📝 About This Recipe
This quintessential comfort food bridges the gap between a quick weeknight meal and a restaurant-quality feast, featuring tender velveted chicken and pearls of rice kissed by 'wok hei' (the breath of the wok). By using chilled, day-old rice and a high-heat searing technique, we achieve that perfect smoky depth and individual grain definition that defines authentic takeout. It is a harmonious balance of savory soy, aromatic aromatics, and vibrant vegetables that warms the soul with every bite.
🥗 Ingredients
The Rice & Protein
- 4 cups Long-grain white rice (cooked, chilled overnight, and grains separated)
- 1 lb Chicken breast or thighs (cut into 1/2-inch bite-sized pieces)
- 3 Large eggs (lightly beaten with a pinch of salt)
The Aromatics & Vegetables
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated or finely minced)
- 1/2 cup Yellow onion (finely diced)
- 1/2 cup Carrots (peeled and small-diced)
- 1/2 cup Frozen peas (thawed)
- 3 stalks Green onions (sliced, whites and greens separated)
The Savory Sauce
- 3 tablespoons Light soy sauce (for saltiness and depth)
- 1 teaspoon Dark soy sauce (primarily for a rich golden color)
- 1 tablespoon Oyster sauce (adds umami and body)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
- 1/2 teaspoon White pepper (ground)
- 4 tablespoons Neutral oil (such as canola or grapeseed, divided)
👨🍳 Instructions
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1
Prepare the rice by breaking up any large clumps with clean, wet hands. It is crucial that the rice is cold and dry to prevent mushiness.
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2
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, and white pepper. Set this stir-fry sauce aside.
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3
Heat a large wok or heavy-bottomed cast iron skillet over high heat until it begins to smoke slightly. Add 1 tablespoon of neutral oil.
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4
Add the beaten eggs to the wok. Swirl rapidly for 30-45 seconds until just set but still soft. Break into small curds, remove from the wok, and set aside.
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5
Wipe the wok clean, add another tablespoon of oil, and add the chicken pieces in a single layer. Let them sear undisturbed for 2 minutes to develop a golden crust.
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6
Stir-fry the chicken for another 2-3 minutes until fully cooked through. Remove the chicken from the wok and set aside with the eggs.
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7
Add the remaining 2 tablespoons of oil to the hot wok. Toss in the diced onions and carrots, stir-frying for 2-3 minutes until the onions are translucent.
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8
Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until intensely fragrant, being careful not to burn the garlic.
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9
Increase heat to maximum and add the chilled rice. Spread it out and let it sit for 30 seconds to toast, then toss vigorously for 2 minutes.
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10
Pour the prepared sauce mixture over the rice. Stir-fry constantly for 2-3 minutes, ensuring every grain of rice is coated and turns a beautiful mahogany color.
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11
Return the cooked chicken, eggs, and the thawed peas to the wok. Toss everything together for 1-2 minutes until heated through.
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12
Turn off the heat. Drizzle the toasted sesame oil over the dish and toss in the green parts of the scallions.
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13
Give it one final mix and serve immediately while the 'wok hei' aroma is at its peak.
💡 Chef's Tips
Always use day-old rice; fresh rice contains too much moisture and will turn into a gummy mess. Don't crowd the pan; if your wok isn't large enough, cook the rice in two batches to maintain high heat. Velvet your chicken by tossing it in a teaspoon of cornstarch and soy sauce 15 minutes before cooking for extra tenderness. Use a neutral oil with a high smoke point; olive oil or butter will burn at the temperatures required for authentic fried rice. White pepper is the secret ingredient that provides that specific 'takeout' flavor profile that black pepper can't replicate.
🍽️ Serving Suggestions
Serve with a side of crispy Garlic Chili Oil for those who enjoy a spicy kick. Pair with a refreshing smashed cucumber salad dressed in black vinegar and sesame. A crisp, cold lager or a pot of hot Jasmine tea cuts through the richness of the fried rice perfectly. Top with a crispy fried egg (sunny side up) for an extra layer of decadence. Serve alongside vegetable spring rolls for a complete 'at-home' dim sum experience.