The Best Chicken Fried Rice Ever!!!! (and the secret to the tender chicken)

Scroll to the bottom of the page to see where I got the recipe and see the video on YouTube.

I made this for 2 and this is what I used:

2 large Chicken breast diced (size is not the secret)
2 cups uncooked rice
1/4 cup soy sauce plus 4 tbs soy sauce
1/2 tsp baking soda
1 tsp corn starch
4 green onions
Diced/sliced carrots (I sliced a hand full of baby carrots, like 4)
3 cloves of garlic diced
diced 1/2 of an onion (I used a sweet onion)
Coconut oil

I used a rice cooker that cooks the rice in 30 minutes.   Get everything ready but don’t start cooking yet, trust me on this everything will go super fast.

It is important to know how long it will take your rice to cook so it will be ready when everything else is finished cooking.  If you are cooking rice the traditional way on the stovetop, just cook it and set it to the side because trust me, this will go fast.

First dice the chicken breast. (Cut lengthwise to make them thinner, then cut into strips, then dice. You want the chicken in bite-sized pieces.)
Place the chicken in a deep bowl. Add the 4 tbs of soy sauce, the baking soda, and corn starch. The baking soda will keep the chicken from drying out when you cook it. (THIS my friends is the secret!!) Next stir everything really good (I used a gloved hand) and set in the refrigerator for about 15 to 20 minutes while you slice and dice.

If you are using a rice cooker, now is the time to start it.

Now Dice the sweet onion, slice the carrots and green onion and mince the garlic. (you can use sweet peas if you want, we don’t eat them in our house so we omitted them.)

Now add 2 tbs coconut oil to a large skillet. (coconut oil can be cooked at high temps, most olive oils cannot so coconut oil is a good choice here and very healthy) Also, this will be the pan you cook EVERYTHING in all together so choose a big one. When the oil is so hot you see white smoke, add the chicken. It will have soaked up all the marinade by now and if not, add the juice too.

When the chicken is done cooking, remove it by placing it in a clean bowl. Add 1 tbs coconut oil to the pan again.  When you see white smoke again add your carrots. (don’t worry, this will be quick and your chicken will still be hot)  Cook the carrots for one minute, add the white parts of the green onion and the sweet onion. Let it cook until the carrots are tender and the onions are transparent then add the garlic and cook for less than a minute.  (cooking the garlic too long on high heat will change the taste of the garlic and it will become bitter so be careful)  now add all veggies to the same bowl as the chicken, just pour it on.

Again add 2 tbs coconut oil to the pan and add your rice. Use the spatula to break the rice up. Add the rest of the soy sauce (1/4 cup) to the rice and quickly mix until all the rice is brown. No white rice left. Then add the chicken and veggies. Let it cook for about 5 minutes to incorporate all the flavors and add all the green onions to the pot and stir until completely mixed. Add a tablespoon of sesame oil, stir and serve.

The green onion you added, in the end, will still be firm and will add a nice spring flavor to the dish.  If you add the sesame oil too soon in the dish I feel that the flavor cooks away, so adding it, in the end, gives a bit more flavor.

ENJOY!!

If you would like to see a version of this recipe on Youtube, Souped Up Recipes was my inspiration.  It is a great video on ‘Chinese Chicken Fried Rice’.  I simply altered the recipe to my tastebuds and you can do the same.

 

Psalm 143:10