. While using a rice cooker is certainly not the fastest method to reheat rice, it is far less stressful. The process is so easy - you just dump in the rice, add a little water and press reheat/warm and you are good to go. Once the rice is heated, the temperature automatically adjusts so that the rice remains fluffy and hot in the rice cooker until you are ready to serve. For optimal texture, fluff the rice with a fork prior to serving.

Shrimp and Potato Curry
Tasty Shrimp & Potato Curry piled up high on top of steaming hot rice!

Chicken and Shrimp Fried Wontons

by 23 Comments

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

The World's Most Popular Appetizer

Surprisingly easy to make, homemade fried wontons are far better than your average Chinese restaurant wontons. These fried wontons are perfectly crisp on the outside with perfectly seasoned juicy chicken and shrimp in the inside. Pops of carrots, red onion and herbs add layers of flavor. There is absolutely no reason to wait to make these for a formal party - I often make these crispy, savory bites on weekends for the family at home - its great when binge watching movies or watching the Super Bowl with friends!

Ingredients:

A breakdown of the Fried Wonton filling

The secret behind the delicious texture of the chicken and shrimp filling is that it is slightly frozen, then blended into a paste. The mixture is then thoroughly mixed with a variety of herbs and finely chopped vegetables to add layers of flavor and texture. Soy sauce add a bit of umami, green chili and freshly ground black pepper add heat.

  • Boneless dark chicken - I prefer dark chicken because it is more flavorful and juicier than white chicken
  • Shrimp - the shrimp adds a delicious umami taste and also a little sponginess to the texture. While fresh raw shrimp is always preferable, I use frozen shrimp from the grocery store as it is much cheaper and also easily accessible.
  • Egg - acts as a binder . Use only half an egg as directed for both the filling and the dough . I tried making this with a whole egg and the wontons tasted rather eggy. Adding more egg to the filling makes it too watery.
  • Red onion, ginger paste and cilantro - add a little crunch and an herby flavor.
  • Finely minced carrot adds a delicious pop of sweetness in the savory mix. The easiest way to mince carrots is to use slice a thick carrot on a mandoline on a medium setting, then slice once then across with a sharp knife. Having finely minced carrots really adds to the flavor of this dish.
  • Chili or jalapeno - Indo-chinese recipes use green chilis that are similar to small thai chilis - if you do not have this, you can use finely minced jalapeno or crushed red pepper flakes to add some heat. It's an optional ingredient.
  • Soy sauce - I use an all purpose dark soy sauce because it gives just enough depth to flavor the stuffing without adding too much liquid.

Fried Wonton Dough

The wonton dough uses only four ingredients: water, flour, salt and egg. The recipe calls for only half an egg, with the other half being used in the filling. I threw in a whole egg once and found that it markedly changed the flavor of the wontons - they tasted too 'eggy' and also had a puffier and less crispy texture.

How do you make Fried Wontons?

How to make chicken and shrimp fried wontons

Prepare the chicken and shrimp filling

The best way to do this, is to put the chicken and shrimp directly into the freezer for about 30 minutes so that it freezes a little prior to blending. Blending frozen shrimp and chicken does not work because it creates shrimp and chicken flakes which tastes very different. Another option is to blend frozen shrimp with thawed chicken. In a medium sized bowl, add the shrimp and chicken paste and add the remaining Shrimp and Chicken Stuffing ingredients. Mix well then cover and put into the fridge until ready to use.

Make the wonton dough

In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes. Divide the dough into about 3 parts. Roll out each ball until it is about 1 mm thick. If using a KitchenAid pasta roller, this setting is level 6. Cut the dough into 3x3 inch squares. Excess dough can be kneaded and made into more squares or cut into slivers and fried. My daughter loves eating the slivers dusted with cinnamon and powdered sugar.

Assemble the wontons

Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place ½ teaspoon of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.

Fry the wontons

In a small pot, Add about 3-4 inches of oil. Heat the oil at high heat for about 10 minutes or until the temperature reaches at least 350°F. The proper frying temperature is critical to ensure that the fried wontons are light and crispy and not greasy. Add 4-5 wontons. Fry the wontons until golden brown – about 3-4 minutes. Repeat with the remaining wontons.

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

How do you fold a wonton?

Here are the steps to folding wontons:

Step 1: Place the wonton wrapper in front on you in a diamond shape. Place half a teaspoon of filling middle of one side of the wrapper.

Step 1 - folding a wonton

Step 2. Fold over the point of the wrapper towards you to the middle of the wrapper and press down.

Step 2 - Folding a wonton.

Step 3: Carefully, roll over and press down on the sides.

Step 3 - Folding a wonton.

Step 4: Slowly, flip over so the flap faces you.

Step 4 - Folding a wonton.

Step 5. Press the two end together into a point.

