Chicken Fried Rice (鸡肉炒饭)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 oz chicken thighs (or chicken breast) (, cut into 1/2” (1 cm) pieces )
- 1/4 teaspoon salt
- 2 teaspoons Shaoxing Wine ((or dry sherry))
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce ((*Footnote 1))
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper ((or black pepper))
- 3 tablespoons peanut oil ((*Footnote 2))
- 4 green onions (, sliced (or 1/2 small onion, diced))
- 4 cups cold day-old rice ((*Footnote 3))
- 1 cup frozen mixed vegetables
- 3 eggs (, beaten)
Method
- Combine the chicken with the marinade ingredients in a small bowl. Mix until the chicken is evenly coated. Let marinate while preparing the other ingredients.
- In another bowl, combine the sauce ingredients and mix well.
- Use your fingers or a fork to separate any clumps of rice before cooking.
- Heat 1 tablespoon of oil over high heat in a large skillet until hot. Spread the marinated chicken into a single layer in the pan. Cook without moving until the bottom turns golden, 2 minutes or so. Flip to cook the other side until golden, another 2 minutes. Stir a few times, then transfer the chicken to a plate.
- Add 2 tablespoons of oil and the green onions. Cook and stir to release the fragrance, 30 seconds or so. (*Footnote 4)
- Add the rice and turn to medium-high heat. Stir to separate the grains and coat the grains evenly with the oil. Let the rice toast, stirring occasionally, until the rice appears dried and crispy, 5 minutes or so. Turn to medium heat if the pan gets too hot.
- Pour in the sauce. Stir and cook until the rice is evenly coated.
- Move the rice to one side of the pan. Add 1/2 tablespoon of oil to the other side and then the frozen vegetables. Cook until the vegetables are fully thawed and the excess moisture is cooked off, 1 to 2 minutes. Stir everything together and move everything to one side of the pan again.
- Add the remaining 1/2 tablespoon of oil to the empty side of the pan and pour in the beaten eggs. Cook until the bottom is set. Stir a few times to scramble it, then stir it together with the rice.
- Add the cooked chicken back into the pan. Stir everything together.
- Serve hot as a main or side dish.