Chicken Fried Rice (鸡肉炒饭)

Method11 steps

1. 1

   Step 1: Mix the 8 oz chicken pieces with the ¼ tsp marinade salt, 2 tsp Shaoxing wine and 1 tsp cornstarch until evenly coated. Refrigerate while preparing the other ingredients.

   Uses 8 oz boneless skinless chicken thigh, cut into ½-inch pieces · ¼ tsp salt, for the marinade · 2 tsp Shaoxing wine · 1 tsp cornstarch

2. 2

   Step 2: Mix the 2 tbsp soy sauce, 1 tbsp oyster sauce, ½ tsp sugar and ¼ tsp white pepper. Add the optional 1 tsp dark soy sauce for color if desired. Stir until combined.

   Uses 2 tbsp soy sauce · 1 tbsp oyster sauce · ½ tsp sugar · ¼ tsp ground white pepper · 1 tsp dark soy sauce (optional; for color)

3. 3

   Step 3: Use cold, previously cooked rice (4 cups) that was cooled promptly and refrigerated within 2 hours. Gently separate any clumps in the measured 4 cups with clean fingers or a fork. Keep chilled until cooking.

   Uses 4 cups cold day-old cooked rice, safely refrigerated

4. 4

   Step 4: Heat 1 tbsp of the initial peanut oil over high heat in a large skillet. Spread the marinated chicken from step 1 in one layer. Sear the first side for about 2 minutes until golden, turn and sear the second side for about 2 minutes. Continue until the actual chicken centers reach 74°C/165°F, then transfer all the fully cooked chicken and juices to a clean plate.

   Sear one chicken side · 2 minUses 1 tbsp initial peanut oil for the chicken · All the marinated chicken from step 1

   
5. 5

   Step 5: Add the remaining 2 tbsp initial peanut oil and all 4 sliced green onions. Stir-fry for about 30 seconds until fragrant.

   Fragrant green onions · 1 minUses Remaining 2 tbsp initial peanut oil · 4 green onions, sliced

   
6. 6

   Step 6: Add all the separated rice from step 3 to the fragrant scallions and oil from step 5. Reduce to medium-high heat and stir to separate and coat the grains. Toast for about 5 minutes, stirring occasionally, until drier and crisp, reducing to medium heat if the pan gets too hot. Add a little extra pan oil only if needed to prevent sticking.

   Toast the rice · 5 minUses All the 4 cups separated cooked rice from step 3 · All the scallions and oil from step 5 · Optional extra oil only as needed for sticking

   
7. 7

   Step 7: Pour all the prepared sauce from step 2 over the toasted rice from step 6. Stir until the grains are evenly coated.

   Uses All the sauce from step 2 · All the toasted rice from step 6

   
8. 8

   Step 8: Push the seasoned rice from step 7 to one side. Add ½ tbsp of the additional peanut oil to the empty side, then the 1 cup frozen vegetables. Cook for about 1–2 minutes until the vegetables are fully thawed and hot and their excess moisture has cooked off. Mix with the rice, then push the mixture to one side again.

   Heat the frozen vegetables · 1 minUses All the seasoned rice from step 7 · ½ tbsp additional peanut oil for the vegetables · 1 cup frozen mixed vegetables

   
9. 9

   Step 9: Beat the 3 eggs with the separate pinch of egg salt (1 pinch). Add the remaining ½ tbsp additional peanut oil to the empty side of the skillet and pour in all the beaten eggs. Let the bottom set, then scramble into small pieces and combine with the rice and vegetables from step 8. Cook until the eggs are fully set.

   Uses 3 eggs, beaten · 1 pinch salt, for the beaten eggs · Remaining ½ tbsp additional peanut oil for the eggs · All the rice and vegetables from step 8

   
10. 10

    Step 10: Return all the fully cooked chicken and juices from step 4 to the egg, rice and vegetables from step 9. Stir together and heat until the whole fried rice reaches 74°C/165°F throughout.

    Uses All the fully cooked chicken and juices from step 4 · All the egg, rice and vegetables from step 9

    
11. 11

    Step 11: Serve the finished fried rice from step 10 hot as a main or side dish. Refrigerate leftovers promptly in shallow covered containers within 2 hours, use within 3–4 days and reheat thoroughly to 74°C/165°F.

    Uses All the finished fried rice from step 10