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Chicken Fried Rice

A short personal note

Time
Prep time: 15 min
Cook time: 22 min
Total time: 37 min

Servings
Yield: 4

Ingredients

  • 3⁄4 Cup Finely chopped onion
  • 2 1⁄2 Tbs Vegetable oil
  • 1 egg, lightly beaten (or more eggs if you like)
  • 3 Drops soy sauce
  • 3 Drops sesame oil
  • 8 Oz cooked lean boneless pork or 8 ounces chicken, chopped
  • 1⁄2 Cup finely chopped carrot (very small)
  • 4 Cups cold cooked rice, grains separated (preferably medium grain)
  • 4 Green onions, chopped
  • 2 Cups Bean sprouts
  • 2 Tbs light soy sauce (add more if you like)

Instructions

    1. Place chicken chicken thighs in the freezer for 30 minutes. Remove and slice into thin strips.
    2. Place chicken in a bowl and add cornstarch, sugar, vegetable oil, shaoxing wine. Let sit for 10 minutes.
    3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

    4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
    5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
    6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
    7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
    8. Set out additional soy sauce on the table, if desired.
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