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 (See note 1 in the source for how to cook the rice; rice may be cooked a couple of hours ahead, cooled, and refrigerated for 1–2 hours if day-old rice is unavailable.); 3 eggs (Beaten); 0.5 cup carrots (Diced); 0.5 cup peas; 3 scallions (Green parts only, sliced); 0.5 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 (Used to season the chicken; the transcript also mentions adding chicken seasoning while stir-frying the vegetables.); 2 tsp red chili flakes (Optional; use more or less according to preference. The transcript also mentions chili oil as an optional spicy finishing addition, but gives no quantity.); oil (For cooking; use a little in the wok and add more if needed.)

Recipe by Kikifoodies @kikifoodies · Instagram

Imported by Mahira Zahid on SeeMeCook

A quick wok-fried rice made with day-old rice, tender chicken thighs, scrambled eggs, peas, carrots, aromatics, and a savory soy-oyster sauce. Chili flakes and a brief resting period in the wok add optional heat and toasty flavor.

4 servings30 minEast Asian

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Ingredients

4 cup cooked day-old rice (See note 1 in the source for how to cook the rice; rice may be cooked a couple of hours ahead, cooled, and refrigerated for 1–2 hours if day-old rice is unavailable.)
3 eggs (Beaten)
0.5 cup carrots (Diced)
0.5 cup peas
3 scallions (Green parts only, sliced)
0.5 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 (Used to season the chicken; the transcript also mentions adding chicken seasoning while stir-frying the vegetables.)
2 tsp red chili flakes (Optional; use more or less according to preference. The transcript also mentions chili oil as an optional spicy finishing addition, but gives no quantity.)
oil (For cooking; use a little in the wok and add more if needed.)

Steps

1
Prepare the rice in advance if possible, since day-old rice works best. If using freshly cooked rice, cook it a couple of hours ahead, let it cool, then refrigerate it for about 1–2 hours.
2
Whisk the eggs in a bowl and prepare the carrots, peas, scallions, onion, and garlic as listed.
3
Combine the soy sauce, oyster sauce, and Chinese cooking wine in a small bowl. Mix well and set the sauce aside.
4
Season the diced chicken thighs with the salt and chicken bouillon.
5
Heat a large wok over high heat and add a little oil.
6
Add the seasoned chicken and stir-fry over high heat until browned and cooked through.
7
Remove the cooked chicken from the wok and set it aside.
8
Add the beaten eggs to the wok. Scramble until cooked through and set, then remove them from the wok and save for later.
9
Return the wok to the heat and add a little more oil if needed.
10
Add the diced onion and minced garlic. Stir-fry for about 1–2 minutes.
11
Add the diced carrots and peas. Stir-fry the vegetables for a couple of minutes.
12
Season the vegetables with a little chicken seasoning and add chili flakes if you want heat.
13
Add the day-old rice, cooked chicken, cooked eggs, and prepared sauce to the wok. Mix thoroughly until everything is heated through and well combined.
14
For a toastier flavor, spread the fried rice across the wok and let it sit on the stove for about 1 minute without stirring.
15
Continue stir-frying for a couple of minutes.
16
Add the sliced scallions and stir them through the fried rice.
17
Add more chili flakes or chili oil if desired, then serve. The transcript says the fried rice is ready in less than 15 minutes once cooking begins.

Notes

The source does not provide the exact amount of cooking oil. The transcript mentions chili oil as an optional spicy finishing addition but gives no quantity. The linked note about cooking the rice is not included in the supplied source.