Chicken Fried Rice (鸡肉炒饭)
Making your takeout favorite at home is easy! This chicken fried rice recipe includes many tips to help you achieve the best result.
- Prep time
- 10 min
- Cook time
- 6 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 small piece chicken breast (about 7 oz/200 g (see note 1))
- 2 teaspoon cornstarch
- 1 pinch salt
- 1 tablespoon water
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- ⅛ teaspoon ground white pepper
- 1 teaspoon sesame oil
- 2 tablespoon neutral cooking oil (divided)
- 3 clove garlic (minced)
- 1 small onion (diced)
- 1 cup button mushrooms (diced (see note 2))
- ½ cup red pepper (diced)
- ½ cup peas
- 3 cup cooked rice (see note 3)
- 1 stalk scallions (finely chopped)
Instructions
- 1
Marinate the chicken
- 2
Cut the chicken into small cubes then put them into a bowl. Add cornstarch, salt, and water. Mix well and leave to marinate for 5 minutes.
- 3
Mix the seasonings
- 4
In a small bowl, mix light soy sauce, dark soy sauce, white pepper, and sesame oil. Set aside.
- 5
Sear the chicken
- 6
Heat an empty wok or large skillet over high heat until hot then add 1 tablespoon of oil (N.B. if using cookware with non-stick coating, add oil first then heat up).
- 7
Stir in the marinated chicken. Fry until the chicken pieces turn pale. Dish them out and leave any oil in the wok.
- 8
Stir fry the vegetables
- 9
Add the remaining 1 tablespoon of oil to the wok. Put in minced garlic and diced onion. Sizzle until the onion browns slightly.
- 10
Stir in diced mushrooms, red pepper, and peas. Toss over high heat for about 1 minute.
- 11
Combine the dish
- 12
Tip in the cooked rice and pour in the seasoning mixture. Stir and toss constantly to heat the rice evenly. Use a spatula to loosen any rice in lumps.
- 13
Once the rice becomes piping hot, return the chicken to the wok. Give everything a thorough toss for about 30 seconds. Stir in chopped scallions before dishing out to serve.