Wok-fired 'Wolf's Kiss' Fried Rice
Dim Sim LimWok-fired 'Wolf's Kiss' Fried Rice
Ingredients
For the 'Wolf's Kiss' Base
- 4 cups day-old cooked jasmine rice, cold, separated
- 3 large eggs, beaten
- 4 cloves garlic, finely minced with a cleaver
- 1 tablespoon fresh ginger, finely minced with a cleaver
- 1/2 cup green onions, sliced, whites and greens separated
- 3 tablespoons peanut oil
For the Protein & Veggies
- 12 ounces boneless, skinless chicken thighs, diced into 1/2-inch pieces
- 8 ounces shrimp, peeled, deveined, tails on or off
- 1/2 cup carrots, small diced
- 1/2 cup frozen peas
- 1/2 cup bell pepper, small diced (red or yellow for color!)
For the 'Wolf's Kiss' Sauce
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce, for color and depth
- 1 teaspoon Chin-Su fish sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon Chef's Choice MSG, the 'Yum Yum' secret!
- 1 teaspoon sesame oil
For Garnish (Optional)
- as needed crispy chili oil, for that extra kick!
- as needed fresh cilantro, roughly chopped
Instructions
- 1
First, we prep! Get that cleaver out and show it who's boss. Mince your garlic and ginger, dice your chicken and bell pepper, slice those green onions, separating the whites from the greens. Whisk your eggs in a bowl. Mix all your 'Wolf's Kiss' Sauce ingredients in a small bowl and set aside. Organization is key for wok mastery!
⏱️ 15 min
- 2
Heat your wok like a beast! Get it screaming hot over high heat until it just starts to smoke. Add 1 tablespoon of peanut oil, swirl it around to coat the entire surface. This is how we build that wok hei, baby!
⏱️ 1 min
- 3
Pour in your beaten eggs. Let them set for a few seconds, then scramble them quickly with your metal spatula. Don't overcook! We want fluffy, tender egg pieces. Remove the cooked egg from the wok and set aside. Boom! First component done.
⏱️ 1 min
- 4
Add another tablespoon of peanut oil to the screaming hot wok. Toss in your diced chicken. Stir-fry vigorously, breaking it up, until it's beautifully browned and cooked through, about 3-4 minutes. Remove the chicken and set aside with the egg.
⏱️ 4 min
- 5
One more tablespoon of peanut oil into the wok. Add the shrimp. Stir-fry for just 1-2 minutes until they turn pink and opaque. Don't overcook, or they'll be rubbery! Remove and set aside. We're building layers of flavor here!
⏱️ 2 min
- 6
With the wok still blazing, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Don't let it burn! This is the aromatic foundation of our 'Wolf's Kiss'!
⏱️ 1 min
- 7
Toss in the diced carrots and bell pepper. Stir-fry for 1-2 minutes until they start to soften slightly but still have a bite. Add the frozen peas and stir-fry for another minute.
⏱️ 2 min
- 8
Now for the star of the show: the cold day-old rice! Add it to the wok. Use your spatula to break up any clumps. Stir-fry constantly, pressing the rice against the wok surface to get those beautiful crispy bits. This is where the magic happens! Cook for 3-4 minutes.
⏱️ 4 min
- 9
Return the cooked chicken, shrimp, and scrambled egg to the wok with the rice and vegetables. Pour in your pre-mixed 'Wolf's Kiss' Sauce. Stir-fry like a madman, tossing everything together until the rice is evenly coated and the sauce is absorbed. Make sure every grain gets some love!
⏱️ 2 min
- 10
Finally, toss in the green parts of the green onions. Give it one last mighty stir-fry for 30 seconds. Taste and adjust seasoning if needed – maybe a little more 'Yum Yum' for good measure? Woo! This is going to be insane!
