Peking Chicken Fried Rice
Peking Chicken Fried Rice
Ingredients
For the Peking Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch
For the Fried Rice
- 4 cups cooked white rice, day-old, chilled
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
- 1/2 yellow onion, diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 1/4 teaspoon white pepper
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add 1/2 tablespoon of vegetable oil to the same skillet. Pour in the beaten eggs and scramble until just set. Break the eggs into small pieces and remove them from the skillet, setting aside with the chicken.
⏱️ 3 min
- 4
Add the remaining 1 1/2 tablespoons of vegetable oil to the skillet. Add the diced yellow onion and carrots, and cook for 3-4 minutes until softened.
⏱️ 4 min
- 5
Add the day-old chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.
⏱️ 5 min
- 6
Return the cooked chicken and scrambled eggs to the skillet with the rice. Add the frozen peas, soy sauce, oyster sauce (if using), and white pepper. Stir well to combine all ingredients and cook for another 2-3 minutes until the peas are heated through.
⏱️ 3 min
- 7
Taste and adjust seasonings as needed. Serve hot, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peking Chicken Fried Rice
For the Peking Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch
For the Fried Rice
- 4 cups cooked white rice, day-old, chilled
- 2 large eggs, beaten
- 3 tablespoons vegetable oil, divided
- 1/2 yellow onion, diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce, (optional)
- 1/4 teaspoon white pepper
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, hoisin sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and cornstarch. Mix well to ensure the chicken is evenly coated. Cover and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add 1/2 tablespoon of vegetable oil to the same skillet. Pour in the beaten eggs and scramble until just set. Break the eggs into small pieces and remove them from the skillet, setting aside with the chicken.
⏱️ 3 min - 4
Add the remaining 1 1/2 tablespoons of vegetable oil to the skillet. Add the diced yellow onion and carrots, and cook for 3-4 minutes until softened.
⏱️ 4 min - 5
Add the day-old chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly crispy.
⏱️ 5 min - 6
Return the cooked chicken and scrambled eggs to the skillet with the rice. Add the frozen peas, soy sauce, oyster sauce (if using), and white pepper. Stir well to combine all ingredients and cook for another 2-3 minutes until the peas are heated through.
⏱️ 3 min - 7
Taste and adjust seasonings as needed. Serve hot, garnished with sliced green onions.
⏱️ 1 min