The Art of Making Chicken Fried Rice

In today's fast-paced world, it's easy to get caught up in the hustle and bustle of daily life and forget about the simple pleasures that bring us joy. One such pleasure is cooking a hearty meal for family and friends. In this article, we'll explore the art of making chicken fried rice, a dish that's sure to become a staple in your household.

To start, preheat your skillet or griddle to medium-high heat. Yes, you read that right - medium-high heat. We're talking about the Blackstone grill, which is perfect for searing meat and cooking veggies quickly. While that's heating up, let's talk about the importance of using a good quality grease. You see, we don't want our chicken to be dry and tough, so we need a little bit of love in the form of baking grease. Don't worry, it won't break the bank.

Now that our skillet is hot, let's add some oil to prevent sticking. Next, we'll add our diced chicken and cook until it starts to brown. Don't overcook it, folks! We want those juicy meaty bits to stay nice and tender. Once it's cooked to your liking, remove the chicken from the skillet and set it aside for now.

While the chicken is cooking, let's talk about the importance of using fresh ingredients. You see, when we add onions to the skillet, they'll caramelize quickly and bring out that sweet, sweet flavor that everyone loves. So don't be afraid to get a little creative with your ingredient choices - after all, this dish can be made in just about any configuration.

Now it's time to add our carrots to the mix. And by "add them," I mean we'll simply toss them into the skillet and let them cook until they're tender-crisp. Yes, that's a real word, folks! We want those carrots to retain their crunch and color, not turn into mush.

Next up, we have our eggs. Ah, yes - the stars of the show! When we crack open that egg into a bowl and whisk it together with some rice, you'll know exactly what I mean by " magic happens." It's like a party in your mouth!

Speaking of which, let's talk about the sauce. Now, this is where things get really interesting. With just a few ingredients - soy sauce, oyster sauce, sugar, and a pinch of salt - we can create a flavor profile that'll make you wonder how you ever lived without it.

Now that our rice has cooked to perfection, let's mix in those eggs and veggies. The key here is to get everything nice and combined, so don't be afraid to stir like your life depends on it! And remember, when we add the final touches - a sprinkle of green onions and a dash of that amazing sauce - you'll know exactly why this dish is a staple.

One thing I want to take a moment to discuss is the importance of using separate skillets for each component. Yes, folks, making chicken fried rice can be done in just about any configuration. However, if you're feeling overwhelmed or short on time, don't worry - simply cook your ingredients separately and then combine them at the end.

As I mentioned earlier, Blackstone didn't sponsor this video, but they were kind enough to send me one of these beautiful griddles as a gift. And let me tell you, folks, it's changed the game for me. Whether I'm cooking up chicken fried rice or searing steaks, this grill delivers.

Before we wrap things up, I want to take a moment to express my gratitude to all our servicemen and women out there who've kept the flag flying over camp. We can't thank you enough for your service and sacrifice.

And finally, if you're feeling inspired to get creative in the kitchen, don't be afraid to experiment! With this simple recipe as your starting point, the possibilities are endless. So go ahead, add some flair - maybe a dash of cumin or chili flakes? Whatever it is, I'm sure it'll be delicious.

In conclusion, making chicken fried rice isn't rocket science, but it does require a few key ingredients and a healthy dose of love. With this recipe as your guide, you'll be whipping up tasty meals in no time. And remember - the most important ingredient of all? A dash of fun!

