Chicken Fried Rice

Preparation

Step 1: Prep the vegetables and meat [00:25]

• Finely mince the 2 cloves of garlic.
• Finely chop the 2 stalks of green onions.
• Peel and dice the 1.76 oz of carrot into small cubes.
• Cut the 6.7 oz of chicken into strips and then into large, uniform-sized cubes.

Step 2: Marinate the chicken [01:08]

• In a bowl, combine the diced chicken with 2 tsp soy sauce, 1 tsp oyster sauce, 1 tsp wine, 1/2 tsp sugar, 1/4 tsp baking soda, 2 tsp corn starch, and 1/8 tsp white pepper powder.
• Mix thoroughly. Once well combined, add 2 tsp of oil and mix again.

Cooking Instructions

Step 3: Cook the eggs [02:11]

• Heat a pan over medium-high heat and add 2 tbsp of oil.
• Crack the 2 eggs directly into the pan.
• Stir-fry until golden and fragrant, then set aside in a bowl.

Step 4: Cook the chicken and vegetables [02:34]

• In the same pan, add another 1 tbsp of oil. If the pan looks dry, add a bit more.
• Add the marinated chicken, spread it out, and let it pan-fry briefly before adding the minced garlic.
• Stir-fry until the chicken is 70-80% cooked.
• Add the diced carrots and stir until coated in oil.
• Add 1/3 cup of green peas and continue to stir-fry for about 30 seconds before removing everything from the pan into the bowl with the eggs.

Step 5: Fried Rice [03:11]

• Clean or wipe the pan and add 1 tbsp of oil.
• Add the 2 cups of cooked rice. If using freshly made rice, ensure it's still warm to easily break up any clumps.
• Add the cooked eggs to the rice and briefly stir to combine.
• Season with 1/4 tsp of salt and mix well.
• Gradually add 3 tsp of dark soy sauce, directing it onto the hot surface of the pan first to sizzle and enhance the flavor, then stir into the rice until the color is even.

Step 6: Final assembly [04:19]

• Add the cooked chicken, carrot, and pea mixture back into the pan with the rice.
• Mix everything together evenly.
• Add the chopped green onions, toss quickly, and serve immediately.