Chicken fried rice is an iconic dish that combines simplicity and flavor in a quick and nutritious preparation. Its origin dates back to Asian cuisine, especially Chinese, where it became popular as a practical way to use leftover rice along with proteins and vegetables. Over time, this recipe has been adapted and spread to various Latin American countries, where it goes by different names and regional variations.
In countries like Mexico, Peru, and Argentina, chicken fried rice is considered a very common home-cooked meal, although each one has small differences in its ingredients and techniques. In Peru, for example, this dish is a fusion of Chinese and Creole cuisine, known as "Arroz chaufa." While in Mexico it may simply be called fried rice and often includes seasonings typical of the region.
How to Make Chicken Fried Rice II
To begin this recipe, combine the chicken, soy sauce, and 1/2 teaspoon of salt. Let the mixture rest for 15 minutes so the flavors meld well.
Then, heat salad oil in a skillet and cook the long-grain rice over medium heat until golden, stirring frequently to prevent sticking.
Reduce the heat and add the chicken with the soy sauce along with the chicken broth. Simmer covered for 20 to 25 minutes, or until the rice is tender.
Remove the lid during the last few minutes of cooking to allow excess liquid to evaporate.
Incorporate the onion, green pepper, and celery, and continue cooking uncovered over medium heat until the liquid is completely absorbed.
Push the rice mixture to the sides of the skillet to make space in the center and add the eggs.
Cook the eggs until almost set and then mix them with the rice mixture.
Finally, incorporate the lettuce, mix gently, and serve immediately accompanied by soy sauce to taste.