"WEBVTTKind: captionsLanguage: enyou know I thinking about doing an intro but I'm not I mean ain't no way I could sell you on something to try to tell you what this recipe is or what it even describes but I'll tell you one thing this chicken fried rice sells itself hey thank y'all for stopping by and look where we're at out here in New Mexico on our property now y'all have seen us cook with the wagon out here but this is sort of our starting of a new outdoor cooking area you remember we used to have one under the barn there in Oklahoma but hey I really like this out here it's pretty close to the kitchen if I need to go get a drink or something like that but today we're talking about chicken fried rice and hey I'm going to tell you y'all have been telling me for a long time a lot of the viewers hey Kent you need to get a Blackstone well I want to thank the folks at Blackstone for sending me that right there because I want to tell you that thing will cook the best bacon I ever had in my life but we're going to see how it fares today with some chicken fried rice the biggest thing that I got to tell you in this recipe before it ever starts is all the preper work needs to be done because when this goes to happening it's faster than a longtail cat in a room full of rocking chairs I mean it's here it's there it's everywhere but the number one thing when you're cooking a a fried rice or even this chicken fried rice you got to have a hot well seasoned surface so let me light this right quick we got to turn propane on it'll help if you ain't got a Blackstone griddle you ain't got a walk but you got a big old cast iron skillet that' probably be what I recommended next look here green onion we got a white onion we got garlic cloves one piece of rabbit food named carrot and frozen corn now traditionally if you went to a Chinese restaurant or something like that and they had fried rice it have green peas in it how many times have I told all of y'all I don't like green peas and I love the sweetness that the corn is going to bring out with it so y'all bear with me a minute the knife is sharp and we're going to get all these veggies ready to go can't you got any crazy knife skills don't cut your fingers can you give me a Habachi experience just a minute yeah you've seen it there live and in color you seen me take that garlic and just mince it right up there with them onion cuz they're going to cook at the same time too but a thing that I think that really brings this meal totally together together uh really is two things I'm going to give you one of them right now one of them is the sauce Uncle Roger I know you're listening to me out there brother this is as about authentic as we can get now hey what Inspire did Uncle Roger you inspire this recipe or what well I mean I when me and you go a lot of times I love fried rice and you do make some really good fried rice but Uncle Roger sort of brought out some flavors to me that I thought might not exist you know because I probably wouldn't have had all of this and uh you know we're talking about mirring first some people say Japanese cooking wine works with this Japanese cooking vinegar but I'm going to put some on my finger I'm interested is it like a WI a vinegar a little sweet maybe just a tad bit of vinegar but sort of an oil base to it too we're going to add some in there which I'm thinking is about that much right there and next is we have kikoman as Uncle Roger likes to say it Kiko man make it sound like superhero K man K man he fight against food with no flavor we're going to add that in there as well oyster sauce and this stuff really brings out a great dab of flavor it does we're going to use about that much right there when me and Uncle Roger did his Fried Rice video we use bird eyye chili I couldn't find none of them but I needed it to have some heat some kick something to go with it and I really love the flavor that this brings about right here ground chili paste now now this stuff got a little heat in it so I'm not going to I'm going to be pretty scientific today and just add one oo that's a and a half if you want to use like a scotch bonnet pepper and dice that up really good ghost pepper whatever you want to use something that ties it all together really well is sesame oil to me now sesame oil can be a little overpowering at times so I'm just going to probably use about that much right there how many of y'all got one of these in your pocket oh it's a little beady one it's what you call a sauce whisk now we're going to get this all mixed up really well how many times have you made this already well we did once for a practice round and then we made it again to go to a church potlucks uh lunch today and now we're doing it again for a video so this is three times I've got pretty good practice in now right before you think you got everything in there you need Uncle Roger told me this if you're going to put pepper in it it has to be ground white pepper we going to give it a shake or two give it one more stir well we have got that mixed up well we do we're going to set this aside it's time to go ahead and get these eggs too in this assembly line so let me see what I can find here I need a little cream three cackleberries cream really makes eggs fluffy three cackleberries is that all right with you Mage I think it's four huh it's four four well we got to find one more egg and our live studio audience here is looking pretty tired uh I don't know what went all and all today Lou your your face looks nasty girl let me go over here and see if that old hen come by she usually comes by here once a day and see yes she did she left me one more that is a good chicken it is get that cracked in there a little bit of cream which is about a tablespoon which is about that much we're going to go to mixing when I get these whipped up we'll break out