What's good everybody .
And welcome back to my channel , smoking and grilling .
And today we're making the chicken fried rice and we're gonna do it with meat A B .
Hey , look super simple .
Nothing to like over talk .
You know .
Uh listen , you just get your rice , you can get your veggies and listen , it's an excellent meal .
You know , for like if you have some leftovers in the inside of your refrigerator , you can just like throw that in .
I just wanted to show you guys just how easy it is .
You know what ?
Bring it to the forefront of our brain , you know what I mean ?
So we can start putting this in a rotation also .
Now with all that being said , let's go ahead and break into these ingredients and let's get it cracked .
OK ?
Look , let's just go ahead and break right into these ingredients .
Look , I'm gonna show it to you like this .
Look , I got two types of soy sauce .
Look , they're the exact same .
But this one right here is the regular and this right here is less , you know , 33% 33% less , you know , sodium .
It's up to you .
So that's what I use right here .
I got myself a quarter cup .
Just wanna show you guys you guys got options for those of you guys that are like looking out , you know , for your sodium , you know , you can use less or regular here .
We got sesame oil , sesame seed oil .
And this right here is your oyster sauce , right ?
We got three eggs and this right here we're gonna use about , I guess about like three tablespoons of butter .
We got one tablespoon of mint garlic and this is a little bit over , you know , a little bit over two cups .
But this right here is like the frozen veggies .
I like to have , you know , the peas , the carrots , the corn , you can use these or if you don't have them frozen , if you got some leftovers , you can use those also .
And this right here , this is just some , uh , boneless skinless chicken thighs .
And what I'm doing right here is I'm just gonna cut these down and I'm gonna trim them up .
Get rid of some of that fat .
You know , once I get them trim and we're gonna cut them , we're gonna fry these and we're gonna get those together .
Now , you're gonna have to get yourself a bowl , right ?
Because look , when you fry them , you wanna put them in here and set them to the side , then here you go .
We got salt and pepper and what you see right .
Now is basically it now just to bring the star into the picture .
Look , this is just some long grain rice and look , I made this yesterday .
Listen , it's best to use rice from the day before .
Put it in the refrigerator and you want it to be cool , right ?
So look , it dries out .
Now the question you guys are gonna ask like , can you put these , you know , can you use like , you know , instant , you can use instant if that's what you wanna do .
But I would just suggest let it dry out a little bit and put it in the refrigerator and get it chilled and then go from there .
Now you guys seen that , let's just go ahead , cut this down , you know , to whatever size bites I would like , then we're gonna fry it and then we're gonna go ahead and put this together .
OK .
Look , these are my boneless skinless stars , right ?
So what I'm gonna do is I'm gonna trim them .
Oh And I don't know if I said this already , but this is just like a pound and a half , you know what I mean ?
So look this right here .
We're gonna get rid of this , you know , any of this little fat , you know , just to trim it up and get it to look good , you know what I mean ?
Uh less , you know , fat that we'll have inside of our uh our dish , you know .
So let me trim these and you can just , I'll show it to you once I'm done and then we'll go from there .
Ok .
So I've already started trimming it .
I just wanna show you how I'm gonna make mine and cut them down to my size bike .
Right .
So we'll just cut them like that .
Now , look , this part right here is entirely up to you .
You can have some big , some small , you know what I mean ?
Or whatever size chicken bite you would like to have .
You do them yourself .
I got them all different sizes , you know .
So there's a nice big piece , you know .
So we take these , then I'll show you here .
Here we go .
Now we got these ready .
Now , let me go ahead and bring my pan up to and we move on .
Ok .
So I'm bringing my pan up to uh go ahead and just put a little bit of this extra virgin olive oil in .
Go ahead .
I'm just gonna dump this in here .
And what we're gonna do is we're just gonna cook down these , you know , these chicken bites .
Now me , I'm gonna add just a little bit of salt , a little bit of pepper .
Then I'm gonna add a little soy sauce in just a minute .
But right now we're just gonna cook them down .
I got it right now , set on medium high and we just gonna get some color and get it and cook .
Then we're gonna go from there .
Ok .
So this is cooking .
It's about halfway done .
I'm gonna go ahead and I'm using regular soy sauce right here .
You know what I mean ?
I'm just gonna Sprinkle a little bit in there and then what we're gonna do is we're just gonna keep continuing to cook it so it can have some of that flavor built inside , you know , cooked inside .
