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Chicken Fried Rice - MSN
It’s best to reheat chicken fried rice to an internal temperature of at least 165° before eating. If you reheat frozen fried rice, thaw it in the refrigerator overnight.
It's a hearty, fast and comforting one-pan meal everyone will enjoy. Technique tip: Make sure to use wet egg and warm rice; no need to use day-old, cold rice.
Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits.
Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits.
Chef Rachel Yang of Joule and Revel in Seattle prefers lightly chilled medium-grain rice for her fried rice for its lower starch content. “Medium-grain doesn't release too much starch while ...
Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes.
Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits.