Best 3 Chicken And Mushroom Fried Rice Recipes

Indulge in the tantalizing flavors of Chicken and Mushroom Fried Rice, a culinary delight that harmonizes the savory essence of chicken, the earthy notes of mushrooms, and the fluffy texture of rice. This delectable dish is a symphony of flavors, textures, and aromas, making it a favorite among fried rice enthusiasts.

In this comprehensive guide, we present a collection of Chicken and Mushroom Fried Rice recipes that cater to diverse tastes and preferences. From classic iterations to innovative twists, each recipe promises a unique culinary experience. Dive into the classic Chicken and Mushroom Fried Rice recipe, a timeless dish that showcases the harmonious blend of chicken, mushrooms, eggs, and rice. Explore variations that incorporate aromatic vegetables, zesty sauces, and fragrant herbs to elevate the dish to new heights.

For those seeking a healthier alternative, the Brown Rice Chicken and Mushroom Fried Rice recipe offers a nutritious twist without compromising on flavor. With its nutty flavor and higher fiber content, brown rice adds a wholesome touch to this classic dish.

For a vegetarian delight, the Vegetarian Chicken and Mushroom Fried Rice recipe replaces chicken with tofu, creating a protein-packed and flavorful dish that caters to plant-based preferences. The tofu absorbs the savory flavors of the mushrooms and sauce, making it an excellent meat substitute.

Spice enthusiasts will find solace in the Spicy Chicken and Mushroom Fried Rice recipe. This rendition infuses heat and depth of flavor with the addition of chili peppers, ginger, and garlic, creating a dish that tantalizes the taste buds.

For those seeking a quick and hassle-free meal, the Easy Chicken and Mushroom Fried Rice recipe offers a simplified version of this classic dish. With minimal ingredients and straightforward instructions, this recipe is perfect for busy weeknights or quick lunches.

Embark on a culinary journey with our curated collection of Chicken and Mushroom Fried Rice recipes. Each recipe promises a distinct flavor profile, catering to diverse preferences and dietary needs. Whether you crave classic comfort food or seek innovative味覚趣向, these recipes will guide you in creating a memorable and delightful meal.

Here are our top 3 tried and tested recipes!

CHICKEN FRIED RICE

Chicken Fried Rice image

This classic chicken fried rice recipe is quick to make, no fuss and definitely better than takeout. Learn how to prepare yummy chicken fried rice at home.

Provided by Bill

Categories Rice

Time 35m

Number Of Ingredients 18

Ingredients

8 ounces chicken breast ((about 1 large, diced into ½-inch cubes))
1 teaspoon light soy sauce
1 teaspoon cornstarch
1/2 teaspoon sesame oil
1 teaspoon oil
1 tablespoon hot water
¼ teaspoon sugar
1 tablespoon light soy sauce ((or to taste))
1 teaspoon dark soy sauce
1 teaspoon salt ((or to taste))
1/8 teaspoon white pepper ((or to taste))
5 cups cooked rice
3 tablespoons canola oil ((divided))
2 eggs ((beaten))
1 medium onion ((diced))
1 cup fresh mung bean sprouts
1 scallion ((chopped))
1 tablespoon shaoxing wine

Steps:

Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper in a small bowl. Set aside.
Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok immediately, and set aside.
Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet--which will make frying it difficult.
Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!

Nutrition Facts : Calories 327 kcal, Carbohydrate 41 g, Protein 15 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 79 mg, Sodium 735 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN, MUSHROOMS AND RICE

Chicken, Mushrooms and Rice image

Provided by Food Network Kitchen

Categories main-dish

Yield 4 servings

Number Of Ingredients 9

Ingredients

Unsalted butter, for the casserole dish
1 tablespoon olive oil
1/2 cup finely chopped onions
2 cups sliced mushrooms
4 bone-in, skin-on chicken breasts or thighs (or a combination)
Kosher salt and freshly ground black pepper
1 1/2 cups rice
1 cup white wine
One 10.5-ounce can cream of mushroom soup

Steps:

Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

BAKED RICE WITH CHICKEN AND MUSHROOMS

Baked Rice With Chicken and Mushrooms image

This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley. I switched gears, heading in a French direction. It's a great dish for feeding a crowd and also reheats beautifully, so it's worth making the entire batch. Serve with a crisp green salad, juicy wilted spinach or mustard greens, or all-season frozen peas.

Provided by David Tanis

Categories dinner, lunch, grains and rice, main course

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

Ingredients

2 pounds skinless boneless chicken thighs, cut into 2-inch chunks
Salt and pepper
2 tablespoons olive oil
1 large onion, diced (about 1 1/2 cups)
1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
1 bay leaf
1 cup white wine
2 cups basmati rice, soaked for 20 minutes, rinsed and drained
8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
4 cups hot chicken broth
3 tablespoons unsalted butter
1 cup frozen peas, cooked for 2 minutes in salted water (optional)
2 small garlic cloves, smashed to a paste with a little salt
3 tablespoons roughly chopped parsley

Steps:

Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees.
Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
Add wine and simmer briskly until reduced by half, about 5 minutes.
Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
Fluff rice, then top with sautéed mushrooms and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 28 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 898 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

Use day-old rice: Day-old rice is less sticky and easier to stir-fry.
Cook the chicken and mushrooms separately: This will help to ensure that both ingredients are cooked evenly.
Use a large skillet or wok: This will give you plenty of room to stir-fry the rice and other ingredients.
Add the rice last: This will help to prevent the rice from becoming too mushy.
Season to taste: Add soy sauce, salt, and pepper to taste.
Serve immediately: Chicken and mushroom fried rice is best served hot.

Conclusion:

Chicken and mushroom fried rice is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover chicken and rice. This dish is also versatile and can be easily customized to your liking. For example, you can add other vegetables, such as peas, carrots, or broccoli. You can also add a protein of your choice, such as shrimp, tofu, or beef. No matter how you choose to make it, chicken and mushroom fried rice is a delicious and satisfying meal.