that chicken well we is gloved up and ready to go now most chicken fried rice that I ever eat I think anywhere in a restaurant or anywhere else was chicken breast now to me there's so much more flavor you're going to get out of a chicken thigh and you can buy these boneless you can see how they are you can buy them and take are they cheaper too yeah they're a little cheaper or you can debone them yourself but anytime that there's some excess fat hey I don't think there's no bears in Camp or nothing I like to trim some of it off and don't think this will go to waste our culinary team will actually be thrilled by this you're just going to remove any big fat chunks that you see where this is unfolded and there is a joint right here see this little joint that's a map we're going to go ahead and cut it right there same way here see this one it's where two muscles connect so put him there all right now if this was a piece of steak or something that I was going to cook I want you to look here see the Grain in this chicken how would we cut that if it was a piece of brisket or a piece of beef we would cut it against the grain then we're going to go back and cut it one more time about like so this is what we're going to end up with Cooks quick it is the right bite size before we get busier and that we know what we're talking about here I mean things is going to happen fast I think we better show youall what we got done now I went ahead and built this out of 2x4 and 2 by two and then I come back and roughed it back out with some fur and then made me some drawers here two doors I ain't got Plum finished yet got to close that end in we put TRS right here on top of it so remember that none of the barn was covered it didn't get no moisture but uh this will be taken care of but I need to know what y'all think should I stain this should I paint it should I just Thompson's water seat it and leave it the color it is uh I need y'all's input you know what we need to add to it we're probably going to put a flag that's going to be mounted right up here uh what y'all would like to see you know we got a wood pile over there the smoker here we we'll have room for some more Skillets but we're open for any suggestions and we sort of need your help so leave a comment down there let me know what you think what you think we ought to do before we start cooking let me get something out of here that's very important that is some white rice now you need to cook this rice the night before or the morning before you're going to have supper I like to let it chw chill I like to let this rice chill at least 12 hours but get you some white rice just cook it by the directions of the package and then let it cool slip it in ice box you're in good shape why do you have to chill it well if you're cooking rice that's already warm that you just brought off the fire and you a lot of times that rice is going to end up just getting rubbery and sometimes you might even burn some of that Rice we're probably I'd say pretty close to medium medium and a medium you got to have some bakon grease uh me and Uncle Roger we did his video we did pork fat but this you can get it off Amazon you can get a grocery store hey I do love me some bacon grease so I'm just going to take some and just put right here don't run off don't don't run off bacon grease I got to have you sort of in one place here get him sort of everybody greased up here a little on the cooler end of it down here we're going to dump the onions and the garlic right out there we're just going to leave them alone here for a minute in goes this chicken let's get it sort of Cho po up and spread out as it begins to get hot and soak up some of that bakon crease it will spread out a little more for you at this time it'd be a really good time for you to come back over here and flip these onions about just a little we want to toast these up really good these onions get them caramelized next in line who wants to be in the playing field carrots stum them right here probably pretty close to The Hot Zone let them cook a minute see if we can move this chicken around and get it scattered out we're going to season with something that's new and that y'all been resing about for a long time and that is our original but low sodium 40% less same great flavor just less salt so we're going to give it a good shaking right here I'm going to give them carrots just a little them onions just a tad it's time to get things to happen in here so it don't take long I promise you this chicken you want to see it to where it begins to Brown just the T we don't want to overcook this chicken because we don't want it to get tough and chewy they could use a little baking grease love so we're going to lay that right there on them but you can see that chicken Cooks pretty fast on here give them currs a little going over spread them out we want them to get done at this time the onions are going to come back over here and join the party this is really a pretty easy meal to make and you get the family involved you can make a bunch of this you can feed a lot of people uh you can let it cool Plum off you can freeze it reheat it you can change Meats up used steak I'd say that chicken was pretty close let's get them carrots over here in the mix everything is getting pretty close to done right here so we going to move this over here in the middle of the clay and field we're going to make us a bowl because remember this ain't a walk this is a flat griddle the Blackstone makes and the grease drains off add a little more bacon grease right here to the mix give it a little stirring around here come the eggs that's why we made the bowl so they couldn't leave pour them in there give them a good stirring around when you see them begin to cook a little grab that rice let's get it in there now everything is in the playing