Imported from Instagram

Chinese Chicken Fried Rice

Name: Chinese Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 4 cup cooked day-old rice (Preferably cooked the day before; if freshly cooked, cool it and refrigerate for 1–2 hours.); 3 eggs (Beaten); 0.5 cup carrots (Diced); 0.5 cup peas; 3 scallions (Green parts only, sliced); 0.5 onion (Medium onion, diced); 4 clove garlic (Minced); 2.5 tbsp soy sauce; 2 tbsp oyster sauce; 2 tbsp Chinese cooking wine; 350 g boneless, skinless chicken thighs (Diced); 0.25 tsp salt (For seasoning the chicken); 0.5 tsp chicken bouillon (Chicken bouillon or chicken seasoning; used with the chicken and vegetables as described in the transcript.); 1 tsp red chili flakes (Use 1–2 teaspoons, to taste; additional chili flakes or chili oil may be added for more heat.); cooking oil (Use a little for the chicken and eggs, plus more for the vegetables if needed.)

Recipe by Kikifoodies @kikifoodies · Instagram

Imported by Evangeline Edison on SeeMeCook

A savory Chinese-style fried rice made with day-old rice, tender chicken thighs, vegetables, scrambled eggs, and a soy-oyster sauce. Optional chili flakes and a brief pause in the wok add heat and a toasty flavor.

4 servings30 minEast Asian

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Ingredients

4 cup cooked day-old rice (Preferably cooked the day before; if freshly cooked, cool it and refrigerate for 1–2 hours.)
3 eggs (Beaten)
0.5 cup carrots (Diced)
0.5 cup peas
3 scallions (Green parts only, sliced)
0.5 onion (Medium onion, diced)
4 clove garlic (Minced)
2.5 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp Chinese cooking wine
350 g boneless, skinless chicken thighs (Diced)
0.25 tsp salt (For seasoning the chicken)
0.5 tsp chicken bouillon (Chicken bouillon or chicken seasoning; used with the chicken and vegetables as described in the transcript.)
1 tsp red chili flakes (Use 1–2 teaspoons, to taste; additional chili flakes or chili oil may be added for more heat.)
cooking oil (Use a little for the chicken and eggs, plus more for the vegetables if needed.)

Steps

1
If the rice is not already prepared, cook it preferably a day ahead. If using freshly cooked rice, let it cool, then refrigerate it for about 1–2 hours so it becomes cool and suitable for frying.
2
Prepare the ingredients: beat the eggs, dice the chicken, carrots, and onion, mince the garlic, slice the scallions, and mix the soy sauce, oyster sauce, and Chinese cooking wine together. Set the sauce aside.
3
Season the diced chicken thighs with the salt and chicken bouillon.
4
Heat a large wok over high heat and add a little cooking oil.
5
Add the seasoned chicken and stir-fry over high heat until browned and cooked through.
6
Remove the cooked chicken from the wok and set it aside.
7
Return the wok to the heat, add the beaten eggs, and scramble them until cooked through. Remove the eggs and reserve them for later.
8
Return the wok to the heat. Add a little more oil if needed, then add the diced onion and minced garlic. Stir-fry for about 1–2 minutes.
9
Add the diced carrots and peas. Stir-fry the vegetables for a couple of minutes.
10
Season the vegetables with a little chicken seasoning or bouillon and add chili flakes if you want heat.
11
Add the day-old rice, cooked chicken, and scrambled eggs to the wok, then pour in the prepared sauce. Mix thoroughly until everything is heated through and well combined.
12
For a toastier flavor, spread the fried rice across the wok and let it sit on the stove for about 1 minute without stirring.
13
Continue stir-frying for a couple of minutes, then add the sliced scallions and mix them through.
14
Add more chili flakes or chili oil if desired, then serve the fried rice hot.

Notes

The transcript says the dish is ready in less than 15 minutes once the ingredients are prepared. The source does not specify exact oil quantity, wok temperature beyond high heat, or a precise serving size; oil nutrition is estimated at roughly 2 tablespoons used in the dish. The transcript mentions additional chicken seasoning for the vegetables, while the written ingredient list provides 1/2 teaspoon chicken bouillon; avoid adding more if the dish is already sufficiently seasoned.