Chicken Fried Rice
Chicken Fried Rice
Ingredients
- 4 cups cooked white rice, preferably day-old
- 1 large egg, beaten
- 1 pound chicken breast
- 2 tablespoons vegetable oil
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
Instructions
- 1
Prepare the rice: If not already done, scoop 4 cups of cooked white rice into a container. For best results, use day-old rice as it fries better.
⏱️ 1 min
- 2
Prepare the egg: Crack 1 large egg into a small bowl. Beat the egg thoroughly with chopsticks or a fork until the yolk and white are fully combined.
⏱️ 2 min
- 3
Cook the chicken: Bring a pot of water to a boil. Place the chicken breast into a metal strainer or directly into the boiling water. Cook until the chicken is cooked through, about 8-10 minutes.
⏱️ 10 min•🌡️ 212
- 4
Shred the chicken: Remove the cooked chicken breast from the boiling water and place it on a cutting board. Using a chef's knife, cut the chicken breast into bite-sized strips or dice it. Transfer the chicken to a separate bowl.
⏱️ 5 min
- 5
Heat the wok: Place a wok over high heat on a stove. Add 2 tablespoons of vegetable oil to the hot wok.
⏱️ 1 min
- 6
Stir-fry chicken: Add the cut chicken strips to the hot oil in the wok. Stir-fry the chicken using a large ladle or spatula for 1-2 minutes until lightly browned.
⏱️ 2 min
- 7
Add egg: Pour the beaten egg into the wok with the chicken. Immediately stir-fry, breaking up and scrambling the egg, mixing it with the chicken until cooked through.
⏱️ 2 min
- 8
Add rice: Add the pre-prepared cooked white rice to the wok. Stir-fry vigorously, breaking up any clumps of rice and mixing it thoroughly with the chicken and scrambled egg.
⏱️ 3 min
- 9
Season with soy sauce: Pour 2 tablespoons of dark soy sauce into the wok. Continue to stir-fry, ensuring the soy sauce is evenly distributed and coats the rice, turning it a light brown color.
⏱️ 2 min
- 10
Add aromatics: Drizzle 1 teaspoon of sesame oil into the wok. Follow with a splash of 1 tablespoon of Shaoxing wine.
⏱️ 1 min
- 11
Final stir-fry: Perform a final vigorous stir-fry for 1-2 minutes to combine all ingredients and flavors thoroughly and heat everything through.
⏱️ 2 min
- 12
Serve: Scoop the finished chicken fried rice from the wok into serving bowls or an aluminum takeaway container for serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fried Rice
- 4 cups cooked white rice, preferably day-old
- 1 large egg, beaten
- 1 pound chicken breast
- 2 tablespoons vegetable oil
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon Shaoxing wine
Instructions
- 1
Prepare the rice: If not already done, scoop 4 cups of cooked white rice into a container. For best results, use day-old rice as it fries better.
⏱️ 1 min - 2
Prepare the egg: Crack 1 large egg into a small bowl. Beat the egg thoroughly with chopsticks or a fork until the yolk and white are fully combined.
⏱️ 2 min - 3
Cook the chicken: Bring a pot of water to a boil. Place the chicken breast into a metal strainer or directly into the boiling water. Cook until the chicken is cooked through, about 8-10 minutes.
⏱️ 10 min•🌡️ 212 - 4
Shred the chicken: Remove the cooked chicken breast from the boiling water and place it on a cutting board. Using a chef's knife, cut the chicken breast into bite-sized strips or dice it. Transfer the chicken to a separate bowl.
⏱️ 5 min - 5
Heat the wok: Place a wok over high heat on a stove. Add 2 tablespoons of vegetable oil to the hot wok.
⏱️ 1 min - 6
Stir-fry chicken: Add the cut chicken strips to the hot oil in the wok. Stir-fry the chicken using a large ladle or spatula for 1-2 minutes until lightly browned.
⏱️ 2 min - 7
Add egg: Pour the beaten egg into the wok with the chicken. Immediately stir-fry, breaking up and scrambling the egg, mixing it with the chicken until cooked through.
⏱️ 2 min - 8
Add rice: Add the pre-prepared cooked white rice to the wok. Stir-fry vigorously, breaking up any clumps of rice and mixing it thoroughly with the chicken and scrambled egg.
⏱️ 3 min - 9
Season with soy sauce: Pour 2 tablespoons of dark soy sauce into the wok. Continue to stir-fry, ensuring the soy sauce is evenly distributed and coats the rice, turning it a light brown color.
⏱️ 2 min - 10
Add aromatics: Drizzle 1 teaspoon of sesame oil into the wok. Follow with a splash of 1 tablespoon of Shaoxing wine.
⏱️ 1 min - 11
Final stir-fry: Perform a final vigorous stir-fry for 1-2 minutes to combine all ingredients and flavors thoroughly and heat everything through.
⏱️ 2 min - 12
Serve: Scoop the finished chicken fried rice from the wok into serving bowls or an aluminum takeaway container for serving.
⏱️ 1 min