field it is me get rid of that things is happening quick I need you to get that egg and that Rice all mixed up really well together and you want to break them clumps up on that Rice we want to make sure that them eggs is cooked throughout but we want to make sure too that there's none of these lumps left in this rice and remember that Rice was cold so it's got to heat keep mixing keep stirring turning over spreading out time to add the corn was about 5 minutes ago we're going move this down here to the cool side this should have went in right after the carrots it's just got to cook and warm through then we'll mix it up here together we sure ain't hurting nothing because we'll keep this moving on this end everything will be just right everything is warmed through now here come the green onion just dump them right there on top make sure you get everybody we're going to give them a mixing then we're going to add that sauce to it and make sure that it is incorporated throughout and then we're going to Plate it UNC Roger I'm holling at you brother I want you to tell me what you think of my chicken fried rice cuz I think you would be impressed I'm going to go ahead and feed these subjects here that I have have had helping me today Magi Lou duer there we go everybody got some now say you're doing this at the house and you ain't got one of them that big it's them things is so nice if if Christmas is coming up if I y'all I I try to sneak one in as a present cuz they are sure handy to cook with but you can do this in separate Skillets just remember that you're going to have to combine at the end take some of all of it put it back in there make your little batches one at a time if you have to cuz you can make this dish I'm going to see what's happening shann it smells amazing mm that sauce feel like Kung Fu Fighting but was fat just as Lightning ha H the flavors that you get there the sauce jumps out at you right at the first I like that little bite of heat that it's got in with it you know before we go any further I think I ought to tell you Blackstone didn't sponsor this video they didn't they were good enough and gracious enough to send me this as a gift and told me to try it out they didn't expect nothing from me they just wanted me to use it and get some good out of it be sure and let me know what y'all think we ought to do to this out here in New Mexico and uh I want to thank all of you for always tuning in for being part of men Shan's family and all the pups it is a great thing it is but it is with pride privilege and honor that I TI my hat to all our servicemen and women and all the veterans that have kept that old flag of flying over camp we commend you all we do rest of you get on up in here I'm going to give you a sumu wrestler hug that mean it's a great old big I love you each and everyone God bless you and I'll see you down the chicken fried rice Trail do you have flamethrower F oh nice f look at thisyou know I thinking about doing an intro but I'm not I mean ain't no way I could sell you on something to try to tell you what this recipe is or what it even describes but I'll tell you one thing this chicken fried rice sells itself hey thank y'all for stopping by and look where we're at out here in New Mexico on our property now y'all have seen us cook with the wagon out here but this is sort of our starting of a new outdoor cooking area you remember we used to have one under the barn there in Oklahoma but hey I really like this out here it's pretty close to the kitchen if I need to go get a drink or something like that but today we're talking about chicken fried rice and hey I'm going to tell you y'all have been telling me for a long time a lot of the viewers hey Kent you need to get a Blackstone well I want to thank the folks at Blackstone for sending me that right there because I want to tell you that thing will cook the best bacon I ever had in my life but we're going to see how it fares today with some chicken fried rice the biggest thing that I got to tell you in this recipe before it ever starts is all the preper work needs to be done because when this goes to happening it's faster than a longtail cat in a room full of rocking chairs I mean it's here it's there it's everywhere but the number one thing when you're cooking a a fried rice or even this chicken fried rice you got to have a hot well seasoned surface so let me light this right quick we got to turn propane on it'll help if you ain't got a Blackstone griddle you ain't got a walk but you got a big old cast iron skillet that' probably be what I recommended next look here green onion we got a white onion we got garlic cloves one piece of rabbit food named carrot and frozen corn now traditionally if you went to a Chinese restaurant or something like that and they had fried rice it have green peas in it how many times have I told all of y'all I don't like green peas and I love the sweetness that the corn is going to bring out with it so y'all bear with me a minute the knife is sharp and we're going to get all these veggies ready to go can't you got any crazy knife skills don't cut your fingers can you give me a Habachi experience just a minute yeah you've seen it there live and in color you seen me take that garlic and just mince it right up there with them onion cuz they're going to cook at the same time too but a thing that I think that really brings this meal totally together together uh really is two things I'm going to give you one of them right now one of them is the sauce Uncle Roger I know you're listening to me out there brother this is as about authentic as we can get now hey what Inspire did Uncle Roger you inspire this recipe or what well I mean I when me and you go a lot of times I love fried rice and you do make some really good fried rice but Uncle Roger sort of brought out some flavors to me that