There’s nothing inherently wrong with eating takeout fried rice, but I think you deserve more than that. So today, let me show you how to make Chicken Fried Rice. With a little bit of technique that I’m going to show you today, trust me, you will have the greatest fried rice that you’ve ever had. I guarantee it.
Chicken Fried Rice (4 servings)
Ingredients:
- 4 cups (840g) cooked and cooled jasmine rice
- 8.8 oz (250g) boneless skinless chicken thighs (or chicken breasts)
- 4 large eggs
- Kosher salt, to season
- 3-4 green onions, divided
- 3 cloves garlic
- 1/4 cup frozen peas (optional)
- 1/4 cup frozen carrots (optional)
- 4 tbsp neutral oil (such as canola, avocado, vegetable oil, etc.), divided
- Generous pinch of toasted sesame seeds, to garnish
- 2 tsp toasted sesame oil
Marinade:
- 1 tsp soy sauce
- 1 tsp Japanese cooking wine (mirin) (or dry sherry, water, etc.)
- 1 tsp cornstarch
- 1 tsp neutral oil
- Pinch of white pepper (or black pepper)
Sauce:
- 2 tbsp soy sauce
- 1 tbsp Japanese cooking wine (mirin) (or dry sherry, water, etc.)
- 1/2 tbsp chicken bouillon powder
- 1/4 tsp white pepper (or black pepper)
Instructions:
COOK RICE
Add 2 cups (400g) of jasmine rice into a bowl. Wash it two or three times. Drain off the water. Add the same amount of water (or a little bit less) to the bowl. Pop it into a rice cooker. Press the “pressure cook” button. Spread it on a tray and let it cool completely before using.
PREP INGREDIENTS
1. Marinate chicken: Cut the chicken into bite-sized pieces. Transfer to a mixing bowl. Add the soy sauce, mirin, cornstarch, oil, and white pepper to taste. Give it a good massage.
2. Crack the eggs into a small container, add a pinch of salt, and beat well.
3. Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves.
4. Bring a pot of water to a boil. Blanch the frozen peas and carrots (if using) for 1 to 2 minutes. Drain well. (You could also microwave them with a little bit of water.)
5. Make the sauce: Combine all the sauce ingredients in a small container and mix well.
MAKE CHICKEN FRIED RICE
1. To a wok (or pan), add 2 tablespoons of oil. Heat it over high heat. Once it gets nice and hot, pour in the beaten eggs. Cook for about 30 seconds or until the eggs are 70 percent cooked. Remove from the wok and set aside.
2. In the same wok, add 2 tablespoons of oil. Heat it over high heat. Once it’s heated, add the marinated chicken in a single layer. Let it sit for 2 minutes or until nicely browned on the bottom. Add the garlic and white parts of the green onions. Saute for 1 to 2 minutes.
3. Add the cooked and cooled rice. Give it a good stir for 1 to 2 minutes. (You can take a ladle and smash it down to separate the rice.)
4. Pour the sauce around the edges. Give it about 20 to 30 seconds to caramelize and mix well. (This will add a nice charred flavor and make it more delicious.) After 1 to 2 minutes, add the drained carrots and peas. Stir-fry for 2 minutes. Add a little bit of water if needed.
5. Put the eggs back into the wok. Break into little pieces. Toss together for 1 to 2 minutes. Taste and add more salt (or soy sauce) to taste. Add green onions, sesame seeds, and sesame oil. Give it a final mix. Enjoy!
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Chicken Fried Rice
4
servingsIngredients
4 cups (840g) cooked and cooled jasmine rice
8.8 oz (250g) boneless skinless chicken thighs (or chicken breasts)
4 large eggs
Kosher salt, to season
3-4 green onions, divided
3 cloves garlic
1/4 cup frozen peas (optional)
1/4 cup frozen carrots (optional)
4 tbsp neutral oil (such as canola, vegetable oil, etc.), divided
Generous pinch of toasted sesame seeds, to garnish
2 tsp toasted sesame oil
- Marinade:
1 tsp soy sauce
1 tsp Japanese cooking wine (mirin) (or dry sherry, water, etc.)
1 tsp cornstarch
1 tsp neutral oil
Pinch of white pepper (or black pepper)
- Sauce:
2 tbsp soy sauce
1 tbsp Japanese cooking wine (mirin) (or dry sherry, water, etc.)
1/2 tbsp chicken bouillon powder
1/4 tsp white pepper (or black pepper)
Directions
- Cook Rice
- Add 2 cups (400g) of jasmine rice into a bowl. Wash it two or three times. Drain off the water. Add the same amount of water (or a little bit less) to the bowl. Pop it into a rice cooker. Press the “pressure cook” button. Spread it on a tray and let it cool completely before using.
- Prep Ingredients
- Marinate chicken: Cut the chicken into bite-sized pieces. Transfer to a mixing bowl. Add the soy sauce, mirin, cornstarch, oil, and white pepper to taste. Give it a good massage.
- Crack the eggs into a small container, add a pinch of salt, and beat well.
- Thinly slice the green onions, separating the whites and greens. Finely chop the garlic cloves.
- Bring a pot of water to a boil. Blanch the frozen peas and carrots (if using) for 1 to 2 minutes. Drain well. (You could also microwave them with a little bit of water.)
- Make the sauce: Combine all the sauce ingredients in a small container and mix well.
- Make Chicken Fried Rice
- To a wok (or pan), add 2 tablespoons of oil. Heat it over high heat. Once it gets nice and hot, pour in the beaten eggs. Cook for about 30 seconds or until the eggs are 70 percent cooked. Remove from the wok and set aside.
- In the same wok, add 2 tablespoons of oil. Heat it over high heat. Once it’s heated, add the marinated chicken in a single layer. Let it sit for 2 minutes or until nicely browned on the bottom. Add the garlic and white parts of the green onions. Saute for 1 to 2 minutes.
- Add the cooked and cooled rice. Give it a good stir for 1 to 2 minutes. (You can take a ladle and smash it down to separate the rice.)
- Pour the sauce around the edges. Give it about 20 to 30 seconds to caramelize and mix well. (This will add a nice charred flavor and make it more delicious.) After 1 to 2 minutes, add the drained carrots and peas. Stir-fry for 2 minutes. Add a little bit of water if needed.
- Put the eggs back into the wok. Break into little pieces. Toss together for 1 to 2 minutes. Taste and add more salt (or soy sauce) to taste. Add green onions, sesame seeds, and sesame oil. Give it a final mix. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
1 Comment
I hope so. The area I live in has no real Chinese restaurants The food is horrible. Please teach me how to prepare delicious recipes.