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Chicken Fried Rice | 30 Minute Meal to Feed Your Crew!
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Jan 22, 2025
Printable recipe below! Easy weeknight meal idea to feed the family - chicken fried rice! Used in this video: Low Sodium Original Seasoning https://www.kentrollins.com/shop Blackstone griddle https://blackstoneproducts.com/products/36-patio-griddle-w-air-fryer Mesquite wood spatula https://www.kentrollins.com/shop Cowboy apron https://www.kentrollins.com/shop Mesquite wood whisk https://www.kentrollins.com/shop Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ====================== Printable Recipe: https://kentrollins.com/chicken-fried-rice/ ======================
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0:00
you know I thinking about doing an intro
0:02
but I'm not I mean ain't no way I could
0:04
sell you on something to try to tell you
0:05
what this recipe is or what it even
0:07
describes but I'll tell you one thing
0:08
this chicken fried rice sells
0:10
[Music]
0:19
itself hey thank y'all for stopping by
0:22
and look where we're at out here in New
0:24
Mexico on our property now y'all have
0:26
seen us cook with the wagon out here but
0:28
this is sort of our starting of a new
0:31
outdoor cooking area you remember we
0:32
used to have one under the barn there in
0:34
Oklahoma but hey I really like this out
0:37
here it's pretty close to the kitchen if
0:39
I need to go get a drink or something
0:40
like that but today we're talking about
0:42
chicken fried
0:44
rice and hey I'm going to tell you y'all
0:47
have been telling me for a long time a
0:48
lot of the viewers hey Kent you need to
0:51
get a
0:56
Blackstone well I want to thank the
0:57
folks at Blackstone for sending me that
0:59
right there because I want to tell you
1:01
that thing will cook the best bacon I
1:03
ever had in my life but we're going to
1:05
see how it fares today with some chicken
1:08
fried
1:09
rice the biggest thing that I got to
1:11
tell you in this recipe before it ever
1:13
starts is all the preper work needs to
1:15
be done because when this goes to
1:17
happening it's faster than a longtail
1:19
cat in a room full of rocking chairs I
1:21
mean it's here it's there it's
1:22
everywhere but the number one thing when
1:24
you're cooking a a fried rice or even
1:26
this chicken fried rice you got to have
1:28
a hot well seasoned surface so let me
1:31
light this right
1:34
quick we got to turn propane on it'll
1:36
help if you ain't got a Blackstone
1:39
griddle you ain't got a walk but you got
1:41
a big old cast iron skillet that'
1:43
probably be what I recommended next look
1:45
here green onion we got a white onion we
1:50
got garlic cloves one piece of rabbit
1:54
food named
1:55
carrot and frozen corn now traditionally
1:58
if you went to a Chinese restaurant or
2:00
something like that and they had fried
2:02
rice it have green peas in it how many
2:05
times have I told all of y'all I don't
2:07
like green peas and I love the sweetness
2:10
that the corn is going to bring out with
2:11
it so y'all bear with me a minute the
2:13
knife is sharp and we're going to get
2:14
all these veggies ready to
2:16
[Music]
2:22
go can't you got any crazy knife skills
2:26
don't cut your
2:27
fingers can you give me a Habachi
2:30
experience just a
2:32
minute yeah you've seen it there live
2:35
and in
2:36
[Music]
2:50
color you seen me take that garlic and
2:53
just mince it right up there with them
2:54
onion cuz they're going to cook at the
2:55
same time too but a thing that I think
2:57
that really brings this meal totally
2:59
together together uh really is two
3:01
things I'm going to give you one of them
3:02
right now one of them is the sauce Uncle
3:05
Roger I know you're listening to me out
3:07
there brother this is as about authentic
3:11
as we can get now hey what Inspire did
3:14
Uncle Roger you inspire this recipe or
3:18
what well I mean I when me and you go a
3:20
lot of times I love fried rice and you
3:22
do make some really good fried rice but
3:25
Uncle Roger sort of brought out some
3:27
flavors to me that I thought might not
3:29
exist you know because I probably
3:30
wouldn't have had all of this and uh you
3:33
know we're talking about mirring first
3:35
some people say Japanese cooking wine
3:36
works with this Japanese cooking vinegar
3:38
but I'm going to put some on my finger
