Easy Chicken Fried Rice
Easy Chicken Fried Rice
Ingredients
- •4 cup cooked white rice, day-old and chilled
- •1 lb boneless, skinless chicken breast or thighs, cut into 1/2-inch pieces
- •2 large eggs, lightly beaten
- •3 tablespoon vegetable oil or canola oil, divided
- •0.5 yellow onion, small diced
- •2 cloves garlic, minced
- •0.5 cup carrots, small diced
- •0.5 cup frozen peas
- •3 tablespoon soy sauce
- •1 tablespoon oyster sauce
- •1 teaspoon sesame oil
- •0.25 teaspoon white pepper
- • to taste salt
- •2 stalks green onions, sliced for garnish
Instructions
- 1.
Season the chicken pieces with a pinch of salt and white pepper.
- 2.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the wok and set aside, breaking them into small pieces.
- 3.
Add another 1 tablespoon of vegetable oil to the same wok. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 4-6 minutes. Remove the chicken from the wok and set aside with the eggs.
- 4.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and cook until softened, about 2-3 minutes.
- 5.
Add the minced garlic and diced carrots to the wok. Cook for another 2-3 minutes until the carrots are slightly tender-crisp.
- 6.
Stir in the frozen peas and cook for 1-2 minutes until heated through.
- 7.
Push the vegetables to one side of the wok. Add the day-old, chilled rice to the empty side, breaking up any clumps with your spatula. Drizzle the soy sauce, oyster sauce, and remaining white pepper over the rice.
- 8.
Stir-fry the rice and vegetables together for 3-5 minutes, ensuring the rice gets slightly toasted and heated through. Spread the rice out in the wok and let it sit for a moment to get some char, then stir.
- 9.
Return the cooked chicken and scrambled eggs to the wok. Add the sesame oil.
- 10.
Toss everything together to combine well and heat through for another 1-2 minutes.
- 11.
Taste and adjust seasoning with additional salt or soy sauce if needed.
- 12.
Garnish with sliced green onions before serving hot.
Tips
- 💡Always use day-old, chilled rice. Freshly cooked rice contains too much moisture and will result in soggy fried rice rather than fluffy, separated grains.
- 💡Cook in batches if your wok or skillet isn't large enough. Overcrowding the pan lowers the temperature and steams ingredients instead of frying them, preventing proper browning and flavor development.
- 💡Use high heat throughout the cooking process. This is crucial for achieving the signature 'wok hei' (breath of the wok) or smoky flavor characteristic of authentic fried rice.
Recipe from TheCookbook.ai
Created by Basil Roux