Step 5 - Folding a wonton.
Step 6 - Folding a wonton.

What to serve with Chicken and Shrimp Fried Wontons?

I love eating these Fried Wontons with Nuoc Cham - Vietnam's famous sweet, sour, spicy yet refreshingly light dipping sauce. Its also wonderful appetizer by itself or as a side to soup. As a main course, consider our Ultimate Chicken Fried Rice with Chicken Manchurian. Our Mini Blueberry Pies take only 30 minutes so make and paired with ice cream are a wonderful way to end this delicious meal!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

Frequently Asked Questions

Can I use store bought wonton or eggroll wrappers?

Absolutely - both are based on the same context - if the eggroll wrappers are too big - you can cut them into four pieces.

Can I use the wontons in soup instead of frying

Yes, just drop them in and simmer for a few minutes to make sure that the filling has time to cook through.

Can I use other vegetables in the filling?

Absolutely - a variety of vegetables like water chestnuts and mushroom do really well - just make sure they are finely minced.

Can I freeze leftovers Fried Wontons after frying?

Yes - you can heat them up in the oven.

Do I need to boil or prep the wonton wrappers that I buy from the grocery store?

No, just use them directly from the package

What can I substitute for the chicken and shrimp filling?

The variations on this fried wonton is endless - you can substitute the meat with beef, shredded chicken, turkey or even sausage taken out of its casing.

What is the difference between a dumpling and a wonton?

A dumpling is a small amount of dough that can be prepared using various methods such as boiling, simmering, frying, baking and steaming. Dumplings can be found in many types of regional and cultural cuisines around the world. Examples of dumplings include Italian ravioli, Japanese Gyoza and Polish pierogis.
Wontons are a type of Chinese dumpling. Popular in the southern part of China, wontons are typically boiled and served in soup, steamed or deep fried. The most common fillings include ground pork, shrimp and cheese.

Finally, if you make this recipe

I'd love to hear how it went - please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Other recipes to try

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Tender marinated beef stir fry in a finger licking garlic-ginger sauce. This beef stir fry is one of the fastest and easiest recipes you'll make all year!

RESTAURANT STYLE CHICKEN FRIED RICE

Chicken Fried Rice
Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!
Print Recipe
5 from 11 votes

Shrimp and Chicken Fried Wontons

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!
Prep Time1 hr 15 mins
Cook Time15 mins
Total Time1 hr 30 mins
Course: Appetizer, Side, Snack
Cuisine: Asian
Keyword: chicken and shrimp fried wonton, fried wontons
Servings: 8 people
Calories: 389kcal

Equipment

  • Mixing Bowl
  • Medium sized bowl
  • Stand mixer, kneading hook, pasta roller (optional)
  • Rolling pin (if kneading by hand)
  • Small cast iron wok/fryer/ pot - for frying
  • Slotted frying ladle

Ingredients

Shrimp and Chicken Stuffing

  • 1 cup boneless dark chicken cut into cubes
  • ½ cup raw shrimp shelled, deveined, no tail
  • ½ egg
  • 2 tablespoon red onion finely minced
  • 1 tablespoon fresh cilantro finely minced
  • ¼ cup carrot finely minced
  • 2 green chilis finely minced
  • ¼ teaspoon ginger paste
  • ¼ teaspoon black pepper freshly ground
  • 1 tablespoon soy sauce
  • pinch salt

Wonton Dough

  • 1 ½ cup all purpose flour and some for dusting
  • ½ teaspoon salt
  • ½ cup water room temperature
  • ½ egg whisked

Frying the wontons

  • 4-6 cups vegetable oil

Dipping Sauce

  • 1 cup Nuoc Cham

Instructions

Prepare the shrimp paste

  • Put the chicken and shrimp in the freezer to freeze slightly for about half an hour. Blend the cold shrimp and chicken. In a medium sized bowl, add the shrimp and chicken blend and the remaining Shrimp and Chicken Stuffing ingredients - whisked egg, onion, cilantro, chilis, carrots, ginger paste, black pepper, soy sauce and salt. Mix well then cover and put into the fridge until ready to use.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Prepare the wonton dough

  • In a mixing bowl, add the flour, salt, and egg. Mix while adding a little water at a time until the dough forms into a ball. Knead for about 8-10 minutes until dough is silky and smooth. . If you have a stand mixer, knead the dough at a medium setting for about 8 minutes. Cover the dough in an airtight container and let proof for 30 minutes.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Assemble the wontons

