Description
Sizzling woks and Asian culinary magic come together in this classic chicken fried rice, blending tender chicken, fragrant jasmine rice, and crisp vegetables into a comforting one-pan meal. Savor each flavorful bite as you experience a quick, satisfying dinner that brings restaurant-quality taste straight to your kitchen.
Ingredients
Scale
Protein:
- 190 grams (6.7 ounces) chicken, diced
- 2 large eggs, beaten
Vegetables:
- 50 grams (1.76 ounces) carrot, diced
- 1/3 cup peas
- 2 stalks of green onion, chopped
- 2 cloves of garlic, minced
Base:
- 2 cups cooked rice, preferably day-old
Chicken Marinade:
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon wine (e.g., Shaoxing wine)
- 1/2 teaspoon sugar
- 1/4 teaspoon baking soda
- 2 teaspoons corn starch
- 1/8 teaspoon white pepper powder
- 2 teaspoons oil
Cooking Ingredients:
- 4 tablespoons oil
- 1/4 teaspoon salt
- 3 teaspoons dark soy sauce
Instructions
- Finely mince garlic, chop green onions, and dice carrots, setting them aside for quick access during cooking.
- Marinate chicken pieces with selected seasonings, allowing flavors to penetrate for 15-20 minutes at room temperature.
- Warm a large skillet over medium heat with oil. Pour beaten eggs and create soft scrambled curds, removing and reserving when fully cooked.
- Using the same skillet, increase heat to medium-high and sauté marinated chicken until golden and thoroughly cooked, then transfer to a separate plate.
- Reduce skillet heat to medium, add additional oil, and quickly sauté garlic, carrots, and peas until vegetables become slightly tender and fragrant.
- Introduce cold rice to the vegetable mixture, breaking down any clumps and allowing grains to become crispy and heated through, approximately 3-4 minutes.
- Reintegrate scrambled eggs and cooked chicken into the rice mixture, stirring continuously to distribute ingredients evenly.
- Drizzle dark soy sauce across the rice, seasoning with salt, and toss thoroughly to ensure uniform coating and color.
- Sprinkle freshly chopped green onions, giving a final gentle mix to incorporate fresh herbal notes.
- Transfer to serving dishes immediately, garnishing with additional green onions for vibrant presentation and added flavor.
Notes
- Ensure rice is cold and day-old for the best texture, preventing mushy fried rice.
- Use high heat and a well-seasoned wok or non-stick pan to achieve the signature wok hei flavor and prevent sticking.
- Customize protein by substituting chicken with tofu, shrimp, or beef for dietary preferences or variety.
- Add extra vegetables like bell peppers or corn to boost nutritional value and create a more colorful dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Snacks
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 533
- Sugar: 3g
- Sodium: 730mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 186mg