Wok-Fired Chicken Fried Rice: The Wolf's Way!
Dim Sim LimWok-Fired Chicken Fried Rice: The Wolf's Way!
Ingredients
For the Chicken & Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Fried Rice Base
- 4 cups day-old cooked white rice, cold, separated
- 3 large eggs, beaten
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 1/2 yellow onion, diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 3 green onions, sliced, white and green parts separated
For the Fried Rice Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, (for color)
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon Chinese cooking wine, Shaoxing preferred
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami punch!
- 1/4 teaspoon Chef's Choice MSG, optional, but highly recommended for that 'yum yum'!
For Cooking & Garnish
- 3 tablespoons vegetable oil, plus more as needed
- as needed crispy chili oil, for serving
Instructions
- 1
First, let's get that chicken ready! In a bowl, combine your diced chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix it up good with your hands, ensuring every piece is coated. Set aside to marinate while you prep everything else. This is where the flavor journey begins!
⏱️ 5 min
- 2
Now, for the sauce! In a small bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Lee Kum Kee oyster sauce, 1 tablespoon Chinese cooking wine, 1/2 teaspoon granulated sugar, 1/2 teaspoon chicken powder, and 1/4 teaspoon Chef's Choice MSG (if you're going for that ultimate 'yum yum'!). Set this liquid gold aside.
⏱️ 3 min
- 3
Time to fire up that wok! Get your wok screaming hot over high heat. Add 1 tablespoon of vegetable oil. Swirl it around, coating the surface. Once it's shimmering and just starting to smoke, pour in your beaten eggs. Scramble them quickly, breaking them into small pieces. Cook for about 30 seconds until just set, then immediately remove them from the wok and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min
- 4
Add another 1 tablespoon of vegetable oil to the hot wok. Toss in your marinated chicken. Spread it out in a single layer and let it sear for 1-2 minutes without moving it, getting some beautiful caramelization. Then, stir-fry vigorously for another 2-3 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set it aside with the eggs. Boom! Protein power!
⏱️ 4 min
- 5
One more tablespoon of vegetable oil into the wok! Add your minced garlic, minced ginger, and the white parts of your green onions. Stir-fry for about 30 seconds until fragrant – oh, that aroma! Then, add your diced yellow onion and carrots. Stir-fry for 2-3 minutes until the onions are translucent and the carrots start to soften. We're building layers of flavor, baby!
⏱️ 3 min
- 6
Now, it's rice time! Add your cold, day-old white rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, tossing constantly, ensuring every grain gets kissed by that wok hei. You want it to get slightly toasted and dry. This is crucial for perfect fried rice, no mushy business here!
⏱️ 4 min
- 7
Return the cooked chicken and scrambled eggs to the wok. Add the frozen peas. Pour in your pre-mixed fried rice sauce. Now, stir-fry like your life depends on it! Toss everything together for 2-3 minutes, making sure the sauce evenly coats every single ingredient. The rice should be glistening and beautifully colored. This is where the magic happens!
⏱️ 3 min
- 8
Finally, toss in the green parts of your sliced green onions. Give it one last quick stir-fry for 15-30 seconds. Taste and adjust seasoning if needed – maybe a dash more soy or a pinch more chicken powder. Now we serve! Dish out this glorious wok-fired chicken fried rice into bowls. Garnish with a generous drizzle of crispy chili oil for that extra kick and crunch. Holy cow, that's 10 out of 10!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Chicken Fried Rice: The Wolf's Way!
For the Chicken & Marinade
- 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
For the Fried Rice Base
- 4 cups day-old cooked white rice, cold, separated
- 3 large eggs, beaten
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 1/2 yellow onion, diced
- 1/2 cup carrots, finely diced
- 1/2 cup frozen peas
- 3 green onions, sliced, white and green parts separated
For the Fried Rice Sauce
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, (for color)
- 1 tablespoon oyster sauce, Lee Kum Kee brand, of course!
- 1 tablespoon Chinese cooking wine, Shaoxing preferred
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder, for that extra umami punch!
- 1/4 teaspoon Chef's Choice MSG, optional, but highly recommended for that 'yum yum'!
For Cooking & Garnish
- 3 tablespoons vegetable oil, plus more as needed
- as needed crispy chili oil, for serving
Instructions
- 1
First, let's get that chicken ready! In a bowl, combine your diced chicken thighs with 1 tablespoon light soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix it up good with your hands, ensuring every piece is coated. Set aside to marinate while you prep everything else. This is where the flavor journey begins!
⏱️ 5 min - 2
Now, for the sauce! In a small bowl, whisk together 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Lee Kum Kee oyster sauce, 1 tablespoon Chinese cooking wine, 1/2 teaspoon granulated sugar, 1/2 teaspoon chicken powder, and 1/4 teaspoon Chef's Choice MSG (if you're going for that ultimate 'yum yum'!). Set this liquid gold aside.
⏱️ 3 min - 3
Time to fire up that wok! Get your wok screaming hot over high heat. Add 1 tablespoon of vegetable oil. Swirl it around, coating the surface. Once it's shimmering and just starting to smoke, pour in your beaten eggs. Scramble them quickly, breaking them into small pieces. Cook for about 30 seconds until just set, then immediately remove them from the wok and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min - 4
Add another 1 tablespoon of vegetable oil to the hot wok. Toss in your marinated chicken. Spread it out in a single layer and let it sear for 1-2 minutes without moving it, getting some beautiful caramelization. Then, stir-fry vigorously for another 2-3 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set it aside with the eggs. Boom! Protein power!
⏱️ 4 min - 5
One more tablespoon of vegetable oil into the wok! Add your minced garlic, minced ginger, and the white parts of your green onions. Stir-fry for about 30 seconds until fragrant – oh, that aroma! Then, add your diced yellow onion and carrots. Stir-fry for 2-3 minutes until the onions are translucent and the carrots start to soften. We're building layers of flavor, baby!
⏱️ 3 min - 6
Now, it's rice time! Add your cold, day-old white rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-4 minutes, tossing constantly, ensuring every grain gets kissed by that wok hei. You want it to get slightly toasted and dry. This is crucial for perfect fried rice, no mushy business here!
⏱️ 4 min - 7
Return the cooked chicken and scrambled eggs to the wok. Add the frozen peas. Pour in your pre-mixed fried rice sauce. Now, stir-fry like your life depends on it! Toss everything together for 2-3 minutes, making sure the sauce evenly coats every single ingredient. The rice should be glistening and beautifully colored. This is where the magic happens!
⏱️ 3 min - 8
Finally, toss in the green parts of your sliced green onions. Give it one last quick stir-fry for 15-30 seconds. Taste and adjust seasoning if needed – maybe a dash more soy or a pinch more chicken powder. Now we serve! Dish out this glorious wok-fired chicken fried rice into bowls. Garnish with a generous drizzle of crispy chili oil for that extra kick and crunch. Holy cow, that's 10 out of 10!
⏱️ 2 min