Crispy Chicken Fried Rice Recipe

Directions

In a pot over medium heat, combine water, oil, sugar, egg, bread crumbs, salt, chili powder, basil, ground black pepper, onion and chicken. Bring to a boil. Reduce heat to low and simmer 25 minutes.

Stir chicken into the pot. Reduce heat to low and cook 15 minutes, or until no longer pink, stirring once. Remove chicken from pot and set aside to cool.

Mix Italian seasoning, Italian seasoning, chili powder, Worcestershire sauce, soy sauce and Italian seasoning into pot still warm. Place chicken mixture in refrigerator.

Remove chicken from broth and place on greased cookie sheet. Form chicken into 1 inch thick layers and place on top of rice. Cover tightly with plastic wrap and refrigerate approximately one hour.

Preheat oven to 375 degrees F (190 degrees C). Place chicken pieces on cookie sheet. Cover loosely with plastic wrap and refrigerate approximately one hour.

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Heat oil in a medium skillet over medium heat. Fry onion and celery for about 3 minutes, until tender. When onions are tender, brown the celery in skillet over medium heat until the white is evenly golden.

Add chicken and celery mixture and flash fry for about 20 minutes, or until chicken is cooked through.

Stir chicken mixture into celery mixture. Cook 30 minutes, stirring and stirring occasionally, until chicken mixture is heated through and mixture is thickened.

Return celery mixture to skillet over medium heat. Add onion and celery into sauce. Bring to a full boil and lower heat, adding fresh water if necessary. Stir continuously until chicken is cooked through and mixture is thickened.

Stir in rice and stir in chicken. Simmer 5 minutes, stirring occasionally, until rice is coated with chicken liquid.