Ingredients
Scale
- Cooked Rice: 4 cups cold, cooked day-old rice (preferably medium or long-grain white rice like Jasmine or Basmati. See tips below!)
- Chicken: 1 lb (about 450g) boneless, skinless chicken breasts or thighs, cut into small ½-inch (1.25 cm) cubes
- Eggs: 3 large eggs, lightly beaten
- Vegetables (Frozen or Fresh): 1 ½ cups mixed vegetables. A classic mix includes:
- ½ cup frozen peas
- ½ cup diced carrots (about 1 medium carrot)
- ½ cup corn kernels (frozen or canned, drained)
- (Optional but recommended: ½ cup finely chopped yellow onion or 4-5 green onions, whites and greens separated)
- Aromatics:
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon minced fresh ginger (optional, but adds great flavor)
- Oil for Cooking: 3-4 tablespoons high smoke point neutral oil (e.g., canola, grapeseed, peanut, or vegetable oil), divided
- Sauce Mixture:
- 3 tablespoons low-sodium soy sauce (use Tamari for gluten-free)
- 1 tablespoon oyster sauce (provides depth and umami, optional but highly recommended)
- 1 teaspoon toasted sesame oil (add at the end for flavor)
- ½ teaspoon granulated sugar (helps balance flavors)
- ¼ teaspoon white pepper (classic Chinese flavor, black pepper works in a pinch)
- Chicken Marinade (Optional but recommended for tender chicken):
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon sesame oil
Instructions
- Prepare the Rice: If you haven’t already, ensure your rice is cold. Day-old rice is ideal as it has dried out slightly, preventing mushy fried rice. Gently break up any large clumps with your fingers or a fork so the grains are mostly separated. Set aside.
- Prepare the Chicken: Cut the chicken into small, uniform ½-inch pieces. If marinating (recommended!), combine the chicken pieces with 1 tbsp soy sauce, 1 tsp cornstarch, and ½ tsp sesame oil in a small bowl. Toss to coat evenly and set aside for 10-15 minutes while you prep other ingredients. The cornstarch helps create a velvety texture and protects the chicken from drying out.
- Prepare Vegetables & Aromatics: Chop your onion (if using), mince the garlic and ginger. Separate the white and green parts of the green onions if using. Have your frozen peas, carrots, and corn measured out. If using fresh carrots, ensure they are diced small enough to cook quickly.
- Mix the Sauce: In a small bowl, whisk together the 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, ½ teaspoon sugar, and ¼ teaspoon white pepper. Set this sauce mixture near the stove. Have the 1 teaspoon of toasted sesame oil ready separately; it gets added at the very end.
- Beat the Eggs: Lightly beat the 3 large eggs in a small bowl. Season lightly with a pinch of salt and pepper if desired.
- Heat the Wok/Skillet: Place a large wok or heavy-bottomed skillet (cast iron works well) over high heat. Let it get screaming hot – you should see a slight shimmer or wisps of smoke from the pan itself before adding oil. This intense heat is crucial for achieving wok hei and preventing sticking.
- Cook the Chicken: Add 1 tablespoon of your high smoke point oil to the hot wok. Swirl to coat. Carefully add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Let it sear undisturbed for 1-2 minutes until browned on one side, then stir-fry until cooked through and lightly golden. Remove the chicken from the wok and set aside on a plate.
- Scramble the Eggs: Add another ½ tablespoon of oil to the wok. Pour in the beaten eggs. Let them set slightly on the bottom, then gently scramble them into small curds using your spatula. Cook until just done but still slightly moist. Remove the eggs from the wok and add them to the plate with the chicken.
- Sauté Aromatics and Vegetables: Add another 1 tablespoon of oil to the wok. Add the diced yellow onion (or the white parts of the green onions) and stir-fry for 30-60 seconds until fragrant and slightly softened. Add the minced garlic and ginger (if using) and stir-fry for another 30 seconds until highly aromatic – be careful not to burn the garlic.
- Cook the Vegetables: Add the diced carrots, peas, and corn to the wok. Stir-fry vigorously for 2-3 minutes until the vegetables are tender-crisp. If using entirely frozen vegetables, they may release some water; keep the heat high and stir-fry until any excess moisture evaporates.
- Add the Rice: Push the vegetables to one side of the wok. Add the remaining 1 tablespoon of oil (if needed) to the empty side. Add the cold, separated rice to the wok. Using your spatula, press and break up any remaining clumps. Stir-fry the rice for 2-3 minutes, tossing it frequently to coat it lightly in oil and heat it through. Spread the rice evenly across the bottom of the wok for a minute to allow some grains to toast slightly – this adds flavor.
- Combine and Sauce: Add the cooked chicken and scrambled eggs back into the wok with the rice and vegetables. Pour the prepared sauce mixture evenly over everything. Immediately start tossing and stir-frying vigorously to combine everything and distribute the sauce evenly. Ensure every grain of rice is colored. Continue tossing for 1-2 minutes until everything is well-mixed and piping hot.
- Final Touches: Turn off the heat. Stir in the 1 teaspoon of toasted sesame oil and the green parts of the green onions (if using). Toss one last time to combine.
- Serve: Taste and adjust seasoning if necessary (add a splash more soy sauce if needed, but be mindful of saltiness). Serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650