Chicken Fried Rice

Source Serves: 3-4

Main Recipe

Ingredients

• 3 T neutral oil (divided), preferably vegetable or peanut
• 2 c (350 g) cooked long grain/jasmine rice blend (2 parts long grain, 1 part jasmine)
• 2 egg, beaten (seasoned with pinch salt and pinch MSG)
• 1/2 c (75 g) yellow onion, medium dice
• 2 T (28 g) carrot, medium dice
• 2 cloves rough chopped garlic
• 40 g bean sprouts
• 2 T (28 g) frozen green peas
• 2 T (12 g) green onion, finely sliced
• 2 oz (56 g) Marinated Chicken
• the Sauce Mixture
• the Seasoning Mixture

Method

• Heat wok or pan over medium high heat until lightly smoking
• Add 1 tbsp neutral oil swirl around and allow to heat for 15-30 seconds until shimmering
• Turn heat to low and add eggs
• Cook eggs for 20-30 seconds until puffed up around the edges
• Turn egg over with cooking utensil and lightly scramble, about 20-30 seconds
• Remove egg from pan to boil and wipe out wok or pan
• Return wok to medium-high heat and add 1 tbsp neutral oil, swirl and heat until shimmering
• Add chicken and cook until 90% done, about 2-3 minutes
• Remove chicken and add to bowl with egg
• Return wok to medium to medium-high heat and add final tbsp oil, heat until shimmering
• Add onion and carrot and cook until onion is translucent, about 1-2 minutes
• Add garlic and cook for about 15-20 seconds
• Add rice and toss with vegetables
• Push rice down flat and break up any clumps with spoon, cook rice until lightly toasted, about 2-4 minutes
• Add the chicken and egg to the rice and mix in well
• Push rice to center of wok and add sauce mixture around the rim, immediately stir into the rice until fully incorporated and no clumps of white rice remains
• Add seasoning mixture and stir into rice
• Add green peas and bean sprouts, mix into rice
• Push rice to center of the wok and add Shaoxing wine around the rim of wok, immediately stir into the rice
• Turn off the heat and mix in green onions and toasted sesame oil, stir until combined
• Taste, adjust seasoning with salt and white pepper and serve

Sauce mixture

Ingredients

• 3 t (2 g) sugar
• 2 t (10 g) light soy sauce
• 1/2 t (2.5 g) dark soy sauce

Seasoning mixture

Ingredients

• 1/2 t (2 g) MSG
• 1 t (3 g) kosher salt
• 2 pinch white pepper
• 2 t (9 g) Shaoxing wine
• 1 t (5 g) toasted sesame oil

Marinated Chicken

Ingredients

• 1 chicken breast (12-16 oz., 340-450 g) slivers, see instructions below
• 1/2 t (2 g) baking soda
• 1/2 t (2.5 g) light soy sauce
• 1/2 t (2 g) sugar
• 1/2 t (1.5 g) cornstarch
• 1/4 t (1 g) kosher salt
• 1/8 t (.5 g) MSG
• 1 t (5 g) neutral oil, preferably vegetable or peanut

Method

• Remove tenderloin and slice chicken lengthwise into 3-5 strips
• Turn strips perpendicular and slice across the grain into 1/8 inch (3mm) slivers, repeat with tenderloin
• Wash chicken slivers under cold running water until they become slightly more white in appearance
• Wring all water out of the slivers in your hand or by pressing against the colander
• Mix in baking soda with washed chicken for 30-45 seconds
• Mix in the rest of marinade ingredients and marinate for at least 15 minutes before use or up to overnight