Chicken Fried Rice
This life-changing chicken fried rice features perfectly stir-fried jasmine rice, tender chicken thighs, and a vibrant medley of vegetables, all brought together by a savoury, aromatic soy-based glaze. Using simple pantry staples, each grain is toasted to perfection with infused garlic-scallion oil for a rich, restaurant-quality taste. It is an incredibly easy, versatile, and satisfying meal that is ideal for quick weeknight dinners or fuss-free food prep.
Cuisines
Cooking Instructions
Cooking: 15 minutes
Notes:
Preparing the sauce in advance is a game-changer, allowing you to stir-fry gracefully without needing to reach for multiple ingredients during the fast-paced cooking process.
Blanching or microwaving the frozen peas and carrots for a minute or two before adding them to the pan ensures they heat through without releasing excess moisture, which preserves the quality of your fried rice.
Pouring the sauce mixture around the edges of the hot pan allows it to caramelise slightly before being tossed through the rice, adding a superior charred depth of flavour.
Should the rice clump together, do not overwork it; a simple, gentle tapping motion with your spoon will separate the grains effectively without mashing them.
Marinate Chicken
Toss chicken pieces with soy sauce, mirin, cornflour, neutral oil, and white pepper, then massage well and set aside to infuse.
Prepare Aromatics and Sauce
Thinly slice the green onions, separating the white and green parts, finely mince the garlic, and whisk together the sauce ingredients in a small bowl.
Scramble Eggs
Heat oil in a wok over high heat, pour in the whisked eggs, and cook until about 70% done, then remove and set aside.
Stir-Fry Chicken and Base
Sauté the seasoned chicken in the hot wok until browned, then add the minced garlic and white parts of the green onions, stirring until the mixture becomes highly aromatic.
Combine and Glaze
Add the cooked rice, stir-fry until separated, pour the prepared sauce around the edge of the wok to caramelise, and mix thoroughly before stirring in the peas, carrots, and scrambled eggs.
Finish
Turn off the heat, stir in the green parts of the green onions, toasted sesame seeds, and sesame oil, and serve immediately.
Share this Recipe
Ingredients
| Boneless Chicken Thighs | 250 g |
| Soy Sauce | 1 tsp |
| Mirin | 1 tsp |
| Cornflour | 1 tsp |
| Neutral Oil | 1 tsp |
| White Pepper | 1 pinch |
| Soy Sauce | 2 tbsp |
| Mirin | 1 tbsp |
| Chicken Bouillon Powder | ½ tbsp |
| White Pepper | ¼ tsp |
| Cooked Rice | 4 cups |
| Eggs | 4 |
| Green Onions | 3 stalks |
| Garlic | 3 cloves |
| Frozen Peas and Carrots | ½ cup |
