Easy Chinese chicken fried rice recipe using marinated pieces of protein that stir fry with long grain white rice and colorful vegetables.
ingredient
- 1 cup jasmine rice, or long grain white rice, uncooked
- 1 ½ cups water
- 1 pound boneless skinless chicken breast, cut into ½-inch pieces
- 2 tablespoons soy sauce, divided
- 2 teaspoons sesame oil, divided
- 1 teaspoon minced ginger
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper, or black pepper
- 3 tablespoons vegetable oil, divided
- ¼ cup minced white onion
- 1 tablespoon minced garlic
- ½ cup diced carrots, ¼-inch dice
- 2 large eggs, whisked
- ½ cup peas, frozen, defrosted
- 2 tablespoons green onions, thinly sliced
Directions
- Add rice to a fine-meshed strainer. Rinse and wash under cool running water until it runs clear, scrubbing the rice in between your fingers several times, about 1 minute. Shake and press with hands to thoroughly drain. Alternatively, add the rice to the saucepan used for cooking the rice, cover with cool water and scrub with hands, drain and repeat 2 to 3 times until the water runs clear. Drain off excess water very well.
- In a 3-quart sized saucepan, add washed rice and water. Bring to a boil over high heat and then turn down the heat to a simmer over low, cover with a lid. Simmer until all of the water absorbs and the rice is tender, about 15 minutes. Turn off the heat and allow the rice to sit covered, off the heat, for 10 minutes.
- Fluff the rice with a fork, then evenly spread on a baking sheet. Transfer to the refrigerator until completely cooled, about 15 to 20 minutes. Meanwhile, prepare the chicken.
- In a medium bowl, combine diced chicken, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ginger, ½ teaspoon salt, and pepper. Marinate for at least 15 minutes while the rice is cooling.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the chicken in a single layer. Cook without stirring for 2 minutes, allowing the surface to lightly brown. Stir-fry until no longer pink, about 2 minutes. Transfer to a clean plate. Carefully wipe the wok with a paper towel to remove excess moisture from the pan.
- Add 1 tablespoon of vegetable oil. Once hot, add the rice. Stir-fry until evenly coated with oil, then spread and lightly press around the pan. Allow to cook for 30-seconds, then stir. Repeat the spreading and stirring every 30-seconds for 5 minutes total to encourage some light browning on the rice.
- Push the rice to the wok's sides to make a large well, and add 2 teaspoons of vegetable oil. Add onion, garlic, and carrots. Stir-fry in the pan's center for 1 minute, then mix with rice to combine.
- Make another large well in the center, add 1 teaspoon vegetable oil and 1 teaspoon sesame oil. Pour in whisked eggs, allow to sit for about 30 seconds, then gradually stir to create small scrambled egg pieces, stir to combine with the rice.
- Add 1 tablespoon soy sauce, stir to combine. Add peas and chicken, stir to combine, and cook until warmed through, about 2 minutes. Season to taste with salt, white pepper, and more soy sauce as desired. Garnish with green onions and serve immediately.
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