Chicken Fried Rice Recipe Nytimes

Nasi goreng, which translates to “fried rice, ” is one of Indonesia's best-known dishes, and it’s prepared in numerous ways around the world. Like many other fried rice recipes, this version, from the chef Lara Lee’s “Coconut & Sambal, ” blends crunchy vegetables with piquant rice, but the addition of ginger and white pepper offer spice and aroma, while kecap manis, a velvety sauce, adds a slightly sweet balance to the dish. Don’t skimp on the fried egg or the fried shallots; both add essential crunch and texture. This is an ideal for a dinner for two. —Kayla Stewart

507 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 34 grams protein; 1003 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Chicken Fried Rice (quick Flavorful Recipe)

Is the 3 oz of rice a mistake? That's about 1/4 cup dry rice, maybe 1/2 c cooked, to make 2-4 servings. Could they mean 3 cups cooked?

I bought my ABC brand kecap manis on AMAZON. It came in 2 bottles and it is a lot but it is not wasted as the taste is so good I put on other non Indonesian dishes.

Fyi, for those in the SF Bay Area, kecap manis can be found at an Asian supermarket. I found some at the Pacific Super on Alemany in SF.

Freestyle Fried Rice

The ultimate day-after, left-over rice dish! Our Indonesian cook made it differently each time, depending on what veggies were around. Always an egg and try to keep the yolk soft so you can swirl it into the rice, with the edges crispy. We used to add a Tablespoon or so of tomato ketchup which adds a little sourness. Add the liquids half at a time so it doesn't get too sloppy; use half the kecap manis. Squeeze lime over just before serving and placing the egg on top - it adds a nice bright tone

This came out absolutely delicious and i highly recommend it. That is why I offer a few comments to make it even better: Make sure to blanch the green beans if you don't like them to be undercooked. I added a teaspoon of ground coreander which I am used to having in the nasi goreng that i grew up with in the Netherlands. You can go easy on the fish sauce. A hint of shrimp flavor is an important element of Indonesian food but fish sauce can be very powerful.

I have the cookbook and it says 95 gms of rice uncooked. 240gms cooked which is about one cup and a little more of cooked rice. Hope this helps. 95 gms is about 3.3 ozs and 240 gms is 8.466 ozs.

Chicken Biryani Recipe

What do others think about the rice quantity? 3 oz for 2-4 people sure doesn’t seem like enough. Should it be 3 cups cooked?Fried rice is so perfect for using up whatever you’ve got that the rice sometimes becomes an afterthought. But not here: First, the rice is lightly seasoned with scallions, ginger and garlic, then judiciously studded with chicken, peas and small curds of egg so that you can still taste the rice itself. Ground chicken is used instead of sliced or cubed because it’s easy to infuse with seasonings and can brown without drying out. If you’d like to add additional vegetables, of course you can: Stir-fry them after Step 2, remove them from the pan, then add them back with the chicken in Step 4.

675 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 108 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 29 grams protein; 626 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Stir Fried Rice And Black Quinoa With Cabbage, Red Pepper And Greens Recipe

Psst, super secret recipe hack: precooked rice from the supermarket works great in fried rice. Look for the Korean brands in the flat bowls. Don’t microwave the rice, just pop it out of the container into a dish and break it up with moistened hands before frying it.

Made this last night. Of course a few tweaks. I roasted a bunch of veggies - mushrooms, carrots, broccoli, leeks, onions, & fennel. No need to add garlic & ginger to chicken, I just put them in the pan when it was heating up and added the chicken. Easy and delicious.

Instead of using a neutral oil, get a bottle of toasted sesame seed oil. It will take your fried rice to the next level.

Challaw (cardamom And Cumin Basmati Rice) Recipe

You can infuse leftover cooked chicken with flavor and moisten it a bit by dicing it and steaming in the microwave with the soy sauce plus 1 Tbs water, the garlic, scallion whites, ginger and chili of choice before frying. Drain before frying but reserve the liquid to add with the rice with the eggs in step 4.

I make shrimp fried rice similar to this but cook the egg as a think omelette with scallions and sesame seed oil and then chop it up adding at the end with the frozen peas. It makes it less mushy.

This technique of adding aromatics (ginger and garlic) plus soy sauce to ground meat is a game-changer for fried rice! I used what I had on hand, which was ground turkey and brown rice. I have tried a lot of different fried rice, recipes, and this one was by far the most flavorful yet! Served with Sriracha, cilantro, and toasted sesame seeds on top.

Rice Pilaf With Carrots And Parsley Recipe

This is just yummy and easy. The ground chicken with ginger and garlic add great flavor. I’m wondering how it would be to add oyster sauce next time. And yes, you can toss in any other veggies. Sesame oil drizzled over the top at the end makes it even better (no use to fry anything in sesame oil since it loses its flavor). Thank you, NYT.

Love this recipe! I used frozen mixed veggies instead of frozen peas, and swapped ground chicken for chicken breast, shredded after removing from the pan. More soy sauce sweet chili sauce at the end. My husband and I are very competitive marathoners and this is a weekly staple to get carbs/protein/veggies in

I deglazed my pan with sherry following the chicken. And that just takes it from basic ground chicken to something I’d actually want to eat. Makes it taste more authentic. I also made my eggs separately, mixing the eggs with sesame oil. I do not like the taste of eggs and prefer that soft, ribbon-like effect you can achieve with sesame oil and a teaspoon of water. I added the eggs and scallions last and everything came together extremely well. You might actually approach the flavor of takeout!

Chicken With Caramelized Onion And Cardamom Rice Recipe

Very good and simple. I used sesame oil and added a bit more red pepper. Also used the suggestion to buy premade jasmine rice, which made things a lot easier! Cook times for meat and rice could be a few minutes longer to get the browning/crisping more spot on

There's nothing wrong with this. And it's not difficult. But i guess i was hoping for something a little simpler/quicker from a fried rice recipe -- maybe that was my fault and my own made-up expectations -- but i felt like it had 1-2 too many steps for what it is. Slightly bland, too. (I often make NYT's kimchi fried rice and i feel like that's a model of what I'm talking about.)

I made this as written except subbed broccoli some shredded Napa cabbage in place of peas. It was delicious! Added sambal oelek as a finisher. I'll definitely make this again and add more veggies. I used leftover brown basmati rice and ground chicken but I think could could also press tofu and crumble it in place of the chicken to make this vegetarian. This is a much tastier, cheaper and healthier option than take out.

Chicken And Rice With Scallion Ginger Sauce Recipe

I reduced the oil to 2 tablespoons and used all of a small bag of frozen peas and carrots to make it a little healthier. This was a make againStart with some cooked rice, white or brown, a cup or so per person, made fresh or pulled from the freezer where you keep some in a plastic bag against the promise of just such an exercise. (The chill helps separate the grains.) Also helpful, also in the freezer: bags of diced organic vegetables you can get at the market (the mixed corn, carrots and peas number, for instance). For the rest: meat if you eat meat, a couple eggs, lots of chopped garlic and ginger, some scallions. You can make a sauce from soy sauce and sesame oil (about a 3:1 ratio) and fire it up with a teaspoon or two of gochujang. You’ll need a little less than a quarter cup of sauce to feed four.

To the wok! Crank the heat, add a little neutral