3:40
I'm
3:41
interested is it like a WI a vinegar a
3:44
little sweet maybe just a tad bit of
3:46
vinegar but sort of an oil base to it
3:49
too we're going to add some in there
3:50
which I'm thinking is about that much
3:53
right there and next is we have kikoman
3:57
as Uncle Roger likes to say it Kiko man
3:59
make it sound like superhero K man K man
4:02
he fight against food with no flavor
4:05
we're going to add that in there as well
4:07
oyster sauce and this stuff really
4:10
brings out a great dab of flavor it does
4:12
we're going to use about that much right
4:14
there when me and Uncle Roger did his
4:16
Fried Rice video we use bird eyye chili
4:19
I couldn't find none of them but I
4:21
needed it to have some heat some kick
4:23
something to go with it and I really
4:25
love the flavor that this brings about
4:27
right here ground chili paste now now
4:30
this stuff got a little heat in it so
4:32
I'm not going to I'm going to be pretty
4:34
scientific today and just add one oo
4:37
that's a and a half if you want to use
4:39
like a scotch bonnet pepper and dice
4:41
that up really good ghost pepper
4:42
whatever you want to use something that
4:44
ties it all together really well is
4:46
sesame oil to me now sesame oil can be a
4:49
little overpowering at times so I'm just
4:52
going to probably use about that much
4:55
right there how many of y'all got one of
4:57
these in your
4:58
pocket oh it's a little beady one it's
5:00
what you call a sauce whisk now we're
5:03
going to get this all mixed up really
5:05
well how many times have you made this
5:07
already well we did once for a practice
5:09
round and then we made it again to go to
5:11
a church potlucks uh lunch today and now
5:14
we're doing it again for a video so this
5:16
is three times I've got pretty good
5:18
practice in now right before you think
5:21
you got everything in there you need
5:23
Uncle Roger told me this if you're going
5:26
to put pepper in it it has to be ground
5:27
white pepper we going to give it a shake
5:29
or two give it one more
5:31
stir well we have got that mixed up well
5:34
we do we're going to set this aside it's
5:36
time to go ahead and get these eggs too
5:38
in this assembly line so let me see what
5:40
I can find here I need a little
5:44
cream three cackleberries cream really
5:48
makes eggs fluffy three cackleberries is
5:52
that all right with you Mage I think
5:53
it's four huh it's four four well we got
5:57
to find one more egg and our live studio
6:00
audience here is looking pretty tired uh
6:03
I don't know what went all and all today
6:05
Lou your your face looks nasty girl let
6:07
me go over here and see if that old hen
6:09
come by she usually comes by here once a
6:11
day and
6:13
see yes she did she left me one more
6:15
that is a good chicken it is get that
6:18
cracked in there a little bit of cream
6:20
which is about a tablespoon which is
6:22
about that much we're going to go to
6:25
mixing when I get these whipped up we'll
6:28
break out that chicken
6:31
well we is gloved up and ready to go now
6:33
most chicken fried rice that I ever eat
6:35
I think anywhere in a restaurant or
6:36
anywhere else was chicken breast now to
6:40
me there's so much more flavor you're
6:42
going to get out of a chicken thigh and
6:43
you can buy these boneless you can see
6:45
how they are you can buy them and take
6:46
are they cheaper too yeah they're a
6:48
little cheaper or you can debone them
6:50
yourself but
6:51
anytime that there's some excess
6:55
fat hey I don't think there's no bears
6:58
in Camp or nothing I like to trim some
7:00
of it
7:01
off and don't think this will go to
7:04
waste our culinary team will actually be
7:08
thrilled by this you're just going to
7:10
remove any big fat chunks that you see
7:14
where this is unfolded and there is a
7:17
joint right here see this little joint
7:20
that's a map we're going to go ahead and
7:22
cut it right there same way here see
7:24
this one it's where two muscles connect
7:27
so put him there all right now if this
7:30
was a piece of steak or something that I
7:32
was going to cook I want you to look
7:34
here see the Grain in this chicken how
7:38
would we cut that if it was a piece of
7:39
brisket or a piece of beef we would cut
7:42
it against the
7:44
grain then we're going to go back and
7:46
cut it one more time about like so this
7:49
is what we're going to end up with Cooks