  • Divide the dough into 3 parts. Sprinkle the rolling surface and pin with a little flour and roll the dough out. The rolled dough needs to be about 1 mm thick. Cut the rolled dough into 3x3 inch squares. Repeat with the remaining dough.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!
  • Take the shrimp and chicken paste out of the fridge. Imagining a diagonal going across the square, place ½ teaspoon of filling on one side of the center of the diagonal. Fold the dough over from the corner opposite to the diagonal and press down right next to the two sides of place with the paste to seal it in. Fold the dough over one more time and turn it over. Holding the two rolled end, press the tips together forming the wonton shape. Repeat for the remaining squares.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Frying the wontons

  • In a small cast iron wok/fryer or pot, Add about 3-4 inches of oil. Heat the oil at high heat for about 10 minutes or until the temperature reaches at least 350°F. Add 4-5 wontons. Fry the wontons until golden brown - about 3-4 minutes. Repeat with the remaining wontons. Serve immediately.
    Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Video

Notes

Dipping sauce

The best sauce for these wontons is Nuoc Cham - Vietnam's famous dipping sauce.
 

Nutrition

The nutrition facts below are estimates from www.verywellfit.com.  The serving size assumes that this recipe produces eight servings.
Nutrition Information for Shrimp and Chicken Wontons

Restaurant Style Chicken Fried Rice

by 20 Comments

Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that's a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick, but aren't willing to compromise on taste.

With a few simple tips, this already delicious, everyday dish can be easily transformed into something EPIC..

Now every country has their own version of deliciously addictive Chinese cuisine. To add a little variety, our recipe is based on the Indo-Chinese restaurant style which was introduced by Chinese immigrants in the Indian subcontinent and is hugely popular with both kids and adults back home.

Chicken-Fried-Rice

Tips for cooking Ultimate Chicken Fried Rice

  • ALWAYS BREAK UP THE RICE, before adding to the wok. This ensures that the rice separates into individual grains without getting broken and that every grain gets a chance to get evenly toasted and coated with an equal amount of that glorious sauce.
  • Have all the ingredients ready and close at hand before cooking. The cooking process itself just takes about 5-10 minutes and requires constant mixing so there is no time to look or prepare an ingredient.
  • Cook on a blazing hot wok. The wok needs to be smoking hot before adding the first drop of oil. Think about it as searing not frying and definitely not steaming.
  • For large amounts, cook in batches. According to J. Kenji Lopez Alt, the best way to cool a large amount of fried rice is in batches. As each batch is done, transfer to a bowl so that you can maintain toasting quality and flavor. Once done, add it all together in the wok and mix thoroughly.
  • Adding a little sugar helps brighten the flavor.
  • If you need more seasoning add salt not soy sauce. Soy sauce adds moisture which leads to clumpy rice and can overwhelm the other subtle flavors.
  • Half scramble your eggs before cooking fried rice to maximize flavor. If you want the perfect harmony of perfectly flavored eggs, you need to half scramble your eggs and add the remaining ingredients while the eggs are still a little wet. While taste of course is very subjective, I feel that if you add scrambled eggs to the cooked fried rice after the cooking process , the eggs don't absorb any flavor.
  • Marinating the chicken makes a huge difference! While there is nothing wrong with throwing in some raw or leftover chicken, a very easy way to maximize flavor is to simply marinate the chicken for a few minutes. A little soy sauce (adds richness and depth), corn starch (tenderizes the chicken) and pepper (add heat) adds in that restaurant quality taste.

Ingredients for Ultimate Chicken Fried Rice

  • Cold day old rice - preferably shorter or medium grain rice . Longer grain varieties like basmati and parboiled rice tends to be dryer and break during the frying process. Short or medium grain rice tends to have that plump, chewy texture that is the hallmark of outstanding fried rice.
  • Assorted diced/sliced vegetables adds a delicious taste and textural counterpoint to the salty, chewy taste of the rice. For example, I like adding sliced peppers and cabbage for a little color and texture but I rely on the raw minced carrots to add pops of sweet. Frozen diced carrots just don't have the same flavor and texture but you can get a similar fuss free pop of sweet by using frozen peas or corn. Sliced canned water chestnuts, peanuts or bean sprouts also adds a delicious gourmet twist.
  • Soy sauce is a key ingredient in this dish and provides the main source of flavor and color. Soy sauce is unique in that it contains all five tastes - umami, sweetness, saltiness, bitterness and sourness and a unique combination of aromas.
  • Fish sauce adds a deep, savory umami punch.
  • In this particular recipe, freshly ground pepper plays a central role in adding heat. Omit or reduce the amount of pepper per your own preference.
  • Sugar helps sharpen and round out the flavors.

How to make Ultimate Chicken Fried Rice

If you have your desired ingredients on hand, the cooking process itself takes only about 5-10 minutes. However starting from scratch is also fuss free and adds only about 20 minutes of prep time.

