This recipe for chicken and egg fried rice with a delicious combination of soy sauce, sake, butter, and garlic is a meal that the whole family will enjoy. The best results come from using one-day-old rice, so plan ahead. The preparation time is 35 minutes, and the recipe makes 6 servings.
To make the dish, combine the soy sauce and sake in a small bowl and the butter and garlic in a separate bowl. Heat a large cast-iron skillet until very hot, then add oil and swirl to coat. Add the egg mixture and cook until set, about 1-2 minutes. Transfer the cooked eggs to a cutting board and slice thinly.
Increase the heat to high and add the chicken to the skillet, seasoning with salt. Cook until browned on both sides, about 1 1/2 to 2 minutes. Add the butter mixture and stir to coat. Remove the chicken and add the onion, carrot, scallion, and remaining butter mixture. Cook for 2 minutes until just starting to brown. Add the rice and cook, stirring occasionally and scraping the bottom of the pan, until heated through, about 3 minutes. Add back the chicken and scrambled eggs and remaining soy sauce mixture. Toss to coat and heat through. Stir in the scallions and season with salt and pepper. Serve with additional scallions for garnish.
Overall, this dish is a flavorful and satisfying meal that is perfect for any season.
26.04.2023 @ 20:45
This recipe for chicken and egg fried rice with a delicious combination of soy sauce, sake, butter, and garlic is a meal that the whole family will enjoy. The best results come from using one-day-old rice, so plan ahead. The preparation time is 35 minutes, and the recipe makes 6 servings.
To make the dish, combine the soy sauce and sake in a small bowl and the butter and garlic in a separate bowl. Heat a large cast-iron skillet until very hot, then add oil and swirl to coat. Add the egg mixture and cook until set, about 1-2 minutes. Transfer the cooked eggs to a cutting board and slice thinly.
Increase the heat to high and add the chicken to the skillet, seasoning with salt. Cook until browned on both sides, about 1 1/2 to 2 minutes. Add the butter mixture and stir to coat. Remove the chicken and add the onion, carrot, scallion, and remaining butter mixture. Cook for 2 minutes until just starting to brown. Add the rice and cook, stirring occasionally and scraping the bottom of the pan, until heated through, about 3 minutes. Add back the chicken and scrambled eggs and remaining soy sauce mixture. Toss to coat and heat through. Stir in the scallions and season with salt and pepper. Serve with additional scallions for garnish.
Overall, this dish is a flavorful and satisfying meal that is perfect for any season.