I thought might not exist you know because I probably wouldn't have had all of this and uh you know we're talking about mirring first some people say Japanese cooking wine works with this Japanese cooking vinegar but I'm going to put some on my finger I'm interested is it like a WI a vinegar a little sweet maybe just a tad bit of vinegar but sort of an oil base to it too we're going to add some in there which I'm thinking is about that much right there and next is we have kikoman as Uncle Roger likes to say it Kiko man make it sound like superhero K man K man he fight against food with no flavor we're going to add that in there as well oyster sauce and this stuff really brings out a great dab of flavor it does we're going to use about that much right there when me and Uncle Roger did his Fried Rice video we use bird eyye chili I couldn't find none of them but I needed it to have some heat some kick something to go with it and I really love the flavor that this brings about right here ground chili paste now now this stuff got a little heat in it so I'm not going to I'm going to be pretty scientific today and just add one oo that's a and a half if you want to use like a scotch bonnet pepper and dice that up really good ghost pepper whatever you want to use something that ties it all together really well is sesame oil to me now sesame oil can be a little overpowering at times so I'm just going to probably use about that much right there how many of y'all got one of these in your pocket oh it's a little beady one it's what you call a sauce whisk now we're going to get this all mixed up really well how many times have you made this already well we did once for a practice round and then we made it again to go to a church potlucks uh lunch today and now we're doing it again for a video so this is three times I've got pretty good practice in now right before you think you got everything in there you need Uncle Roger told me this if you're going to put pepper in it it has to be ground white pepper we going to give it a shake or two give it one more stir well we have got that mixed up well we do we're going to set this aside it's time to go ahead and get these eggs too in this assembly line so let me see what I can find here I need a little cream three cackleberries cream really makes eggs fluffy three cackleberries is that all right with you Mage I think it's four huh it's four four well we got to find one more egg and our live studio audience here is looking pretty tired uh I don't know what went all and all today Lou your your face looks nasty girl let me go over here and see if that old hen come by she usually comes by here once a day and see yes she did she left me one more that is a good chicken it is get that cracked in there a little bit of cream which is about a tablespoon which is about that much we're going to go to mixing when I get these whipped up we'll break out that chicken well we is gloved up and ready to go now most chicken fried rice that I ever eat I think anywhere in a restaurant or anywhere else was chicken breast now to me there's so much more flavor you're going to get out of a chicken thigh and you can buy these boneless you can see how they are you can buy them and take are they cheaper too yeah they're a little cheaper or you can debone them yourself but anytime that there's some excess fat hey I don't think there's no bears in Camp or nothing I like to trim some of it off and don't think this will go to waste our culinary team will actually be thrilled by this you're just going to remove any big fat chunks that you see where this is unfolded and there is a joint right here see this little joint that's a map we're going to go ahead and cut it right there same way here see this one it's where two muscles connect so put him there all right now if this was a piece of steak or something that I was going to cook I want you to look here see the Grain in this chicken how would we cut that if it was a piece of brisket or a piece of beef we would cut it against the grain then we're going to go back and cut it one more time about like so this is what we're going to end up with Cooks quick it is the right bite size before we get busier and that we know what we're talking about here I mean things is going to happen fast I think we better show youall what we got done now I went ahead and built this out of 2x4 and 2 by two and then I come back and roughed it back out with some fur and then made me some drawers here two doors I ain't got Plum finished yet got to close that end in we put TRS right here on top of it so remember that none of the barn was covered it didn't get no moisture but uh this will be taken care of but I need to know what y'all think should I stain this should I paint it should I just Thompson's water seat it and leave it the color it is uh I need y'all's input you know what we need to add to it we're probably going to put a flag that's going to be mounted right up here uh what y'all would like to see you know we got a wood pile over there the smoker here we we'll have room for some more Skillets but we're open for any suggestions and we sort of need your help so leave a comment down there let me know what you think what you think we ought to do before we start cooking let me get something out of here that's very important that is some white rice now you need to cook this rice the night before or the morning before you're going to have supper I like to let it chw chill I like to let this rice chill at least 12 hours but get you some white rice just cook it by the directions of the package and then let it cool slip it in ice box you're in good shape why do you have to chill it well if you're cooking rice that's already warm that you just brought off the fire and you a lot of times that rice is going to end up just getting rubbery and sometimes