Recipe: Chicken-fried Rice, Hibachi-Style
Who doesn't LOVE chicken-fried rice and who knew it was so easy to make?!?!?
Note: You can use ANY meat, tofu or vegetables you'd like, just follow this very simple method and you'll have a tasty meal that could feed 8 (or a family of 4 with plenty of leftovers!).
Recipe: Chicken-fried rice
4 C water
2 C rice
Bring 4 C of water to a boil in a large saucepan and add in rice. Stir, cover and once water returns to a boil, turn heat down to LOW and let simmer for 20 minutes. Fluff with a fork and let cool completely! Put pan in fridge (or transfer rice to another container, it's up to you!) overnight for best results!
4 C cooked, COLD rice
4 eggs, beaten
4 green onions, chopped
Soy sauce to taste - I use 1/4 C
2 Tablespoons Sesame Seeds
Salt & Pepper to taste - I use 1 Tablespoon salt and 1/2 Tablespoon of freshly ground black pepper
1lb chicken breasts (or any meat, seafood, tofu, vegetables you like!)
In a small skillet, scramble the eggs with the chopped green onions until done but still slightly moist. Remove from skillet and put into a large bowl, set aside.
In a very large skillet, heat 1 tablespoon of vegetable oil over HIGH heat until it begins to smoke. Cut the breasts when raw into 1 inch chunks, season with salt, pepper, paprika, onion powder and garlic powder and add to the pan. Stir frequently until cooked completely through, approximately 8-10 minutes. Remove chicken from pan and combine with the egg mixture.
In the same pan you cooked the chicken, add another 1 tablespoon vegetable oil and reduce heat to MEDIUM-HIGH and add in rice. Break up really well with a wooden spoon 7-9 minutes until the rice is warmed through. You'll need to stir it constantly so that the rice doesn't burn!
Add the chicken, egg, green onion mixture to the rice and then, add in soy sauce, salt & pepper and sesame seeds. Combine well for 3-5 minutes, tasting and adding more soy sauce, salt & pepper and sesame seeds to your liking and serve!