7:50
quick it is the right bite size
7:53
[Music]
8:01
before we get busier and that we know
8:03
what we're talking about here I mean
8:04
things is going to happen fast I think
8:05
we better show youall what we got done
8:08
now I went ahead and built this out of
8:11
2x4 and 2 by two and then I come back
8:13
and roughed it back out with some fur
8:16
and then made me some drawers
8:20
here two
8:23
doors I ain't got Plum finished yet got
8:25
to close that end in we put TRS right
8:28
here on top of it so
8:30
remember that none of the barn was
8:31
covered it didn't get no moisture but uh
8:33
this will be taken care of but I need to
8:35
know what y'all think should I stain
8:37
this should I paint it should I just
8:40
Thompson's water seat it and leave it
8:41
the color it is uh I need y'all's input
8:44
you know what we need to add to it we're
8:46
probably going to put a flag that's
8:47
going to be mounted right up here uh
8:49
what y'all would like to see you know we
8:51
got a wood pile over there the smoker
8:53
here we we'll have room for some more
8:55
Skillets but we're open for any
8:57
suggestions and we sort of need your
8:58
help so leave a comment down there let
9:00
me know what you think what you think we
9:02
ought to
9:06
do before we start cooking let me get
9:09
something out of here that's very
9:14
important that is some white rice now
9:18
you need to cook this rice the night
9:20
before or the morning before you're
9:21
going to have supper I like to let it
9:23
chw chill I like to let this rice chill
9:26
at least 12 hours but get you some white
9:28
rice just cook it by the directions of
9:30
the package and then let it cool slip it
9:33
in ice box you're in good shape why do
9:35
you have to chill it well if you're
9:37
cooking rice that's already warm that
9:39
you just brought off the fire and you a
9:41
lot of times that rice is going to end
9:43
up just getting rubbery and sometimes
9:45
you might even burn some of that
9:48
Rice we're probably I'd say pretty close
9:50
to medium medium and a
9:53
medium you got to have some bakon grease
9:55
uh me and Uncle Roger we did his video
9:57
we did pork fat but this you can get it
10:01
off Amazon you can get a grocery store
10:03
hey I do love me some bacon grease so
10:06
I'm just going to take some and just put
10:08
right here don't run off don't don't run
10:11
off bacon grease I got to have you sort
10:13
of in one place here get him sort of
10:16
everybody greased up here a little on
10:18
the cooler end of it down here we're
10:20
going to dump the onions and the garlic
10:22
right out there we're just going to
10:23
leave them alone here for a minute in
10:25
goes this
10:27
chicken let's get it sort of Cho po up
10:29
and spread out as it begins to get hot
10:31
and soak up some of that bakon crease it
10:33
will spread out a little more for you at
10:36
this time it'd be a really good time for
10:37
you to come back over here and flip
10:40
these onions about just a little we want
10:42
to toast these up really good these
10:43
onions get them
10:45
caramelized next in line who wants to be
10:47
in the playing field carrots stum them
10:51
right here probably pretty close to The
10:52
Hot Zone let them cook a
10:54
minute see if we can move this chicken
10:57
around and get it scattered out
11:00
we're going to season with something
11:01
that's new and that y'all been resing
11:03
about for a long time and that is our
11:04
original but low sodium 40% less same
11:08
great flavor just less salt so we're
11:10
going to give it a good shaking right
11:13
here I'm going to give them carrots just
11:15
a little them onions just a tad it's
11:18
time to get things to happen in here
11:21
so it don't take long I promise you this
11:24
chicken you want to see it to where it
11:27
begins to Brown just the T we don't want
11:29
to overcook this chicken because we
11:31
don't want it to get tough and chewy
11:34
they could use a little baking grease
11:35
love so we're going to lay that right
11:38
there on them but you can see that
11:41
chicken Cooks pretty fast on
11:44
here give them currs a little going
11:47
over spread them out we want them to get
11:52
done at this time the onions are going
11:55
to come back over here and join the
11:57
party
12:02
this is really a pretty easy meal to
12:05
make and you get the family involved you
12:07
can make a bunch of this you can feed a
