Chicken Fried Rice Recipe.

Guys , Chris .

Yeah , Caribbean .

I come the wicked chef .

I was just about to put together the chicken fried rice recipe for you guys .

I realized , hey , wait a minute , I didn't do an intro for the recipe .

So today's intro comes from , to you from my office , not my kitchen , but we'll move over to the kitchen in a sec .

Let's see if we can quickly run through the ingredients we'll be using today back here .

One cup of finely diced carrot , half a cup of finely diced celery .

One medium sized onion that I diced up .

We're gonna need some fresh ginger .

I'm gonna grate in about a teaspoon of fresh ginger .

Gotta have a little bit of Caribbean sunshine scotch pot pepper .

I'm gonna use about half of this but no seeds whatsoever .

I want more of the flesh than anything else .

We want that vibe but we don't want the raw a heat , a couple of cloves of garlic .

And this here is totally optional .

I have some shadow be .

I'm just gonna chop this up .

Uh maybe about a tablespoon to two tablespoons .

I'm gonna add it near the end .

Three tablespoons of dark soy sauce , you can adjust this because again , you got to personalize dishes when you're cooking to your own liking .

So if you want your fried rice a bit darker , add some more , you want it lighter in color .

Obviously , you're gonna use less I have here about three quarter teaspoon of Chinese five spice powder .

Uh two or green onions you may call it spring onions that I cut up .

Finally here .

Um Half a cup of green bell pepper .

If you really want to brighten this up , you can mix it up with some red pepper or orange pepper , any sort of nice colors you want .

Because I mean , it's , we're very visual when we eat .

I'm gonna need about a tea teaspoon of sesame oil , anywhere from 2 to 3 tablespoons of vegetable oil .

I'm gonna need some fresh ground black pepper .

I'm guessing maybe about half a teaspoon of that over here for a little bit of crunch .

Something totally optional .

I've got some bean sprouts and it's probably just about a cup or so of that bean sprout .

I'm just gonna finish it up with that .

And back here , the star of the show I've got here about 5 to 6 cups of cooked white rice , nice and greeny .

And here's a tip when cooking this rice and you want it nice and gray .

There are two things you can do if you normally cook your white rice for 12 minutes or so , cook it for uh 10 minutes or nine minutes .

You want to stop cooking just before it starts going fully cooked .

All the way through .

The other thing is rinsing under cool water so it will stop the cooking process .

Then stick it in the fridge .

When the rice goes cold , it'll go nice and greeny .

Mm .

You're gonna get perfect texture for this rice .

And over here I've got £1 of chicken breast .

I'm gonna have to wash my hands now , £1 of chicken breast that I shred it up .

Um and I washed with the juice of a lime or a lemon , whatever .

It's nice and dry enough .

I rinse it off with cool water .

These are the ingredients here we'll be using .

If anything else comes up , I'm gonna say I like playing around with my food .

So who knows ?

I may find another ingredient I may want to add in here .

If anything else comes up , I'll be sure to tell you guys as we go along .

Pretty much .

The very first thing we wanna do is sort of season up the chicken with the five spice powder and hit him with that fresh grown black pepper as well .

Just to give it uh just a little , a little bang .

It's all nice in there .

I'm just gonna quickly stir this up .

Just wanna make sure that five spice powder gets evenly distributed among all these pieces of chicken here and that's it for season .

The chicken I'm gonna say my Caribbean people , you guys probably expected more because we love , we love to use our green seasoning and stuff like that .

But trust me on this , you're gonna get all the flavor and everything else from these simple ingredients .

The wok is nice and hot .

So I'm gonna hit it with two tablespoons .

Now , remember I said we're probably gonna need about three but to start off with , we're gonna hit him with two tablespoons of that vegetable oil and immediately we're gonna hit him with the chicken .

Just wanna make sure the chicken is not clumping together because you need this to cook all the way through basically .

And here's a tip when it comes to shredding or slicing the chicken very thin because as you can see , I cut them very , very thin .

Um I had them in the freezer .

Well , they were in the freezer and um what I did was just before they were fully to , but they were still a bit firm .

