Chicken Fried Rice
A satisfying, flavour-packed fried rice loaded with juicy chicken, crisp vegetables, and fluffy scrambled eggs. Best made with day-old rice for the perfect texture.
Ingredients
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Jasmine Rice⚖ 709.8 g 💧 946.4 ml 🥛 4 cup
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Chicken Thighs⚖ 453.6 g 5⅛ pcs
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Canola Oil⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
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Egg⚖ 150 g 🥚 3 pcs
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Onion⚖ 300 g 🧅 2 pcs
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Chinese five spice powder⚖ 15 g 💧 30 ml 🥄 2 tbsp
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Sesame Seed Oil⚖ 4.5 g 💧 4.9 ml 🥄 1 tsp
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Carrots⚖ 80 g 🥕 1 pcs
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Soy Sauce⚖ 44.4 g 💧 37 ml 🥄 2½ tbsp
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Peas⚖ 30 g None
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Ground Ginger⚖ 4.9 g ½ pcs
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Garlic⚖ 10 g 🧄 2 pcs
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Scallions⚖ 30 g 🧅 2 pcs
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Salt⚖ 5.9 g 💧 4.9 ml 🥄 1 tsp
Total nutrition
4158 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Fried rice is best made with leftover rice that is at least a day old — fresh rice turns gummy in the pan. If you don't have any leftover rice, cook a batch and spread it on a large baking sheet or several large plates. Let it dry out for 1 to 2 hours before using.
- Chop the chicken thighs into small 5–10 mm cubes. Sprinkle 2.5 g (½ tsp) of salt over the chicken, mix to combine, and set aside for about 10 minutes. Use this time to dice the onion and carrots, mince the garlic, and slice the scallions.
- Heat a wok, carbon steel, cast iron, or non-stick pan over medium-high heat. Swirl in 15 ml (1 tbsp) of canola oil and add the whisked eggs. Scramble quickly with a spatula, breaking the curds into small pieces as they set. Transfer the eggs to a plate.
- Add another 15 ml (1 tbsp) of oil to the wok. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until cooked through. Transfer to a plate and scrape any stuck bits from the wok with a spatula, or wipe it down with paper towels.
- Swirl the remaining 15 ml (1 tbsp) of oil into the wok over medium-high heat. Add the diced onion and cook for 1 minute until it begins to soften. Stir in the minced garlic and 4 g (2 tsp) of ground ginger and cook for about 30 seconds until fragrant. Add the diced carrots and cook for 2 minutes, stirring frequently. Add the remaining 2.5 g (½ tsp) of salt and the peas, and stir to combine.
- Add the 4 cups of cooked rice on top of the vegetables and stir to combine, using the back of the spatula to break apart any large clumps. Add the white and light green parts of the scallions and 1 g (½ tsp) of Chinese five-spice powder. Stir to incorporate. If the rice sticks to the pan, drizzle in a little more oil.
- Drizzle 37 ml (2½ tbsp) of soy sauce and 5 ml (1 tsp) of sesame oil over the rice and stir well. Add the cooked chicken, scrambled eggs, and the dark green parts of the scallions. Stir to bring everything together and cook for a further 1 to 2 minutes. Taste, adjust soy sauce if needed, and serve immediately.
Source:
TheMealDB
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