Q1: What is the absolute, number one secret to perfect, non-sticky fried rice?

The traditional secret is to use cold, day-old, cooked rice . When rice cools in the refrigerator, the starches firm up, which makes the grains separate and not sticky. This recipe's brilliant shortcut is to use ready-to-serve rice pouches . The rice in these pouches is already perfectly cooked and has a similar, firm texture to day-old rice, which makes it a fantastic and convenient substitute.

Q2: Can I use freshly cooked rice for fried rice?

It is not recommended . Fresh, hot, and steamy rice has a very high moisture content and soft starches, which will cause it to become very sticky, clumpy, and mushy when you try to stir-fry it.

Q3: What is the best way to reheat leftover fried rice?

The absolute best way to reheat fried rice and bring back some of its original texture is in a hot skillet or a wok with just a tiny drizzle of a neutral oil. Stir-fry it for just a few minutes until it is hot all the way through. You can also reheat it in the microwave.

Q4: What are some other classic ingredients that I can add to my chicken fried rice?

A few classic and delicious additions would be some finely chopped green onions , some diced water chestnuts for a great crunch, some bean sprouts , or a simple sauce made with soy sauce .

Q5: Can I make this recipe gluten-free?

Yes! To make this recipe gluten-free, be sure to use a brand of ready-to-serve rice that is certified gluten-free, and if you are adding a sauce, be sure to use a gluten-free tamari or coconut aminos instead of soy sauce.

The Quickest & Easiest Chicken Fried Rice

The Quickest & Easiest Chicken Fried Rice (15-Minute Recipe!)

An exceptionally quick and easy recipe for chicken fried rice that utilizes several convenient shortcuts. The dish is made in a large skillet and features pre-cooked, ready-to-serve rice which is stir-fried until it begins to brown. The fried rice is combined with shredded rotisserie chicken, cooked frozen mixed vegetables, and scrambled eggs. The entire dish is finished with a flavorful drizzle of sesame oil, making it a perfect weeknight meal.

Author: Grace

Ingredients

1 package (12 ounces) frozen mixed vegetables
2 tablespoons olive oil, divided
2 large eggs, lightly beaten
4 tablespoons sesame oil, divided
3 packages (8.8 ounces each) ready-to-serve garden vegetable rice
1 rotisserie chicken, skin removed, shredded
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Cook the frozen vegetables according to the package directions.
While the vegetables are cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pour in the beaten eggs; cook and stir until the eggs are thickened and no liquid egg remains. Remove the scrambled eggs from the pan.
In the same skillet, heat 2 tablespoons of sesame oil and the remaining 1 tablespoon of olive oil over medium-high heat. Add the rice; cook and stir for 10-12 minutes, until the rice begins to brown.
Stir in the shredded chicken, salt, and pepper.
Add the cooked scrambled eggs and the cooked vegetables to the skillet. Heat everything through, breaking the eggs into small pieces and stirring to combine.
Drizzle with the remaining 2 tablespoons of sesame oil, toss to combine, and serve immediately.

Notes

This recipe is designed for maximum convenience and speed, using shortcuts like pre-cooked rotisserie chicken, ready-to-serve rice, and frozen vegetables.
The entire meal is made in a single skillet (after cooking the vegetables), making for very easy cleanup.
The final drizzle of sesame oil after cooking is a key step that adds a rich, toasted nutty aroma and flavor.

Find it online: https://www.eatswithsoul.com/easiest-chicken-fried-rice/