Chicken Fried Rice

Name: Chicken Fried Rice
Prep time: 35 min
Cook time: 15 min
Yield: 2 to 3 servings
Cuisine: Chinese Menu
Ingredients: Chicken Breast — 225g; Cornflour — 1 tsp; Soy Sauce — 1 tsp; Vegetable Oil — 1 tsp; Bicarbonate of Soda — ⅛ tsp; Cooked Rice — 600g; Eggs — 2; Light Soy Sauce — 1 tbsp; Dark Soy Sauce — 2 tsp; Salt — ½ tsp; Black Pepper — ¼ tsp; Garlic — 1 tbsp; Onion — 50g; Green Beans — 50g; Carrot — 75g; Spring Onions — 2; Vegetable Oil — 4 tbsp

Chinese Chicken Fried Rice is the ultimate comfort dish—a soulful, 'everything-in-one-bowl' masterpiece. While it is a staple of takeout menus worldwide, an authentic version is defined by the quality of the stir-fry, focusing on separated, 'toasty' grains of rice and tender morsels of chicken.

Cuisines

Cooking Instructions

Preparation: 35 minutes
Cooking: 15 minutes

Servings: 2 to 3

Notes:

Using day-old chilled cooked rice is essential, as the dried-out grains absorb the soy sauce and stir-fry oil without becoming mushy.

Bicarbonate of soda in the marinade tenderises the chicken breast, keeping it exceptionally juicy during high-heat stir-frying.

Frozen mixed vegetables can be substituted for fresh carrots and green beans if preferred.

Wetting your hands with a little cold water makes breaking up chilled rice clumps prior to cooking much easier.

Marinate the Chicken
Diced the chicken breast into small bite-sized pieces and place into a bowl. Add the cornflour, soy sauce, vegetable oil, and bicarbonate of soda, mixing well to coat thoroughly. Leave to marinate for 30 minutes.

Scramble the Eggs
Heat 1 tablespoon of vegetable oil in a wok or large pan over high heat until smoking. Pour in the beaten eggs and cook for 30 to 50 seconds until fluffy, breaking them into small pieces with a spatula before setting aside on a plate.

Sear Chicken and Vegetables
Add 1 tablespoon of oil to the same wok. Add the marinated chicken and stir-fry for 1 to 2 minutes until lightly browned. Push the chicken to the side, add another splash of oil, then add the minced garlic, diced onion, green beans, and carrots. Stir-fry together for 2 to 3 minutes until the vegetables soften and the onion turns translucent. Season lightly with salt, then transfer the chicken and vegetables to the egg plate.

Stir-fry the Rice
Heat 2 tablespoons of oil in the smoking hot wok. Add the loosened day-old rice, using a spatula to break down any remaining lumps, and stir-fry continuously for 3 to 5 minutes until the rice is hot and separated.

Combine and Finish
Pour the light soy sauce and dark soy sauce over the rice, tossing rapidly until every grain is evenly coloured. Reintroduce the cooked eggs, chicken, and vegetables to the wok, tossing for 2 minutes to combine. Season with salt and pepper, stir through the chopped spring onions, and serve immediately.