Prep the ingredients

  • Fluff the cold rice - break up any clumps so that all the grains are separated.
  • Marinate the chicken - in a medium sizes bowl, add the chicken, soy sauce, half of the black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes prior to cooking.
  • Whisk the eggs with ¼ teaspoon of black pepper and set aside.
  • Prep the veggies and garlic. Put on a plate close to the cooking area.
  • Mix the sauce (optional) - in a small bowl, add the soy sauce, fish sauce, sugar and the remaining half of the black pepper - this is just a matter of personal preference - the ingredients can be added separately if desired.

Stir fry the rice

  1. Heat the wok on high heat until it begins to smoke.
  2. Add oil and butter.
  3. Add the minced garlic.
  4. When the garlic turns slightly golden around the edges, add the marinated chicken. Sauté with the garlic.
  5. As soon as the chicken turns slightly brown, push the chicken to one side and add the whisked eggs. Vigorously sauté the eggs until they are done but still wet.
  6. Push the chicken and egg mixture to the sides and then add the vegetables starting with the ones which take the longest to cook mixing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
  7. Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
  8. Add the sauce mix. Mix vigorously. Transfer the fried rice from the wok to a platter to prevent overcooking and clumping.

Classic and interesting variations

The sky is the limit when making fried rice. For starters you can completely change the dish by substituting just about any ingredient - like brown rice, quinoa instead of rice or chickpeas and edaname instead of chicken. Below are some classic and interesting variations:

  • Beef fried rice - substitute the chicken with beef. The best meat to use is thinly sliced stew meat - putting the meat in the freezer for about 30 minutes makes it easier to cut the beef into thin slices. Follow the same directions for the marination.
  • Vegetable fried rice - simply omit the chicken. Tofu, chickpeas and edaname make great protein options and add great texture. My favorite variations include mushroom and pine nuts with brown rice and zucchini and pine nut fried quinoa rice.
  • Shrimp fried rice - this is my favorite variation - just substitute for the chicken - marinating adds flavor and the corn flour makes the shrimp deliciously crispy on the outside.
  • Egg fried rice - omit the chicken. My favorite variation is to just add a sunny side top egg on top.

What to serve with Ultimate Chicken Fried Rice

Personally I love eating this dish on its own .. However the dish also works really well as a side to other Indo-Chinese inspired dishes like Chicken Manchurian and almost anything Chinese or Thai. I love drizzling a little Nuoc Cham - Vietnam's famous dipping sauce over my fried rice. The dish is rather spicy and begs for a cold sweet dessert after eating. I love having Shemai - Creamy Vermicelli in Sweet Rose Infused Cream as dessert after eating this dish.

Chicken Fried Rice

Ultimate Chicken Fried Rice

Lima
Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that's a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick but aren't willing to compromise on taste.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dinner, Lunch, Main, Side Dish
Cuisine Asian, Chinese
Servings 6 people
Calories 237 kcal

Equipment

  • skillet, wok or heavy bottomed pan

Ingredients
  

Chicken Marinade

  • ½ cup boneless chicken thighs
  • 2 teaspoon soy sauce
  • ½ teaspoon black pepper freshly ground
  • 1 teaspoon corn flour

Sauce Mix

  • 1 teaspoon black pepper freshly ground
  • 2 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon sesame oil
  • 5 cups cold rice

Fried Rice

  • 1 tablespoon butter
  • 2 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 2 eggs
  • ½ cup red pepper thinly sliced into 1 inch pieces
  • ½ cup green beans thinly sliced
  • ½ cup cabbage thinly sliced into 1 inch pieces
  • 7-8 green chilis
  • ½ cup carrots finely minced

Instructions
 

Marinate the chicken

  • In a medium sizes bowl, add the chicken, soy sauce, black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes to an hour prior to cooking.

Mix the sauce (optional)

  • To simplify the cooking process, I like to pre-mix the soy sauce, fish sauce, sugar and freshly ground pepper into a bowl. The ingredients can also be added one at a time.

Stir fry the rice

  • Heat a wok on high heat until it begins to smoke.
  • While the wok is heating, whisk the eggs with ¼ teaspoon of black pepper and set aside.
  • Once the wok is smoking, add the oil and butter. Swirl the wok and add the minced garlic. When the garlic turns slightly golden around the edges, add the marinated chicken. Saute with the garlic. As soon as the chicken turns slightly brown, push the chicken to one side and cook the whisked eggs on the other side of the wok. Vigorously saute the eggs until they are done but still wet. Push the chicken and egg mixture to the sides and then add vegetable starting with the ones which take the longest to cook sauteing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
  • Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
  • Add the sauce mix and mix
  • Transfer the fried rice from the wok to a platter to prevent overcooking and clumping. Serve immediately.

Notes

The nutrition facts below are estimates from www.verywellfit.com and assumes 6 servings for this recipe.
Keyword chicken fried rice, fried rice recipe, homemade fried rice