Egg Chicken Fried Rice
Egg Chicken Fried Rice
Ingredients
For the Chicken Marinade
- 1 pound boneless chicken breast, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 tablespoon white vinegar
- 1/4 teaspoon red food color, (optional)
For the Fried Rice
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 green chili, finely chopped (adjust to taste)
- 2 large eggs
- 4 cups cooked rice, preferably day-old and chilled
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper powder
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce, (e.g., Sriracha or similar)
- 1 tablespoon Schezwan sauce
- 2 stalks spring onion, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the boneless chicken pieces with salt, chili powder, coriander powder, white vinegar, and red food color (if using). Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 2
Cover the bowl and let the chicken marinate at room temperature for 30 minutes. This allows the flavors to meld and tenderize the chicken.
⏱️ 30 min
- 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Fry the chicken, turning occasionally, until it is golden brown and cooked through, about 5-7 minutes. Remove the fried chicken from the wok and set it aside on a plate.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. If there's excess oil from frying the chicken, you can drain a little first. Add the minced garlic and chopped green chili to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min
- 5
Push the garlic and chili to one side of the wok. Crack the 2 large eggs directly into the empty space. Scramble the eggs quickly with your spatula until they are just set but still moist. Break them into small pieces.
⏱️ 2 min
- 6
Add the previously fried chicken pieces back into the wok with the scrambled eggs, garlic, and chili. Stir to combine.
⏱️ 1 min
- 7
Add the cooked rice to the wok. Sprinkle with salt and black pepper powder. Pour in the soy sauce, red chili sauce, and Schezwan sauce.
⏱️ 1 min
- 8
Using two spatulas or a spatula and a spoon, mix all the ingredients thoroughly. Ensure the sauces are evenly distributed and the rice is well coated. Break up any clumps of rice.
⏱️ 2 min
- 9
Continue to stir-fry the mixture for another 1-2 minutes, allowing the rice to heat through and some of the moisture to evaporate, which helps create that characteristic fried rice texture.
⏱️ 2 min
- 10
Remove the wok from the heat. Sprinkle the chopped spring onion over the fried rice.
⏱️ 1 min
- 11
Serve the Egg Chicken Fried Rice immediately while hot.
Kitchen Tools
Nutrition Facts (per serving)
Egg Chicken Fried Rice
For the Chicken Marinade
- 1 pound boneless chicken breast, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 tablespoon white vinegar
- 1/4 teaspoon red food color, (optional)
For the Fried Rice
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 green chili, finely chopped (adjust to taste)
- 2 large eggs
- 4 cups cooked rice, preferably day-old and chilled
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper powder
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce, (e.g., Sriracha or similar)
- 1 tablespoon Schezwan sauce
- 2 stalks spring onion, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the boneless chicken pieces with salt, chili powder, coriander powder, white vinegar, and red food color (if using). Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 2
Cover the bowl and let the chicken marinate at room temperature for 30 minutes. This allows the flavors to meld and tenderize the chicken.
⏱️ 30 min - 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken in a single layer. Fry the chicken, turning occasionally, until it is golden brown and cooked through, about 5-7 minutes. Remove the fried chicken from the wok and set it aside on a plate.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. If there's excess oil from frying the chicken, you can drain a little first. Add the minced garlic and chopped green chili to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 5
Push the garlic and chili to one side of the wok. Crack the 2 large eggs directly into the empty space. Scramble the eggs quickly with your spatula until they are just set but still moist. Break them into small pieces.
⏱️ 2 min - 6
Add the previously fried chicken pieces back into the wok with the scrambled eggs, garlic, and chili. Stir to combine.
⏱️ 1 min - 7
Add the cooked rice to the wok. Sprinkle with salt and black pepper powder. Pour in the soy sauce, red chili sauce, and Schezwan sauce.
⏱️ 1 min - 8
Using two spatulas or a spatula and a spoon, mix all the ingredients thoroughly. Ensure the sauces are evenly distributed and the rice is well coated. Break up any clumps of rice.
⏱️ 2 min - 9
Continue to stir-fry the mixture for another 1-2 minutes, allowing the rice to heat through and some of the moisture to evaporate, which helps create that characteristic fried rice texture.
⏱️ 2 min - 10
Remove the wok from the heat. Sprinkle the chopped spring onion over the fried rice.
⏱️ 1 min - 11
Serve the Egg Chicken Fried Rice immediately while hot.