Then I use this because so then what happens is with the chicken being firm , it's easier to slice thin .

So I'm just gonna keep stirring it .

So I want that chicken to cook all the way through and you can already get that lovely kick from the all the five spice .

The Chinese five spice that we sort of marinated .

The chicken with the chicken is fully cooked .

Now .

So what I'm gonna do is remove it .

I have a bowl on the side here .

I'm just gonna remove it and set that aside and we're gonna add that back to the pot shortly with the chicken gone from the pot .

I'm just gonna hand them back one tablespoon .

So that brings up the three tablespoons of vegetable oil .

I said we'll be using .

And what I'm gonna do now is toss in the onion .

Give that a quick stir here .

We're building the flavors for this recipe .

Guys .

Gonna use a handle of this .

You get it in there and speaking about flavors , this is when I'm gonna grate in that fresh ginger as well .

It's all about building different layers of flavor in here .

And I'm also gonna Grete in the garlic .

Give that a quick stir and I let that cook for about 3 to 5 minutes .

We just want it to soften up to start cooking all the way through , but still have a little bit of a crunch to give the rice the whole fried rice and a sort of a lovely texture .

Now I'm gonna toss in the chopped up scotch bun pepper .

It's so nice and fine .

I chop them up .

But that's just to give it a little kick .

That little Caribbean sunshine up in this thing here , right ?

Totally optional .

But I mean to say doing a Caribbean style Chinese food here , so you need that little sunshine up in there .

Now , what I'm gonna do is um toss in the soy sauce and you can , when you add your soy sauce , it's totally up to you .

I like adding it .

No , because what I can do is move it all the way around the pot for a walk .

So when I add the rice , it's gonna pick up on everything .

Additionally , I'm gonna hit back the cooked chicken in there and immediately the sesame oil .

I'm just gonna stir that around .

Now let that come back up to temperature that we're cooking fast and furious here .

Now people and here is where I'm gonna start adding my rice to here .

What I forgot to mention to you guys , this recipe calls for no salt because when I cook my rice , I cooked it in boiling salted water .

And the soy sauce that we added has a lot of sodium in there .

So it's gonna balance off this dish nicely .

I'm just gonna break up all my rice in here .

Now , this here is a big walk and this is gonna be food for a hay .

You're feeding a family , this is a feast and a half people and all you do now is mix everything thoroughly cause you wanna pick up all that soy sauce , all those flavors , everything on the bottom of the rock here .

And this is where I said you guys are gonna have to personalize this because it depends on how dark you like your fried rice .

So I'm already looking at this and I can tell immediately that I'll need to add a little bit more soy sauce .

I'm just gonna continue uh mixing this up thoroughly .

I ended up adding another couple of tablespoons of soy sauce to this because I really wanted to get a nice color .

Don't you guys think this is looking real nice ?

Look at that and it's smelling wicked .

We still got three ingredients left .

So in goes the bean sprouts just gonna mix it all the way around here and you wanna give that a quick stir as well .

We wanna make sure gets all over this place .

Get to know his little rice buddies and that bean sprout .

There is just to add a little texture to the whole thing .

You know , race is nice and greeny .

It's hay , it's shape .

Oh yeah , this thing is looking good in goes the green onions .

Now the scallions I remember that optional ingredient I mentioned to you guys , Shadow Benny .

It's also called cilantro in some of the Asian and Latin American stores just gonna give that a quick stir .

Now let it cook for about a minute or two and then we're good to go .

Hey , smelling wicked .

And that's pretty much it guys .

I have to tell you this thing is delicious if you're looking for a vegetarian version of this .

So no chicken , no meat .

No , nothing like that above .

Um You're gonna see me .

I'm gonna put up a little click you something there , click on it and you'll get to that vegetarian version of this fried rice .

This thing here is smelling wicked .

I can't wait to dive in there .

Chris Caribbean pot dot com .

Guys , you gotta give this fried rice recipe a try .

Always a pleasure having you guys in the kitchen here with me and I do hope you made this with some love for your family , friends and hey , maybe you love the ones who knows , get spicy .