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15 Minute Easy Chicken Fried Rice That Will Change Your LIFE!

Byamazingfoodstv


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▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
RICE COOKER:
AIR FRYER:
INSTANT POT:

▶ PANTRY ESSENTIALS (AFFILIATE):
SOY SAUCE:
CHICKEN BOUILLON POWDER:
MIRIN:
OYSTER SAUCE:
SHAOXING COOKING WINE:
DARK SOY SAUCE:
SESAME OIL:
MSG:
FISH SAUCE:
KOREAN CHILI PEPPER FLAKES:
KOREAN KNIFE CUT NOODLES:
KOREAN CHILI PASTE:
KOREAN SOYBEAN PASTE:
KOREAN BEEF STOCK POWDER:
SSAMJANG:
HONDASHI:
SSAMJANG:
BLACK BEAN PASTE:
YEONDU:
SHIN RAMYUN:
GOLD RAMYUN POT:
JOONGMYEON NOODLES:
DANGMYEON(KOREAN GLASS NOODLES):
KIMCHI:
KOREAN PANCAKE MIX:
KOREAN FRIED CHICKEN POWDER MIX:

#aaronandclaire #chickenfriedrice #recipes

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37 Comments

  1. I've been subscribed to y'all over a year and Claire's reactions and your "don't worry about it" is what brings me back EVERY TIME! I appreciate your comment on mirin: I am more likely to try this recipe because I can replace an ingredient that I don't have on hand often with something else.

  3. Yum! Aaron, Thank you for including substitutions or just leaving something out if we don’t have it. Not having everything has kept me from making many things. Substitutions are a MUST sometimes or even deletions. I’m not a cook so it has to be simple. 😁

  7. My mom and I just made some fried rice last night. I can confirm, the rotisserie chicken is a lifesaver if you don't have a ton of time for prep, or just don't like handling raw meat. I'll have to introduce her to how good mirin makes things taste for next time!

  10. Gonna make some today, too. Nasi goreng.
    I am using onion, garlic, chili, ginger and trassi, or belachan (shrimp paste) for the aromatics.
    Leek and bell pepper for the veggies.
    The rice i cook an hour in advance, so it gets the chance to cool down and dry out a little, before i add it.
    I use ketjap manis (sweet, fermented soy sause), salt, white pepper and a few drops of sesame oil to finish it.
    And i didn't forget the scrambled egg.
    The chicken i cook with a marinade of ketjap manis, neutral oil, cumin, ginger, lemongrass white pepper and salt.
    Kind of satè ayam, without the skewer 😉
    I serve it with some peanut sauce, made with finely diced onion, shopped garlic, sambal oelek, coconut milk, peanut butter and a splash of ketjap manis.
    So good 🤤😋😍

  22. Uncle Aaron, you must don an orange polo whenever you cook some fried rice. Trust me, it will taste like MSG !

    Also, Chinese sausage, or one of its Southeast Asian variants, is a great addition to fried rice. I use the Vietnamese variant, lap xuong. Dice it and render the fat over medium heat. Once browned, set it aside and use the rendered fat to cook the veggies and then fry the rice. Trust me, it will also taste like MSG !

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