⏱️ 1 min
- 11
Serve immediately, piled high in a big bowl. Garnish with a generous drizzle of crispy chili oil and fresh cilantro if you're feeling fancy. This is the 'Wolf's Kiss' Fried Rice, 10 out of 10! Enjoy, my friends!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-fired 'Wolf's Kiss' Fried Rice
For the 'Wolf's Kiss' Base
- 4 cups day-old cooked jasmine rice, cold, separated
- 3 large eggs, beaten
- 4 cloves garlic, finely minced with a cleaver
- 1 tablespoon fresh ginger, finely minced with a cleaver
- 1/2 cup green onions, sliced, whites and greens separated
- 3 tablespoons peanut oil
For the Protein & Veggies
- 12 ounces boneless, skinless chicken thighs, diced into 1/2-inch pieces
- 8 ounces shrimp, peeled, deveined, tails on or off
- 1/2 cup carrots, small diced
- 1/2 cup frozen peas
- 1/2 cup bell pepper, small diced (red or yellow for color!)
For the 'Wolf's Kiss' Sauce
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce, for color and depth
- 1 teaspoon Chin-Su fish sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon Chef's Choice MSG, the 'Yum Yum' secret!
- 1 teaspoon sesame oil
For Garnish (Optional)
- as needed crispy chili oil, for that extra kick!
- as needed fresh cilantro, roughly chopped
Instructions
- 1
First, we prep! Get that cleaver out and show it who's boss. Mince your garlic and ginger, dice your chicken and bell pepper, slice those green onions, separating the whites from the greens. Whisk your eggs in a bowl. Mix all your 'Wolf's Kiss' Sauce ingredients in a small bowl and set aside. Organization is key for wok mastery!
⏱️ 15 min - 2
Heat your wok like a beast! Get it screaming hot over high heat until it just starts to smoke. Add 1 tablespoon of peanut oil, swirl it around to coat the entire surface. This is how we build that wok hei, baby!
⏱️ 1 min - 3
Pour in your beaten eggs. Let them set for a few seconds, then scramble them quickly with your metal spatula. Don't overcook! We want fluffy, tender egg pieces. Remove the cooked egg from the wok and set aside. Boom! First component done.
⏱️ 1 min - 4
Add another tablespoon of peanut oil to the screaming hot wok. Toss in your diced chicken. Stir-fry vigorously, breaking it up, until it's beautifully browned and cooked through, about 3-4 minutes. Remove the chicken and set aside with the egg.
⏱️ 4 min - 5
One more tablespoon of peanut oil into the wok. Add the shrimp. Stir-fry for just 1-2 minutes until they turn pink and opaque. Don't overcook, or they'll be rubbery! Remove and set aside. We're building layers of flavor here!
⏱️ 2 min - 6
With the wok still blazing, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Don't let it burn! This is the aromatic foundation of our 'Wolf's Kiss'!
⏱️ 1 min - 7
Toss in the diced carrots and bell pepper. Stir-fry for 1-2 minutes until they start to soften slightly but still have a bite. Add the frozen peas and stir-fry for another minute.
⏱️ 2 min - 8
Now for the star of the show: the cold day-old rice! Add it to the wok. Use your spatula to break up any clumps. Stir-fry constantly, pressing the rice against the wok surface to get those beautiful crispy bits. This is where the magic happens! Cook for 3-4 minutes.
⏱️ 4 min - 9
Return the cooked chicken, shrimp, and scrambled egg to the wok with the rice and vegetables. Pour in your pre-mixed 'Wolf's Kiss' Sauce. Stir-fry like a madman, tossing everything together until the rice is evenly coated and the sauce is absorbed. Make sure every grain gets some love!
⏱️ 2 min - 10
Finally, toss in the green parts of the green onions. Give it one last mighty stir-fry for 30 seconds. Taste and adjust seasoning if needed – maybe a little more 'Yum Yum' for good measure? Woo! This is going to be insane!
⏱️ 1 min - 11
Serve immediately, piled high in a big bowl. Garnish with a generous drizzle of crispy chili oil and fresh cilantro if you're feeling fancy. This is the 'Wolf's Kiss' Fried Rice, 10 out of 10! Enjoy, my friends!