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Description
Here's the weeknight wonder you need in your repertoire. Umami-rich, flame-kissed chicken fried rice like you’d get at a teppanyaki restaurant is incredibly simple to make at home. Just add chicken, zucchini, and frozen mixed vegetables to leftover rice to create an easy, thrifty, and delicious one-pot meal. A sturdy wide spatula (such as a wok chuan, if you have one) makes it easy to gather, flip, and toss portions of the fried rice mixture as you cook. Most importantly, though, you’ll need an extra-large frying pan with high sides, a wok, or even a Dutch oven – the wider the cooking surface, the better to achieve smoky, crisp rice. A regular frying pan simply isn’t big enough for this family-sized batch, and crowding it will cause it to steam. The recipe, which makes 8 cups, is a Yummly original created by Su-Jit Lin.
Ingredients
- 1 1/2 cups cooked chicken (store-bought rotisserie or leftover home-cooked)
- 1 onion (small)
- 4 cups cooked rice (cold, preferably jasmine or Calrose)
- 1 zucchini (medium)
- 1 1/2 cups frozen mixed vegetables (peas, carrots, and corn)
- 3 Tbsp. vegetable oil (divided, plus an extra 1 1/2 Tbsp., divided, if you’re not using a nonstick pan)
- 2 large eggs
- 1 Tbsp. unsalted butter
- 1 tsp. sesame seeds
- 1/4 tsp. white pepper (or black pepper)
- 1/3 cup soy sauce (regular or gluten-free tamari; not thick or sweetened styles)
- 1 1/2 Tbsp. rice vinegar
- sliced scallions
- toasted sesame oil (optional)
- chili crisp (or Sriracha chili sauce; optional)
Directions
- Chop or slice chicken into bite-size pieces. Put rice in a large bowl. Separately dice onion and zucchini. Measure frozen vegetables into a strainer, rinse with cold water to break up any ice chunks, and drain. Measure remaining ingredients and have them ready, as cooking will happen quickly once you start.
- Set an extra-large pan, preferably nonstick, over medium heat; you can use a wok, high-sided 12- to 14-inch frying pan, or Dutch oven. Once it’s hot — when you flick water onto the surface, it evaporates immediately — add 1/2 Tbsp. oil in a swirl across the surface (use 1 Tbsp. oil if you’re not using a nonstick pan).
- When oil shimmers, crack eggs into it and stir rapidly to create small, puffy curds that are softly set. Transfer eggs to a small plate.
NutritionView More
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Calories330Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat5g25% |
Trans Fat0g |
Cholesterol160mg53% |
Sodium1290mg54% |
Potassium450mg13% |
Protein21g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A40% |
Vitamin C25% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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