CHICKEN FRIED RICE

Why You’ll Love This Recipe

• Ready in 30 minutes – Perfect for busy weeknights.
• Uses leftover rice – Stale rice fries better (no mushy grains!).
• Balanced textures – Tender chicken, crisp veggies, and fluffy eggs.
• Restaurant-quality – Master the high-heat “wok hay” technique at home.

Key Culinary Techniques & Science

• Cold, day-old rice – Less moisture = better browning and separation.
• High-heat cooking – Creates the signature smoky flavor (“wok hay”).
• Layering flavors – Cook ingredients in stages for perfect texture.
• Cornstarch marinade – Keeps chicken juicy during stir-frying.

Ingredients & Substitutions

(Serves 4)

For the Chicken:

• 1 lb (450g) boneless chicken thighs, diced (sub: breast, shrimp, or tofu)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (sub: hoisin + ½ tsp fish sauce)
• 1 tsp cornstarch (locks in moisture)
• ½ tsp sesame oil

For the Fried Rice:

• 3 cups (450g) cooked jasmine rice, cold (day-old preferred)
• 3 tbsp neutral oil (divided; use peanut or avocado oil)
• 2 eggs, beaten
• 3 garlic cloves, minced
• 1 small onion, diced
• 1 cup mixed veggies (carrots, peas, bell peppers)
• 2 tbsp soy sauce (adjust to taste)
• 1 tbsp oyster sauce
• ½ tsp white pepper (sub: black pepper)
• 2 green onions, sliced

Optional Garnishes:

• Chili oil, cilantro, or lime wedges

Step-by-Step Instructions

1. Prep the Chicken

1. Marinate: Toss chicken with soy sauce, oyster sauce, cornstarch, and sesame oil. Let sit 15 mins.

2. Cook Components Separately

1. Scramble eggs: Heat 1 tbsp oil in a wok/skillet over medium-high. Add eggs, scramble until just set. Remove and set aside.
2. Cook chicken: Add 1 tbsp oil, sear chicken until golden (3–4 mins). Remove.
3. Sauté aromatics: Add remaining oil, stir-fry garlic and onion until fragrant (~30 secs).

3. Combine & Fry

1. Add veggies: Stir-fry 2 mins until crisp-tender.
2. Rice in: Break up clumps, press into pan to crisp (2 mins).
3. Sauce time: Drizzle soy sauce, oyster sauce, and pepper. Toss evenly.
4. Final mix: Return chicken and eggs, toss. Fold in green onions.

4. Serve

• Garnish and serve immediately!

Pro Tips for Success

• ✔ Use a carbon steel wok or cast-iron skillet – Retains heat best.
• ✔ Don’t overcrowd the pan – Cook in batches if needed.
• ✔ Press rice down – Maximizes crispy bits (“nurungji” in Korean cuisine).
• ✔ Sauce on the sides – Pour sauces along the pan edges to caramelize.

Troubleshooting Advice

• Rice sticks? → More oil or lower heat slightly.
• Too salty? → Balance with a pinch of sugar or squeeze of lime.
• Soggy rice? → Spread cooked rice on a tray to dry before frying.

Creative Variations

• Pineapple fried rice → Add diced pineapple and cashews (Thai-style).
• Kimchi fried rice → Swap chicken for kimchi + spam (add gochujang).
• Vegetarian → Use tofu + shiitake mushrooms.

Serving Suggestions

• Pair with:
  • Egg drop soup
  • Sesame cucumber salad
  • Sriracha mayo drizzle
• Great for meal prep (stores well for 3 days).

Final Thoughts

This Chicken Fried Rice is your ticket to quick, flavorful meals without sacrificing quality. Once you master the technique, you’ll never crave takeout again! Fire up that wok and enjoy!