CLASSIC CHICKEN FRIED RICE
Chicken fried rice is an excellent weekday meal option for those who are short on time. Compared to takeout, there is more chicken in this dish.
Takeout restaurants are constrained by the low costs they must charge to make a living; therefore, the chicken and veggies are kept to a minimum. When ordering fried rice, I choose beef, pork, or shrimp because they are more tasty than chicken. Juicy chicken chunks and a slew of crisp vegetables fill this dish’s taste void.
FRIED RICE WITH CHICKEN CAN BE MADE TO ORDER.
Keep in mind that this recipe is merely a starting point. However, you can use any combination of vegetables or proteins you like instead of the ones I used.
Toss in some more veggies like mushrooms, peas, and carrots. If you like, you can break up the chicken into smaller pieces before cooking. Don’t use onions; instead of white pepper, use black pepper… Let me know if I’ve missed anything.
Let me give you some advice: If you’ve never prepared chicken fried rice before, stick to the recipe exactly the first time. When you make it again, you’ll be able to customize it to your preferences and try out new things.
Cooking is fun!
FOR THE CHICKEN AND MARINADE:
- 8 oz. of chicken breast(about 1 large, diced into ½-inch cubes)
- 1 tsp. of light soy sauce
- 1 tsp. of cornstarch
- 1/2 tsp. of sesame oil
- 1 tsp. of oil
YOU’LL ALSO NEED:
- 1 tbsp. of hot water
- ¼ tsp. of sugar
- 1 tbsp. of light soy sauce (or to taste)
- 1 tsp. of dark soy sauce
- 1 tsp. of salt (or to taste)
- 1/8 tsp. of white pepper (or to taste)
- 5 cups of cooked rice
- 3 tbsp. of canola oil (divided)
- 2 eggs (beaten)
- 1 medium onion (diced)
- 1 cup of fresh mung bean sprouts
- 1 scallion (chopped)
- 1 tbsp. of Shaoxing wine
- Add the chicken and marinate ingredients to a large bowl and mix thoroughly. Then, mix the hot water with the sugar and other ingredients except for the salt and white pepper in a small dish. Dispose of.
- Fluff your cooked rice with a fork or your hands (you can rinse your hands in cold water if the rice starts sticking to them). It’s better to break up any clumps in cold leftover rice before cooking.
- A spoonful of oil should be added to a wok that is heated to medium-high heat. Once you’ve added the eggs, scramble them until they’re set. Immediately remove it from the wok and place it in an airtight container.
- It is time to bring the wok’s temperature up and add another spoonful of oil. For 20 seconds, cook the marinated chicken in one layer. Cook the chicken in a wok or frying pan for about 8 minutes on each side for medium-rare. Remove and reserve the chicken.
- In a wok, sauté the onions until they’re translucent, then remove them from the pan and set them aside. Use a metal spatula to flatten and break up any large clumps of rice before adding it to the pot. To warm cold refrigerator-fresh rice, stir-fry it for an additional 5 minutes or so in a high-heat wok. A small amount of water sprinkled on huge clumps of rice can make it easier to break them up. Cooking time will be reduced if the rice is freshly produced. Frying will be more difficult if the rice is too sopping wet.
- The rice must be warmed before you begin this step because the sauce will not blend well and the rice will not be as uniformly colored. Remove any remaining clumps of rice and break them up with the spatula. After a while, the rice should be steaming hot. Add the cooked chicken and any liquids from the bowl at this point—Cook for a minute and a half.
- After 30 seconds of stirring, add the eggs, bean sprouts, and scallions and continue to cook the rice. Afterward, place the rice in the center of the wok, allowing the sides to heat up.
- Stir-fry for an additional 20 seconds after spreading the Shaoxing wine around the wok’s perimeter. By following this method, you can get a taste of the “wok hei” that you get from an excellent Chinese restaurant. Serve!