Chicken Fried Rice
User Reviews
5
Chicken Fried Rice
Description
This Chicken Fried Rice recipe starts by marinating chicken breast cubes in light soy sauce, cornstarch, and sesame oil for tenderizing and flavor. Eggs are scrambled separately and set aside. Chicken is seared in a wok until mostly cooked, then removed. Onions are sautéed until translucent before adding rice, which is broken up to prevent clumping. The chicken and eggs are then returned to the pan along with mung bean sprouts and scallions. A sauce made of light and dark soy sauces, sugar, salt, white pepper, and Shaoxing wine is added to season all components evenly.
The stir-frying process imparts a slight crispness to the chicken's exterior while keeping it juicy inside. Fresh mung bean sprouts add a crisp, refreshing texture, and scallions lend a mild onion brightness. The layering of soy sauces balances saltiness and color, while the light sugar counteracts bitterness.
This dish works well as a complete one-pan meal or a side. It can be served hot and complements many Asian-inspired meals or as a standalone quick dinner.
Ingredients
For the chicken and marinade:
- 8 ounces chicken breast (about 1 large, diced into ½-inch cubes)
- 1 teaspoon soy sauce light
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 teaspoon neutral cooking oil generic cooking oil
You'll also need:
- 1 tablespoon water hot
- ¼ teaspoon sugar
- 1 tablespoon soy sauce or to taste, light
- 1 teaspoon dark soy sauce
- 1 teaspoon salt (or to taste)
- 1/8 teaspoon white pepper (or to taste)
- 5 cups rice cooked
- 3 tablespoons canola oil (divided)
- 2 egg beaten
- 1 onion diced, medium
- 1 cup mung bean sprouts fresh
- 1 scallion (chopped)
- 1 tablespoon Shaoxing wine
Instructions
- 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 in a small bowl. Set aside.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- 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 immediately, and set aside.
- Heat the wok until just smoking and spread another tablespoon oil around your wok. Sear the marinated chicken in one layer for 20 seconds. Stir-fry the chicken until about 80% done. Remove the chicken and set aside.
- With the wok over medium high heat, add the final tablespoon of oil, and sauté the onions until translucent. Add the rice, and use your metal spatula to flatten out and break up any large clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. Sprinkling just a little water on large clumps of rice will help break them up more easily. If the rice was made fresh, cooking time will be faster. Just make sure that the rice isn't too wet––which will make frying it difficult.
- Once the rice is warmed (very important or the sauce will not mix as well and the color of the rice will not be as uniform), add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce. Break up any remaining clumps of rice with the spatula. The rice should be hot by this time. Now add the cooked chicken, along with any juices from the bowl. Stir-fry for 1 minute.
- Add the eggs, bean sprouts, and scallions, and continue stir-frying the rice for another 30 seconds. Then gather all of the rice into the middle of the wok to let the sides of the wok heat up.
- After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives you a little of that extra "wok hei" that you taste when you get fried rice from a good Chinese restaurant. Serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 735mg | 31% |
| Potassium | 265mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 30mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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