Ultimate Wok-Fired Chicken Fried Rice
Dim Sim LimUltimate Wok-Fired Chicken Fried Rice
Ingredients
For the Chicken & Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold, separated
- 3 large eggs, beaten
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 1/2 red bell pepper, diced
- 1 carrot, small, finely diced
- 1/2 cup frozen peas
- 4 green onions, sliced, white and green parts separated
- 3 tablespoons peanut oil, plus more as needed
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 teaspoon dark soy sauce, for color
- 1/2 teaspoon Chin-Su fish sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon Chef's Choice MSG (Yum Yum), optional, but highly recommended for that umami punch!
- 1 teaspoon sesame oil
- 1 tablespoon crispy chili oil, for serving, as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First, let's get that chicken ready! In a medium bowl, combine the cubed chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, and 1/2 teaspoon white pepper. Mix it all up with your hands – get in there! Let it marinate while you prep the rest, about 10 minutes. This is how we get tender, juicy chicken, baby!
⏱️ 10 min
- 2
Now, the eggs! Heat 1 tablespoon of peanut oil in your screaming hot wok over high heat. Pour in the beaten eggs. Scramble them quickly, breaking them into small pieces with your metal spatula. Once cooked, immediately remove them from the wok and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min
- 3
Add another 1 tablespoon of peanut oil to the wok. Crank that heat up to maximum! Once smoking, add the marinated chicken. Spread it out in a single layer and let it sear for 1-2 minutes without moving it. Then, stir-fry vigorously until the chicken is cooked through and beautifully browned, about 3-4 minutes. Remove the chicken from the wok and set aside with the eggs. Wok hei, baby, wok hei!
⏱️ 5 min
- 4
Time for the aromatics! Add the final 1 tablespoon of peanut oil to the wok. Toss in the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant – don't let it burn! Then, add the diced red bell pepper, diced carrot, and the white parts of the green onions. Stir-fry for 1-2 minutes until slightly tender-crisp. We want that crunch!
⏱️ 2 min
- 5
This is where the magic happens! Add the cold, day-old jasmine rice to the wok. Break up any clumps with your spatula. Pour in the Lee Kum Kee oyster sauce, dark soy sauce, Chin-Su fish sauce, granulated sugar, and the optional Chef's Choice MSG. Stir-fry like a madman, tossing and turning the rice constantly for 3-4 minutes. Make sure every grain is coated and getting that beautiful char. Rice fried, baby!
⏱️ 4 min
- 6
Return the cooked chicken and scrambled eggs to the wok. Add the frozen peas and the green parts of the green onions. Continue to stir-fry for another 1-2 minutes, ensuring everything is heated through and perfectly combined. Finish with a drizzle of sesame oil. Give it one last epic toss! Boom!
⏱️ 2 min
- 7
Serve this masterpiece immediately! Garnish with fresh chopped cilantro and a generous drizzle of crispy chili oil for that extra kick. This is not just fried rice, this is the ULTIMATE Wok-Fired Chicken Fried Rice! 10 out of 10, all fire!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimUltimate Wok-Fired Chicken Fried Rice
For the Chicken & Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Fried Rice
- 4 cups day-old cooked jasmine rice, cold, separated
- 3 large eggs, beaten
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 1/2 red bell pepper, diced
- 1 carrot, small, finely diced
- 1/2 cup frozen peas
- 4 green onions, sliced, white and green parts separated
- 3 tablespoons peanut oil, plus more as needed
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 teaspoon dark soy sauce, for color
- 1/2 teaspoon Chin-Su fish sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon Chef's Choice MSG (Yum Yum), optional, but highly recommended for that umami punch!
- 1 teaspoon sesame oil
- 1 tablespoon crispy chili oil, for serving, as needed
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First, let's get that chicken ready! In a medium bowl, combine the cubed chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon Chinese cooking wine, 1 tablespoon cornstarch, and 1/2 teaspoon white pepper. Mix it all up with your hands – get in there! Let it marinate while you prep the rest, about 10 minutes. This is how we get tender, juicy chicken, baby!
⏱️ 10 min - 2
Now, the eggs! Heat 1 tablespoon of peanut oil in your screaming hot wok over high heat. Pour in the beaten eggs. Scramble them quickly, breaking them into small pieces with your metal spatula. Once cooked, immediately remove them from the wok and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min - 3
Add another 1 tablespoon of peanut oil to the wok. Crank that heat up to maximum! Once smoking, add the marinated chicken. Spread it out in a single layer and let it sear for 1-2 minutes without moving it. Then, stir-fry vigorously until the chicken is cooked through and beautifully browned, about 3-4 minutes. Remove the chicken from the wok and set aside with the eggs. Wok hei, baby, wok hei!
⏱️ 5 min - 4
Time for the aromatics! Add the final 1 tablespoon of peanut oil to the wok. Toss in the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant – don't let it burn! Then, add the diced red bell pepper, diced carrot, and the white parts of the green onions. Stir-fry for 1-2 minutes until slightly tender-crisp. We want that crunch!
⏱️ 2 min - 5
This is where the magic happens! Add the cold, day-old jasmine rice to the wok. Break up any clumps with your spatula. Pour in the Lee Kum Kee oyster sauce, dark soy sauce, Chin-Su fish sauce, granulated sugar, and the optional Chef's Choice MSG. Stir-fry like a madman, tossing and turning the rice constantly for 3-4 minutes. Make sure every grain is coated and getting that beautiful char. Rice fried, baby!
⏱️ 4 min - 6
Return the cooked chicken and scrambled eggs to the wok. Add the frozen peas and the green parts of the green onions. Continue to stir-fry for another 1-2 minutes, ensuring everything is heated through and perfectly combined. Finish with a drizzle of sesame oil. Give it one last epic toss! Boom!
⏱️ 2 min - 7
Serve this masterpiece immediately! Garnish with fresh chopped cilantro and a generous drizzle of crispy chili oil for that extra kick. This is not just fried rice, this is the ULTIMATE Wok-Fired Chicken Fried Rice! 10 out of 10, all fire!