12:09
lot of people uh you can let it cool
12:12
Plum off you can freeze it reheat it you
12:14
can change Meats up used steak I'd say
12:16
that chicken was pretty close let's get
12:19
them carrots over here in the
12:21
mix everything is getting pretty close
12:24
to done right here so we going to move
12:26
this over here in the middle of the clay
12:27
and field
12:29
we're going to make us a
12:31
bowl because remember this ain't a walk
12:34
this is a flat griddle the Blackstone
12:36
makes and the grease drains off add a
12:38
little more bacon grease right here to
12:40
the mix give it a little stirring around
12:44
here come the eggs that's why we made
12:46
the bowl so they couldn't leave pour
12:48
them in there give them a good stirring
12:51
around when you see them begin to cook a
12:53
little grab that rice let's get it in
12:55
there now everything is in the playing
12:58
field it is me get rid of that things is
13:01
happening quick I need you to get that
13:03
egg and that Rice all mixed up really
13:05
well
13:07
together and you want to break them
13:08
clumps up on that
13:10
Rice we want to make sure that them eggs
13:13
is cooked throughout but we want to make
13:15
sure too that there's none of these
13:16
lumps left in this rice and remember
13:18
that Rice was cold so it's got to heat
13:22
keep mixing keep stirring turning over
13:24
spreading out time to add the corn was
13:27
about 5 minutes ago we're going move
13:29
this down here to the cool
13:31
side this should have went in right
13:34
after the carrots it's just got to cook
13:36
and warm through then we'll mix it up
13:38
here together we sure ain't hurting
13:40
nothing because we'll keep this moving
13:42
on this end everything will be just
13:45
[Music]
13:53
right everything is warmed through now
13:56
here come the green onion just dump them
13:58
right there on top make sure you get
14:00
everybody we're going to give them a
14:01
mixing then we're going to add that
14:03
sauce to it and make sure that it is
14:05
incorporated throughout and then we're
14:07
going to Plate it
14:14
[Music]
14:36
UNC Roger I'm holling at you brother I
14:38
want you to tell me what you think of my
14:40
chicken fried rice cuz I think you would
14:42
be impressed I'm going to go ahead and
14:43
feed these subjects here that I have
14:45
have had helping me today Magi
14:50
Lou duer there we go everybody got some
14:54
now say you're doing this at the house
14:55
and you ain't got one of them that big
14:57
it's them things is so nice if if
14:59
Christmas is coming up if I y'all I I
15:01
try to sneak one in as a present cuz
15:03
they are sure handy to cook with but you
15:05
can do this in separate Skillets just
15:07
remember that you're going to have to
15:08
combine at the end take some of all of
15:10
it put it back in there make your little
15:12
batches one at a time if you have to cuz
15:14
you can make this dish I'm going to see
15:16
what's happening
15:18
shann it smells amazing mm that
15:24
sauce feel like Kung Fu
15:27
Fighting but was fat just as Lightning
15:30
ha
15:32
H the flavors that you get there the
15:35
sauce jumps out at you right at the
15:37
first I like that little bite of heat
15:39
that it's got in with it you know before
15:41
we go any further I think I ought to
15:42
tell you Blackstone didn't sponsor this
15:44
video they didn't they were good enough
15:46
and gracious enough to send me this as a
15:48
gift and told me to try it out they
15:49
didn't expect nothing from me they just
15:51
wanted me to use it and get some good
15:53
out of it be sure and let me know what
15:54
y'all think we ought to do to this out
15:56
here in New Mexico and uh I want to
15:58
thank all of you for always tuning in
16:01
for being part of men Shan's family and
16:03
all the pups it is a great thing it is
16:05
but it is with pride privilege and honor
16:07
that I TI my hat to all our servicemen
16:08
and women and all the veterans that have
16:10
kept that old flag of flying over camp
16:12
we commend you all we do rest of you get
16:15
on up in here I'm going to give you a
16:17
sumu wrestler hug that mean it's a great
16:19
old
16:20
big I love you each and everyone God
16:23
bless you and I'll see you down the
16:24
chicken fried rice
16:26
Trail do you have flamethrower F
16:30
oh
16:32
nice f look at this
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