Chicken Fried Rice
This Chicken Fried Rice recipe is quick, easy, and better than takeout, perfect for home cooking.
Equipment
- wok
Ingredients
For the chicken and marinade
- 8 ounces chicken breast diced into ½-inch cubes
- 1 teaspoon light soy sauce
- 1 teaspoon cornstarch
- ½ 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
- ⅛ 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
Preparation
- Combine the chicken and marinade ingredients. In a separate bowl, combine the hot water, sugar, light soy sauce, dark soy sauce, salt, and white pepper. Set aside.
- Take your cooked rice and fluff it with a fork or with your hands, breaking up any clumps.
- Heat the wok over medium high heat and add 1 tablespoon of oil. Add the eggs and scramble them until just done. Remove from the wok, and set aside.
- Heat the wok until just smoking and spread another tablespoon oil around. Sear the marinated chicken for 20 seconds, then stir-fry until about 80% done. Remove and set aside.
- Add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, flattening out and breaking up any large clumps. Stir-fry until the rice is warmed up.
- Once the rice is warm, add the sauce mixture and coat the rice evenly. Add the cooked chicken and stir-fry for 1 minute.
- Add the eggs, bean sprouts, and scallions, stir-frying for another 30 seconds.
- Spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds.
Nutrition
Serving: 1servingCalories: 327kcalCarbohydrates: 41gProtein: 15gFat: 11gSaturated Fat: 1gCholesterol: 79mgSodium: 735mgPotassium: 265mgFiber: 1gSugar: 2gVitamin A: 110IUVitamin C: 4.5mgCalcium: 30mgIron: 0.9mg
Tried this recipe?Let us know how it was!