Fried Rice

Recipe Link (new link since picture)


For the chicken and marinade:
  • 2 large chicken breasts
  • 1 t soy sauce
  • 1 t cornstarch
  • 1 t sesame oil
  • 1/2 t other oil
You’ll also need:
  • 1 T hot water
  • 1/4 t sugar
  • 1 T regular or light soy sauce
  • 1 t dark soy sauce
  • 3 T canola oil, divided
  • 3-4 eggs
  • 1 medium onion
  • 1 1/2 cups uncooked (makes 3 cups cooked)
  • 1 cup mung bean sprouts
  • 1 scallion
  • bag of frozen carrots/peas/corn
  • 1 T shaoxing wine
  • (optional) red chili oil, sriracha, sambal oelek, or chili garlic sauce for serving


Tip: Can make vegetarian by skipping chicken and steps 2, 6, 10

(optional) can be done just before or 1 day ahead:

  1. Heat 2 1/4 cups water in a pot with some salt and 1 T oil
  2. When boiling, add rice, reduce heat to simmer and cover with a lid
  3. Don’t touch it for 20 minutes
  4. Remove from heat for 2 minutes
  5. Fluff with a fork and allow to cool before storing


  1. Thaw and drain carrots/peas
    1. Easiest to just heat them up in a separate pan or microwave, then drain
  2. Combine the chicken (diced into 1/2 inch cubes) and marinade ingredients
    1. Set aside while you prepare the rest of the ingredients
  3. Combine the hot water, sugar, soy sauces, and S/P in a small bowl
  4. Chop onion and scallions
  5. Whisk and cook eggs separately
    1. Can be done in the wok, too
    2. I like to top the dish with an additional fried egg
  6. Heat oil in a wok and stir-fry the chicken until about 80% done, then remove
  7. Add some oil and stir-fry the onion until beginning to soften/brown
  8. Add rice and flatten with spatula, cook for ~5 min to warm
    1. Sprinkling just a little water on large clumps of rice will help break them up more easily
  9. Add the sauce mixture and mix with a scooping motion until the rice is evenly coated with sauce
  10. Add the chicken and any juices from the bowl you set aside earlier and stir fry for another minute
  11. Add the eggs, bean sprouts, scallions, and vegetables for another 30 seconds
  12. Spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds
    1. This step gives you a little of that extra “wok hay” that you taste when you get fried rice from a good Chinese restaurant

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