Don't forget I'm using an induction top .
Right .
So the heating element is right here in the middle .
So I don't wanna keep it moving .
I'm just gonna pack it down like this .
Get a nice little circle and we gonna let it cook .
Ok ?
And now they're just done , you know , cooking , turn everything off .
What I did was wash my bowl , just go ahead and line it with some paper towels , you know .
So what I'm gonna do is I'm gonna take it , let it drip and then we're just gonna put it here and then we're gonna set it off to the side .
That's all .
If you guys wanna do steak , you can do it the same way .
If you have some leftover steak , you know what I mean ?
Or you got some shrimp , all that comes into play right here .
So let me get this in here and then we're gonna move over to the next step .
Ok ?
So here we go , you see these , now we're getting ready to go over to the stove and we're getting ready to put all of this together .
Now , I wanna show you the one thing that I didn't show is I had the green onions .
I had these , you know , inside of my refrigerator , but I've already cut them down .
You know what I mean ?
Uh , this is them right there .
I just cut down like five of them .
They're about this size right here .
I cut them all the way down , just all the way down to the , you know where I clean them up , you know , from the roots .
Now we're going over to the stove and this is gonna go very , very fast .
Ok .
So went ahead .
Opened up .
Let's see .
Can you guys see that ?
Went ahead , cracked my eggs .
Let's go and just , you know , lightly scramble .
Ok .
So I just set my heat , my fire so you guys can see it that right there .
It says medium , but that's like an in between medium and high on my stove , right ?
We're putting some heat in here .
I'm gonna go ahead and just take one tablespoon of the butter because what we're gonna do is we're gonna do our egg first .
Then we're gonna keep it from burning , just give it a little bit of oil , just move this around , just get everything nice and hot , nice and greased also .
Now , what I wanna do is I'm gonna go ahead and just add , you know my egg .
Now , what I'm gonna do is I'm gonna let the egg set first , right ?
So we're just gonna let it cook , you know , instead of just like moving around like we do sometimes when we scramble , best to just go ahead and let it set this way .
Once you see it starts to set , then we go ahead and get our wooden spoon and then we start moving it around , but we just gonna let it set like that first .
Now we start to see these bubbles right .
When you start seeing these , you can break that open , you can go ahead and just let some of the rest of the scrambled egg .
Just get down to the bottom .
I just move it like this .
This is like the key some .
Sometimes we make , I see people make uh scrambled eggs .
They don't come out right .
But look , just notice how I didn't even bother them .
I go ahead and let them set first , you know , get a nice base where it's starting to fry .
Let that get a little hard , you know what I mean ?
And then after a while , then you're gonna see that , you'll notice that I'm gonna start breaking it up .
Then we're gonna scramble it .
All right .
So I like this .
Now , I'll just go ahead and start breaking it up just like how you see right here and I'm not gonna cook it all the way down .
So I like it to be just a little salt because listen , we're gonna put it back inside of our uh in our rice , right ?
So once we get it all broken up , move it around a little bit just like you see here .
And that's basically it .
I didn't add no salt , no pepper , no , none of that .
Listen , we just want it like this because we wanna absorb some of that flavor that we put together , right ?
So like this , now we just go ahead and there you go .
We set that off to the side .
We're gonna clean this up , wipe this clean and then we move on .
OK .
Look , took a paper towel , wiped it , right .
I'm gonna go ahead give it a little olive oil .
Now we're gonna go ahead and add two tablespoons of butter here .
I'm starting out on a medium and man , it's hard for me to say it .
I just rather show you guys right now .
That's it right there .
It's almost like a medium high , right ?
So I'm gonna start off , I'm gonna go ahead and just add my veggies , man .
Look , these were frozen .
So what I'm gonna tell you is it's gonna lower the 10 of your wall and let me just address this part too .
You can use whatever you would like to use .
You know , you can put these in .
Uh you don't have to use a wall , but these are like super inexpensive .
I think I only paid like 20 bucks for it .
So I'm turning up the heat just a little bit more getting , working my way up towards , you know , high trying to get everything back up to 10 because again , these were frozen now that I see that those are cooking and getting soft .
Now we're gonna add our garlic .
Here it is right here and we just wanna keep it going .
I mean , we don't want it to burn right , because we got a little heat underneath this wall .
