Chicken Fried Rice is probably one of the most iconic fried rices, and we can make it at home just the same. Day-old steamed rice seasoned with chicken fried rice seasoning, dark soy sauce, and Shaoxing wine and cooked with bits of chicken, egg, carrots & peas, with green onions for a fantastic chicken fried rice.
Servings: 4
Ingredients
- 4 Tbl Neutral Oil - or rendered Chicken fat
- 1-2 Whole Eggs - scrambled
- 1-2 Stalk Green Onion - sliced
- 1 C Frozen Carrots & Peas
Steamed Rice
- 2 C Rice - Jasmine, Calrose, or American White
- 2 C Water
Fried Rice Seasoning
- 2 Tbl Dark Soy Sauce
- 1 Tbl Shaoxing Wine
- 1/2 Tbl Chicken Broth Powder & MSG - each
- 1/2 tsp Sugar, Onion & Garlic Powder - each
- 1/8 tsp Ground Ginger & White Pepper - each
Chicken Marinade
- 1/2 lb Chicken Breast - diced
- 1 tsp Sesame Oil, Soy Sauce & Shaoxing Wine - each
- 1/8 tsp Baking Soda
Instructions
- Day-Old Rice: Wash and rinse 2 cups of rice well. Place into the rice cooker with 2 cups of water. Cook on the basic white rice setting. Once the rice is done, empty it into a wide, shallow container to cool the rice quickly, in about 30 minutes. Once completely cooled, refrigerate the rice uncovered, or partially covered, until the next day.
- Seasoned Rice: Remove the rice from the fridge and break up any large clumps. Add the seasoning and mix really well.
- Protein: Prepare the velveting or marinade for the protein and mix well; set aside until needed. If adding in eggs, crack eggs into a bowl and scramble.
- Vegetables: Slice green onions and separate the bottom white parts from the top green parts.Place the frozen vegetables into a bowl and fill with hot tap water. If including any hard vegetables (fresh carrots, celery), boil them until tender and set them aside to await the wok. Quick-cook vegetables such as garlic, ginger, napa, chilies, and the white parts of green onions can go directly to the wok to stir-fry.
- Fried Rice: Place the wok over max heat and add 2 Tbl of fat. Wait until it gets hot and add the eggs if using and mix until it no longer sticks and empty back into the same bowl to add back to the rice at the end. Return the wok to max heat and let it get hot. Add 2 Tbl fat and follow immediately with protein. Stir-fry until the meat is cooked through, just a few minutes. Add your vegetables (except the tops of green onions) and stir-fry for a few seconds.Empty the rice and stir-fry for 1-2 minutes. Not too long, just to heat through. If the rice is too dry, add a splash of water around the rim. When the rice is heated through, add the eggs and tops of green onions and mix thoroughly. Remove from heat and serve.
Notes
Additional Vegetables: Add onion, garlic, ginger, carrots, green peas, mushrooms, napa, chilies, or bean sprouts.
Old-Style Chicken Fried Rice: If you want the old-style dark chicken fried rice, just add more dark soy sauce.