Better Than Takeout Chicken Fried Rice

Chicken Fried Rice

Step 1: Cook the rice [00:08]

Place 350g of washed jasmine rice, 600ml of cold water, and a pinch of salt in a saucepan. Bring to a boil over high heat. Cover, reduce heat to low, and cook for 10 minutes. Turn off the heat and let it steam for an additional 5 minutes. Remove the lid and fluff the rice with a fork or spatula. Spread the rice on a large tray to cool.

Step 2: Prepare ingredients [01:01]

Finely mince 2 cloves of garlic. Thinly slice 4 spring onions, including both the white and green parts.

Step 3: Prepare the sauce [01:38]

In a bowl, combine 2 tbsp of light soy sauce, 1 tbsp of dark soy sauce, 1 1/2 tbsp of oyster sauce, 1 tbsp of Shaoxing wine, 1 tsp of sesame oil, and a little ground white pepper. Whisk until evenly combined.

Step 4: Cut the chicken [02:04]

Dice 800g of chicken thighs into small, uniform pieces.

Step 5: Cook the chicken [02:30]

Heat 1 tbsp of peanut oil in a large pan or wok over high heat. Add the chicken, season with salt and white pepper, and cook for 7-8 minutes until golden and cooked through. Remove the chicken to the side of the pan.

Step 6: Scramble the eggs [03:23]

In the same pan, add 3 beaten whole eggs and 4 egg whites. Let sit for 20-30 seconds, then mix. Combine with the cooked chicken and cook for 1 minute until eggs are crispy and well-combined.

Step 7: Stir-fry the vegetables [03:55]

Add 400g of frozen vegetables. Stir-fry for 2-3 minutes to remove moisture and fry the vegetables.

Step 8: Season and cook [04:23]

Add the minced garlic and a small pinch of salt, stir-frying for 30 seconds. Add the rice and cook for 2-3 minutes while mixing. Pour in the prepared sauce and continue mixing for 1 minute to coat everything evenly.

Step 9: Final touch [05:36]

Turn the heat down and add half of the sliced spring onions. Fold them into the fried rice and season with salt and pepper to taste if needed.