Ultimate Wok-Fired Fried Rice
Dim Sim LimUltimate Wok-Fired Fried Rice
Ingredients
For the Rice Base
- 4 cups day-old cooked jasmine rice, cold, separated
- 3 large eggs, lightly beaten
For the Protein & Vegetables
- 12 ounces boneless, skinless chicken thighs, diced into 1/2-inch pieces
- 8 ounces large shrimp, peeled, deveined, tails on or off
- 1/2 yellow onion, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas, thawed
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 4 green onions, sliced, white and green parts separated
For the Ultimate Sauce
- 3 tablespoons light soy sauce, Lee Kum Kee preferred
- 1 tablespoon dark soy sauce, for color and depth
- 1 tablespoon oyster sauce, Lee Kum Kee preferred
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra savory punch
- 1/4 teaspoon MSG, the 'Yum Yum', Chef's Choice brand preferred
For Cooking & Garnish
- 3 tablespoons peanut oil, or other high smoke point oil
- as needed crispy chili oil, for serving
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
First things first, let's get that sauce ready! In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, granulated sugar, chicken powder, and that glorious MSG. Mix it well until everything is dissolved. This is our flavor bomb, people! Set it aside.
⏱️ 3 min
- 2
Heat your carbon steel wok over screaming high heat until it just starts to smoke. This is crucial for that wok hei! Add 1 tablespoon of peanut oil and swirl to coat the entire surface. Crack in your beaten eggs and scramble them quickly, breaking them into small pieces. Once cooked, immediately remove the eggs from the wok and set aside. Don't overcook them!
⏱️ 2 min
- 3
Add another 1 tablespoon of peanut oil to the still-hot wok. Toss in your diced chicken. Stir-fry vigorously, breaking up any clumps, until the chicken is cooked through and beautifully browned, about 3-4 minutes. Remove the chicken from the wok and set it aside with the eggs.
⏱️ 4 min
- 4
Add the last 1 tablespoon of peanut oil to the wok. Throw in the shrimp and stir-fry for just 1-2 minutes until they turn pink and opaque. Do not overcook! Remove the shrimp and set aside with the chicken and eggs.
⏱️ 2 min
- 5
With the wok still blazing hot, add the diced yellow onion and carrots. Stir-fry for 2-3 minutes until they start to soften and become fragrant. Now, add the minced garlic and ginger, along with the white parts of the green onions. Stir-fry for another 30 seconds until incredibly aromatic. Boom! That's the smell of flavor!
⏱️ 3 min
- 6
It's rice time! Add your cold, day-old jasmine rice to the wok. Using your metal spatula or brass ladle, break up any clumps and spread the rice evenly. Press the rice against the hot surface of the wok, then toss and stir-fry for 3-4 minutes. This is where the magic happens, getting those grains toasted and separated. Wok the hell out of it!
⏱️ 4 min
- 7
Return the cooked chicken, shrimp, and scrambled eggs to the wok. Add the thawed peas. Pour your prepared ultimate sauce evenly over the rice and ingredients. Stir-fry and toss everything together like a madman for another 1-2 minutes, ensuring every grain of rice and every piece of protein is coated in that glorious sauce. Get that wok hei infused!
⏱️ 2 min
- 8
Finally, toss in the green parts of the green onions. Give it one last quick stir-fry for about 15 seconds. Taste and adjust seasoning if needed – maybe a touch more soy or a sprinkle of white pepper. Now we serve!
⏱️ 1 min
- 9
Dish out this incredible Ultimate Wok-Fired Fried Rice onto your favorite serving plates. Garnish generously with fresh chopped cilantro and a drizzle of crispy chili oil for that extra kick and visual appeal. Enjoy this masterpiece, 10 out of 10!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimUltimate Wok-Fired Fried Rice
For the Rice Base
- 4 cups day-old cooked jasmine rice, cold, separated
- 3 large eggs, lightly beaten
For the Protein & Vegetables
- 12 ounces boneless, skinless chicken thighs, diced into 1/2-inch pieces
- 8 ounces large shrimp, peeled, deveined, tails on or off
- 1/2 yellow onion, finely diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas, thawed
- 4 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 4 green onions, sliced, white and green parts separated
For the Ultimate Sauce
- 3 tablespoons light soy sauce, Lee Kum Kee preferred
- 1 tablespoon dark soy sauce, for color and depth
- 1 tablespoon oyster sauce, Lee Kum Kee preferred
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra savory punch
- 1/4 teaspoon MSG, the 'Yum Yum', Chef's Choice brand preferred
For Cooking & Garnish
- 3 tablespoons peanut oil, or other high smoke point oil
- as needed crispy chili oil, for serving
- as needed fresh cilantro, chopped, for garnish
Instructions
- 1
First things first, let's get that sauce ready! In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, granulated sugar, chicken powder, and that glorious MSG. Mix it well until everything is dissolved. This is our flavor bomb, people! Set it aside.
⏱️ 3 min - 2
Heat your carbon steel wok over screaming high heat until it just starts to smoke. This is crucial for that wok hei! Add 1 tablespoon of peanut oil and swirl to coat the entire surface. Crack in your beaten eggs and scramble them quickly, breaking them into small pieces. Once cooked, immediately remove the eggs from the wok and set aside. Don't overcook them!
⏱️ 2 min - 3
Add another 1 tablespoon of peanut oil to the still-hot wok. Toss in your diced chicken. Stir-fry vigorously, breaking up any clumps, until the chicken is cooked through and beautifully browned, about 3-4 minutes. Remove the chicken from the wok and set it aside with the eggs.
⏱️ 4 min - 4
Add the last 1 tablespoon of peanut oil to the wok. Throw in the shrimp and stir-fry for just 1-2 minutes until they turn pink and opaque. Do not overcook! Remove the shrimp and set aside with the chicken and eggs.
⏱️ 2 min - 5
With the wok still blazing hot, add the diced yellow onion and carrots. Stir-fry for 2-3 minutes until they start to soften and become fragrant. Now, add the minced garlic and ginger, along with the white parts of the green onions. Stir-fry for another 30 seconds until incredibly aromatic. Boom! That's the smell of flavor!
⏱️ 3 min - 6
It's rice time! Add your cold, day-old jasmine rice to the wok. Using your metal spatula or brass ladle, break up any clumps and spread the rice evenly. Press the rice against the hot surface of the wok, then toss and stir-fry for 3-4 minutes. This is where the magic happens, getting those grains toasted and separated. Wok the hell out of it!
⏱️ 4 min - 7
Return the cooked chicken, shrimp, and scrambled eggs to the wok. Add the thawed peas. Pour your prepared ultimate sauce evenly over the rice and ingredients. Stir-fry and toss everything together like a madman for another 1-2 minutes, ensuring every grain of rice and every piece of protein is coated in that glorious sauce. Get that wok hei infused!
⏱️ 2 min - 8
Finally, toss in the green parts of the green onions. Give it one last quick stir-fry for about 15 seconds. Taste and adjust seasoning if needed – maybe a touch more soy or a sprinkle of white pepper. Now we serve!
⏱️ 1 min - 9
Dish out this incredible Ultimate Wok-Fired Fried Rice onto your favorite serving plates. Garnish generously with fresh chopped cilantro and a drizzle of crispy chili oil for that extra kick and visual appeal. Enjoy this masterpiece, 10 out of 10!
⏱️ 1 min