Chicken Fried Rice

Ingredients

• •400 g Day-old rice
• •4 cups Cooked rice
• •200 g Chicken
• •1 lb Chicken breast
• •2 pcs Eggs
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •0.5 cup Peas
• •2 tablespoons Vegetable oil
• •1 medium Carrots
• •4 stalks Green onions
• •1 medium Onion
• •3 tbsp Soy sauce
• •1 cup Chicken broth
• •1 tbsp Sesame oil
• •3 cloves Garlic
• •2 tablespoons Vegetable oil
• •3 tbsp Oil

Instructions

1. 1

   Cook 2 cups jasmine rice in advance (ideally day-old, refrigerated). Cold rice fries better - fresh rice steams and becomes mushy.

   💡 Day-old rice has lost moisture = crispy fried grains. This is essential.

2. 2

   Cut 2 chicken thighs into small dice. Season with 1 tsp each soy sauce and oyster sauce, 1/2 tsp cornstarch. Marinate while preparing other ingredients.

   💡 Cornstarch creates silky coating that sears beautifully in the wok.

3. 3

   Prepare remaining ingredients: 3 eggs (beaten), 1 cup frozen peas and carrots (thawed), 4 green onions (chopped), 3 cloves garlic (minced).

   💡 Mise en place is critical - wok cooking happens fast with no time to prep.

4. 4

   Heat wok over high heat until smoking. Add 2 tbsp oil and sear chicken in single layer for 2 minutes until golden. Push to sides.

   💡 Work in batches if needed - crowded wok steams instead of sears.

5. 5

   Add beaten eggs to the cleared center. Scramble until just set, about 30 seconds. Break into pieces and combine with chicken.

   💡 Eggs should be slightly underdone - they finish cooking when tossed.

6. 6

   Add rice, breaking up any clumps. Pour 2 tbsp soy sauce around the wok edge (not directly on rice). Toss everything together for 2 minutes.

   💡 Soy sauce added to hot wok creates steam that flavors the rice.

7. 7

   Add peas, carrots, and green onions. Toss 1 minute more. Adjust seasoning. Serve immediately with chili oil or sriracha on the side.

   💡 The wok hei (breath of the wok) flavor only exists in freshly fried rice.