Wolf's Ginger Garlic Chicken Egg Fried Rice
Dim Sim LimWolf's Ginger Garlic Chicken Egg Fried Rice
Ingredients
For the Chicken Marinade
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Egg Rice
- 4 cups day-old cooked jasmine rice, cold and separated
- 3 large eggs, beaten
- 4 cloves garlic, finely minced
- 2 tablespoons fresh ginger, finely minced
- 4 green onions, sliced, whites and greens separated
- 1/2 cup carrot, finely diced
- 1/2 cup frozen peas
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand
- 1 teaspoon sesame oil
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice brand, optional, for that 'yum yum'
- 3 tablespoons vegetable oil, plus more as needed
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed crispy chili oil, for serving
Instructions
- 1
First, let's get that chicken ready! In a medium bowl, combine the chicken pieces with light soy sauce, Chinese cooking wine, cornstarch, and white pepper. Mix it all up until every piece is coated. Let it marinate for at least 15 minutes while you prep everything else. This is how we get that tender, juicy chicken, baby! Boom!
⏱️ 15 min
- 2
Now, let's get our wok screaming hot! Place your carbon steel wok over high heat. Add 1 tablespoon of vegetable oil and swirl it around until it's smoking. This is the secret to non-stick and that beautiful wok hei! Add the marinated chicken and stir-fry vigorously until it's cooked through and lightly browned, about 3-4 minutes. Don't overcrowd the wok; cook in batches if necessary. Remove the chicken and set aside.
⏱️ 5 min
- 3
Wipe out the wok if needed, then add another 1 tablespoon of vegetable oil. Once it's smoking, pour in the beaten eggs. Let them set for a few seconds, then scramble them quickly into small pieces. Remove the eggs and set aside with the chicken. We're building layers of flavor here!
⏱️ 2 min
- 4
Add the final 1 tablespoon of vegetable oil to the hot wok. Toss in the minced garlic and ginger, along with the white parts of the green onions and the diced carrots. Stir-fry for about 1 minute until fragrant. Don't let them burn, we want that beautiful aroma!
⏱️ 1 min
- 5
Now, the star of the show! Add the cold, day-old jasmine rice to the wok. Break up any clumps with your spatula and stir-fry continuously over high heat for 3-4 minutes. You want every grain to be dancing in that wok, getting that beautiful char. This is where the magic happens!
⏱️ 4 min
- 6
Return the cooked chicken and scrambled eggs to the wok. Add the frozen peas. Pour in the light soy sauce, dark soy sauce, oyster sauce, sesame oil, chicken powder, and a little bit of that 'yum yum' MSG if you're feeling it. Toss everything together like a pro, ensuring all ingredients are evenly coated and heated through. Keep that wok moving, baby!
⏱️ 2 min
- 7
Finally, toss in the green parts of the green onions. Give it one last mighty stir-fry for about 30 seconds. Taste and adjust seasoning if needed – maybe a touch more soy or white pepper. This is your masterpiece!
⏱️ 1 min
- 8
Now we serve! Plate your glorious Ginger Garlic Chicken Egg Fried Rice into traditional blue/white ceramic bowls. Garnish generously with fresh chopped cilantro and a drizzle of crispy chili oil for that extra kick. Holy cow, this is 10 out of 10! Enjoy your Bangali fish all fire!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWolf's Ginger Garlic Chicken Egg Fried Rice
For the Chicken Marinade
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1/2-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
For the Egg Rice
- 4 cups day-old cooked jasmine rice, cold and separated
- 3 large eggs, beaten
- 4 cloves garlic, finely minced
- 2 tablespoons fresh ginger, finely minced
- 4 green onions, sliced, whites and greens separated
- 1/2 cup carrot, finely diced
- 1/2 cup frozen peas
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand
- 1 teaspoon sesame oil
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, Chef's Choice brand, optional, for that 'yum yum'
- 3 tablespoons vegetable oil, plus more as needed
- 1/4 cup fresh cilantro, chopped, for garnish
- as needed crispy chili oil, for serving
Instructions
- 1
First, let's get that chicken ready! In a medium bowl, combine the chicken pieces with light soy sauce, Chinese cooking wine, cornstarch, and white pepper. Mix it all up until every piece is coated. Let it marinate for at least 15 minutes while you prep everything else. This is how we get that tender, juicy chicken, baby! Boom!
⏱️ 15 min - 2
Now, let's get our wok screaming hot! Place your carbon steel wok over high heat. Add 1 tablespoon of vegetable oil and swirl it around until it's smoking. This is the secret to non-stick and that beautiful wok hei! Add the marinated chicken and stir-fry vigorously until it's cooked through and lightly browned, about 3-4 minutes. Don't overcrowd the wok; cook in batches if necessary. Remove the chicken and set aside.
⏱️ 5 min - 3
Wipe out the wok if needed, then add another 1 tablespoon of vegetable oil. Once it's smoking, pour in the beaten eggs. Let them set for a few seconds, then scramble them quickly into small pieces. Remove the eggs and set aside with the chicken. We're building layers of flavor here!
⏱️ 2 min - 4
Add the final 1 tablespoon of vegetable oil to the hot wok. Toss in the minced garlic and ginger, along with the white parts of the green onions and the diced carrots. Stir-fry for about 1 minute until fragrant. Don't let them burn, we want that beautiful aroma!
⏱️ 1 min - 5
Now, the star of the show! Add the cold, day-old jasmine rice to the wok. Break up any clumps with your spatula and stir-fry continuously over high heat for 3-4 minutes. You want every grain to be dancing in that wok, getting that beautiful char. This is where the magic happens!
⏱️ 4 min - 6
Return the cooked chicken and scrambled eggs to the wok. Add the frozen peas. Pour in the light soy sauce, dark soy sauce, oyster sauce, sesame oil, chicken powder, and a little bit of that 'yum yum' MSG if you're feeling it. Toss everything together like a pro, ensuring all ingredients are evenly coated and heated through. Keep that wok moving, baby!
⏱️ 2 min - 7
Finally, toss in the green parts of the green onions. Give it one last mighty stir-fry for about 30 seconds. Taste and adjust seasoning if needed – maybe a touch more soy or white pepper. This is your masterpiece!
⏱️ 1 min - 8
Now we serve! Plate your glorious Ginger Garlic Chicken Egg Fried Rice into traditional blue/white ceramic bowls. Garnish generously with fresh chopped cilantro and a drizzle of crispy chili oil for that extra kick. Holy cow, this is 10 out of 10! Enjoy your Bangali fish all fire!