This Chow Fan is a vibrant and satisfying Chinese fried rice dish that balances tender chicken breast, succulent shrimp, and crisp vegetables. The dish is built on a foundation of cold cooked rice, which prevents clumping and ensures every grain remains distinct and fluffy. Aromatic notes from garlic, ginger, and sherry infuse the rice with deep, savory flavor, while the addition of scrambled eggs adds richness and texture. Ideal for a hearty weeknight dinner or a festive family meal, this recipe brings the authentic taste of a Chinese banquet to your home kitchen. It&# 226;ÂÂs versatile, quick to assemble, and always a crowd-pleaser.
Chow Fan
Description
This Chow Fan is a vibrant and satisfying Chinese fried rice dish that balances tender chicken breast, succulent shrimp, and crisp vegetables. The dish is built on a foundation of cold cooked rice, which prevents clumping and ensures every grain remains distinct and fluffy. Aromatic notes from garlic, ginger, and sherry infuse the rice with deep, savory flavor, while the addition of scrambled eggs adds richness and texture. Ideal for a hearty weeknight dinner or a festive family meal, this recipe brings the authentic taste of a Chinese banquet to your home kitchen. It&# 226;ÂÂs versatile, quick to assemble, and always a crowd-pleaser.Ingredients
Directions
-
Cut the boned chicken breasts into 1/2-inch squares and place them in a bowl.
-
Sprinkle the chicken with half of the garlic salt, half of the sherry, and half of the cornstarch. Toss to coat evenly and set aside.
-
Cut the peeled shrimp into 1-inch pieces and place them in a separate bowl.
-
Season the shrimp with the remaining garlic salt, sherry, and cornstarch. Toss to coat and set aside.
-
Heat 2 tablespoons of oil in a wok or large skillet over high heat.
-
Add the chopped onion and celery, and stir-fry for 2 minutes until slightly softened.
-
Add 1 tablespoon of soy sauce, reduce heat to medium, cover, and steam for 1 minute.
-
Add sliced mushrooms (if using), cover, and steam for another 2 minutes.
-
Remove the vegetable mixture from the wok and transfer it to a large bowl.
-
Add the remaining 1 tablespoon of oil to the wok and reduce heat to low.
-
Add minced ginger and garlic, stirring constantly until fragrant but not browned.
-
Increase heat to high and add the marinated chicken and shrimp.
-
Stir-fry for 2 minutes, or until the shrimp are pink and opaque and the chicken is cooked through.
-
Return the vegetable mixture to the wok along with 4 cups of cold cooked rice and diced ham (if using).
-
Stir-fry everything together until the rice is hot and well-combined.
-
Push the rice mixture to the sides of the wok to create a well in the center.
-
Pour the beaten eggs into the center well and let them set slightly before scrambling them into the rice.
-
Add snow peas and stir-fry for another 2 minutes until tender-crisp.
-
Cover and cook over medium heat for 1-2 minutes to ensure all flavors meld.
-
Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 74.8kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 0.6g3%
- Cholesterol 57.5mg20%
- Sodium 124.8mg6%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 0.4g2%
- Sugars 0.6g
- Protein 7.8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