But once you start to smell it and it becomes fragrant , you know , with that garlic that right there , that's that fire folks .
Now , I'm gonna go ahead and take some of that green onion that I , you know , I had , I'm just gonna add a little bit of that to it .
I held some back because I'm gonna try to do it .
You know , I like to do a little garnish .
So we're gonna cook that down .
Now , listen , listen that onion along with that uh with that garlic and these peas right here .
We super simple .
You guys .
So listen , any time you got , like I said earlier , any time you got any leftovers , just make yourself some rice .
Just keep rice on deck .
You know what I mean ?
It's inexpensive , just have it , you know what I mean ?
Uh Have a little foresight so you can make it the day before and go from there .
Now , it smells incredible .
Now , we're gonna go ahead and move on .
We're gonna put our eggs back inside , right ?
So would you dump those back inside it .
Yeah .
Start working these back and forth .
Right .
Let's just absorb some of that flavor .
And don't forget you guys , I didn't do no seasoning or nothing like that .
Right now .
It's taking on that garlic and that onion and these peas , you know , these , these mixed peas right here and that butter .
What about this ?
Don't forget we got that , that protein .
So , now we're gonna go ahead and add the protein to it .
Now we're gonna come with that sesame seed oil , sesame seed .
Here we go .
And I'm using this little spa right here because we want to get it all .
Don't forget you guys .
This stuff goes a long way .
Now , I'm gonna go ahead and start adding some of my rice , put a couple of cups inside , but that's just two cups .
There we go .
Now , starting to steam , you guys are starting to see it come together the way it is right here .
Then I'm gonna make a decision .
Do I wanna add another cup ?
Another half cup , quarter cup , whatever that is .
But we're gonna make it real quick because we gotta put that oyster sauce in here , right ?
I'm looking at it right there .
I'm gonna go ahead and just say we're gonna hit it with about another half a cup .
There we go .
Got you going .
Now that oyster and once I have that in there , then we're gonna finish it off with that .
Uh with that soy , get my soy .
Now we start out with just a little bit .
Now , you guys can taste it once we get everything , you know , stirred up and mixed properly and then after we get it , uh mixed properly , then we're gonna go ahead and taste it .
What I'm gonna do is gonna get me a little fork and we're gonna taste this because right now it smells incredible .
The only thing , you know what I wish I had some small , I did have some large , I mean , rather extra large , you know , shrimp , but that could have been added to this .
You could have did steak , made it a house , special rice , you know what I mean ?
But this right here , let's taste it .
So there you have it .
You guys super easy you're talking about from start to finish , man .
This probably only takes about 20 minutes , you know , just a little bit of prep , probably about 8 to 10 minutes worth of cooking and you're done .
So you guys just see just how easy it is .
And again , listen , this video is really just , you know , getting you guys to think like have other options so you can put some different things in your rotation .
But this right here , I call this my , hey , look , this is my clean up dish right here because whatever I have in the , you know , refrigerator , I usually just throw it inside of the stir fry , mix it all up and it'd be outstanding .
Hey , so with that being said , I'm gonna show you guys the gear .
Let me just see if I can get it to focus up here .
That right there , this is fire .
Look , put it in this little bowl right here .
You put this out in the middle .
They don't last long .
So with that deer already put some right here , I'm trying to hurry up and taste it and let me just be real with y'all .
I'm gonna taste it again .
You know what ?
Let's do it like this .
So we don't spill .
No , you know , here it is , man .
You wanna talk about fire .
This is it right here .
Hey , so listen with all of us at the house doing a lot of cooking .
We got a lot of leftovers , you know what I mean ?
Uh I ain't gonna say we got a lot because sometimes we make that and it be that and we just eat it all up .
But listen , if we got something left over , we just throw it in the stir fry , you know , hit it with that .
So , you know , get it all mixed up and then we go ahead and eat it .
So that in my orange chicken , hey , you got probably won't go back outside and you know what ever go out and get you done ?
Hey , with that being said , listen , if you're new to my channel , let me just say thank you for watching .
This video , don't forget to subscribe and like this video and tell everybody out there , there's a channel out here that's simplifying these recipes and taking a mystery out of cooking .
And so for those of y'all that have been watching me for a minute , you know how I'm about to get out of here folks .
I'm out of here .
Peace .