you might even burn some of that Rice we're probably I'd say pretty close to medium medium and a medium you got to have some bakon grease uh me and Uncle Roger we did his video we did pork fat but this you can get it off Amazon you can get a grocery store hey I do love me some bacon grease so I'm just going to take some and just put right here don't run off don't don't run off bacon grease I got to have you sort of in one place here get him sort of everybody greased up here a little on the cooler end of it down here we're going to dump the onions and the garlic right out there we're just going to leave them alone here for a minute in goes this chicken let's get it sort of Cho po up and spread out as it begins to get hot and soak up some of that bakon crease it will spread out a little more for you at this time it'd be a really good time for you to come back over here and flip these onions about just a little we want to toast these up really good these onions get them caramelized next in line who wants to be in the playing field carrots stum them right here probably pretty close to The Hot Zone let them cook a minute see if we can move this chicken around and get it scattered out we're going to season with something that's new and that y'all been resing about for a long time and that is our original but low sodium 40% less same great flavor just less salt so we're going to give it a good shaking right here I'm going to give them carrots just a little them onions just a tad it's time to get things to happen in here so it don't take long I promise you this chicken you want to see it to where it begins to Brown just the T we don't want to overcook this chicken because we don't want it to get tough and chewy they could use a little baking grease love so we're going to lay that right there on them but you can see that chicken Cooks pretty fast on here give them currs a little going over spread them out we want them to get done at this time the onions are going to come back over here and join the party this is really a pretty easy meal to make and you get the family involved you can make a bunch of this you can feed a lot of people uh you can let it cool Plum off you can freeze it reheat it you can change Meats up used steak I'd say that chicken was pretty close let's get them carrots over here in the mix everything is getting pretty close to done right here so we going to move this over here in the middle of the clay and field we're going to make us a bowl because remember this ain't a walk this is a flat griddle the Blackstone makes and the grease drains off add a little more bacon grease right here to the mix give it a little stirring around here come the eggs that's why we made the bowl so they couldn't leave pour them in there give them a good stirring around when you see them begin to cook a little grab that rice let's get it in there now everything is in the playing field it is me get rid of that things is happening quick I need you to get that egg and that Rice all mixed up really well together and you want to break them clumps up on that Rice we want to make sure that them eggs is cooked throughout but we want to make sure too that there's none of these lumps left in this rice and remember that Rice was cold so it's got to heat keep mixing keep stirring turning over spreading out time to add the corn was about 5 minutes ago we're going move this down here to the cool side this should have went in right after the carrots it's just got to cook and warm through then we'll mix it up here together we sure ain't hurting nothing because we'll keep this moving on this end everything will be just right everything is warmed through now here come the green onion just dump them right there on top make sure you get everybody we're going to give them a mixing then we're going to add that sauce to it and make sure that it is incorporated throughout and then we're going to Plate it UNC Roger I'm holling at you brother I want you to tell me what you think of my chicken fried rice cuz I think you would be impressed I'm going to go ahead and feed these subjects here that I have have had helping me today Magi Lou duer there we go everybody got some now say you're doing this at the house and you ain't got one of them that big it's them things is so nice if if Christmas is coming up if I y'all I I try to sneak one in as a present cuz they are sure handy to cook with but you can do this in separate Skillets just remember that you're going to have to combine at the end take some of all of it put it back in there make your little batches one at a time if you have to cuz you can make this dish I'm going to see what's happening shann it smells amazing mm that sauce feel like Kung Fu Fighting but was fat just as Lightning ha H the flavors that you get there the sauce jumps out at you right at the first I like that little bite of heat that it's got in with it you know before we go any further I think I ought to tell you Blackstone didn't sponsor this video they didn't they were good enough and gracious enough to send me this as a gift and told me to try it out they didn't expect nothing from me they just wanted me to use it and get some good out of it be sure and let me know what y'all think we ought to do to this out here in New Mexico and uh I want to thank all of you for always tuning in for being part of men Shan's family and all the pups it is a great thing it is but it is with pride privilege and honor that I TI my hat to all our servicemen and women and all the veterans that have kept that old flag of flying over camp we commend you all we do rest of you get on up in here I'm going to give you a sumu wrestler hug that mean it's a great old big I love you each and everyone God bless you and I'll see you down the chicken fried rice Trail do you have flamethrower F oh nice f look at this\n"