Chicken Fried Rice
An easy and delicious restaurant-style chicken fried rice with soft moloch and juicy chicken pieces is a delicious dish many people love to eat. This is one of the best recipes you can prepare at home using pre-cooked rice in less than fifteen minutes.
Ingredients
For the chicken and marinade:
- 8 ounces chicken breast
- (about 1 large, diced into ½-inch cubes)
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 teaspoon oil
You’ll also need:
- 1 tablespoon hot water
- ¼ teaspoon sugar
- 1 tablespoon light soy sauce (or to taste)
- 1 teaspoon dark soy sauce
- 1 teaspoon salt (or to taste)
- 1/8 teaspoon white pepper (or to taste)
- 5 cups cooked rice
- 3 tablespoons canola oil (divided)
- 2 eggs (beaten)
- 1 medium onion (diced)
- 1 cup fresh mung bean sprouts
- 1 scallion (chopped)
- 1 tablespoon shaoxing wine
Instructions
- Mix the marinade ingredients with the chicken. The hot water, sugar, light and dark soy sauces, salt, and white pepper should all be combined in a small bowl. Put aside.
- Using a fork or your hands, fluff the cooked rice (if the rice begins sticking to your hands, rinse them in cold water). Make every effort to break up the clumps if you are using cold leftover rice.
- Once the wok is heated to medium-high temperature, add one tablespoon of oil. When the eggs are almost done, add them and scramble them. Take out of the wok right away and place aside.
- After heating the wok until it is almost smoking, cover it with one more tablespoon of oil. For 20 seconds, sear the marinated chicken in a single layer. Add the chicken and stir-fry until it's approximately 80% done. After removing the chicken, set it aside.
- Add the last tablespoon of oil to the wok and cook over medium-high heat until the onions become transparent. After adding the rice, spread it out and break up any big clumps with the metal spatula. Stir-fry the rice for a further five minutes or until it's warmed through if it's cold from the refrigerator. Large clumps of rice can be broken up more readily by lightly misting them with water. The cooking time will be less if the rice is prepared freshly. Just watch out that it's not too damp, since this will make it tough to cook.
- The rice must be warmed before adding the sauce mixture and stirring with a scooping motion until the rice is equally coated with sauce. If not, the sauce will not mix as well and the rice's color will not be as uniform. Rice clumps that remain can be broken up with the spatula. By now the rice ought to be hot. Add the cooked chicken and any bowl juices at this point. Sauté for one minute.
- Stir-fry the rice for an additional 30 seconds after adding the eggs, bean sprouts, and scallions. Next, to allow the wok's sides to heat up, collect all of the rice in the center of the pan.
- Stir-fry for an additional 20 seconds after distributing the Shaoxing wine over the wok's edge. You may taste a little of the additional "wok hei" that comes from eating fried rice in a quality Chinese restaurant with this step. Present!