Broccoli Mushroom Chicken Fried Rice

Adapted from Steamy Kitchen

Traditional chicken fried rice becomes a delightful meal with perfectly moist and tender chicken, crisp tender broccoli and carrots, perfectly cooked bits of egg and sauteed mushrooms. The chicken in this dish is marinated, then cooked to perfection so it is tender and moist, but not rubbery (like you know chicken can get). The eggs are also just perfectly done so the taste they add to the dish is simply divine. This is not just any fried rice recipe. This is the ultimate chicken fried rice recipe. If you don’t like broccoli or mushrooms, feel free to substitute other veggies, but please please please take note of the technique for THIS chicken fried rice recipe.

I can’t tell you how excited I am to share this recipe with you! I have made many a wonderful fried rice in my time (including some darn good cauliflower fried rice), but somehow, I hadn’t really mastered CHICKEN fried rice. Until last weekend. I went looking around at other fried rice recipes on the interwebs, to see if any of them had any wisdom to offer me. I wanted the BEST chicken fried rice recipe on the planet because I’m teaching a Chinese cooking class soon and I wanted it to be amazing.

I looked at many recipes before I found this one from Steamy Kitchen. I love how she first marinates the chicken in soy sauce, wine and cornstarch (to make the marinade stick to the chicken) and then browns it, but leaves it slightly undercooked so when it joins in the dish, it becomes absolutely perfectly cooked, the kind of chicken that practically melts in your mouth.

I added my egg trick that I have been using for years. It’s really the same principle. You must cook the eggs separately, leaving them about 70% cooked (a bit soupy), so that when you toss the eggs into the rice at the end, they finish cooking to tender juicy perfection.

You can make this recipe with any rice you like, but personally I prefer basmati rice. It has so more flavor than regular rice … and it’s not as wet and sticky as regular rice, so you actually CAN use freshly cooked rice to make fried rice without ending up with a pile of mush. Many say you really have to start with cold leftover rice for a really good fried rice, but I often use hot, freshly cooked basmati rice for my fried rice.

Broccoli Mushroom Chicken Fried Rice

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 - 6 servings 1x

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Ingredients

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For the chicken:

• 2 Tablespoons soy sauce (for gluten free, use tamari)
• 1 Tablespoon sake (or sherry)
• 1 teaspoon cornstarch
• 1/2 teaspoon sesame oil
• 8 oz. chicken breasts or chicken breast tenders, chopped into small pieces

For the rice:

• 1 cup uncooked rice ( I like to use basmati rice for more flavor)
• Sesame oil or cooking spray
• 3 – 4 eggs, whisked + 1 Tablespoon water
• 1/2 of a red onion, chopped (about 3/4 cup)
• 2 – 4 cloves garlic, peeled & chopped
• 2 large carrots, peeled & chopped (3/4 – 1 cup)
• 4 oz. mushrooms, sliced or chopped
• 3 cups pre-cooked rice (I used brown basmati rice)
• 1 cup frozen peas
• 4 oz. frozen broccoli, thawed & chopped
• Soy sauce (or tamari or oyster sauce), to taste
• 1 – 2 green onions, snipped

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Instructions

1. In a small bowl, whisk together the soy sauce, sake, cornstarch and sesame oil. Put the chicken in the bowl and toss to coat the chicken with the marinade. Set the chicken aside while you prep the rest of the ingredients.
2. Cook the rice according to package instructions
3. When the rice is near done, heat a small frying pan over medium heat. Use a little sesame oil or cooking spray to coat the bottom of the pan. Add the eggs, let cook until they start to set, then stir to scramble, but stop when they are still very wet and a little soupy. Take the eggs out of the pan and rinse, then wipe the pan. (The eggs will finish cooking in the rice.)
4. Add a little more sesame oil to coat the bottom of the pan, then spread the chicken out in the pan. Let the chicken sit for a minute until it is browned on the bottom, then turn it over to brown the other side. Remove the chicken when it is 70 – 80% cooked. (We’ll finish cooking it in the rice.)
5. Now heat your wok or a large saute pan over medium heat, coating the bottom with sesame oil. Add the onion and garlic and saute until the onion is soft & translucent, then add the carrots and mushrooms and cook for a few minutes longer. If the mushrooms are starting to get dry, cover the pan for a minute to hold in the moisture from the mushrooms.
6. When the mushrooms are done, stir in the rice and cook until the rice is warmed, then stir in the chicken. Stir and cook for a minute or so, then add the peas and stir until they are thawed. Finally, stir in the broccoli and soy sauce to taste.
7. Remove from heat and add the eggs, stirring and chopping them up to incorporate them into the mixture. Top with green onions and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Weekend Potluck, Strength & Sunshine, What to Do Weekends, Pretty Pintastic Party and Hearth & Soul Bloghop.