Better Than Takeout Chicken Fried Rice

Ingredients

• 350 g Jasmine rice (washed; approximately 1 3/4 cups)
• 600 ml Water (cold)
• Salt (a pinch for the rice water, plus more to taste)
• 2 Garlic (cloves, roughly chopped or minced)
• 4 Spring onions (thinly sliced, white and green parts separated)
• 2 tbsp Light soy sauce (can use low sodium)
• 1 tbsp Dark soy sauce (mainly for color)
• 1.5 tbsp Oyster sauce
• 1 tbsp Shaoxing wine (optional)
• 1 tsp Sesame oil
• White pepper (ground, to taste)
• 800 g Chicken thigh (boneless and skinless, diced into small pieces)
• 1 tbsp Peanut oil (or any neutral flavored oil)
• 3 Eggs (whole eggs)
• 4 Egg whites
• 400 g Frozen vegetables (mix of peas, corn, and carrot)

Steps

1. 1

   Add 350g of washed jasmine rice and 600ml of cold water to a saucepan with a pinch of salt.

2. 2

   Bring the rice to a boil over high heat, then cover with a lid and reduce heat to low. Cook for 10 minutes.

3. 3

   Remove the saucepan from the heat and let it sit, covered, for 5 minutes to finish steaming.

4. 4

   Remove the lid and fluff the rice with a fork or spatula. Spread the rice out evenly on a large tray.

5. 5

   Place the tray of rice in the fridge for 15 to 20 minutes to cool (or ideally, prepare the rice a day ahead and refrigerate overnight).

6. 6

   While the rice cools, mince the garlic and thinly slice the spring onions.

7. 7

   In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sesame oil, and a pinch of white pepper to make the sauce.

8. 8

   Dice the chicken thighs into small, uniform pieces to ensure even cooking.

9. 9

   Heat 1 tablespoon of peanut oil in a large pan or wok over high heat until lightly smoking.

10. 10

    Add the chicken to the pan and season with salt and white pepper. Spread it out and let it cook undisturbed for 2 minutes to develop a crust.

11. 11

    Stir the chicken and continue cooking for 5-6 more minutes (7-8 minutes total) until golden and cooked through. Move the chicken to one side of the pan.

12. 12

    Whisk the 3 whole eggs and 4 egg whites together, then pour them into the empty side of the hot pan.

13. 13

    Let the eggs sit for 20-30 seconds to set, then scramble them into large, crispy pieces. Mix the eggs with the chicken and cook for another minute.

14. 14

    Add the frozen vegetables to the pan. Cook for 2-3 minutes over high heat to evaporate any moisture from the vegetables.

15. 15

    Add the minced garlic and a small pinch of salt. Sauté for 30 seconds until the garlic is fragrant.

16. 16

    Add the cooled rice to the pan, breaking up any clumps. Stir-fry for 2-3 minutes over high heat until the rice begins to toast.

17. 17

    Pour the sauce over the rice and mix thoroughly for about 1 minute until every grain is coated and the rice is evenly colored.

18. 18

    Reduce the heat and fold in half of the sliced spring onions. Taste and adjust seasoning with salt or pepper if needed.

19. 19

    Remove from heat and serve immediately, or divide into five 750ml meal prep containers.

Notes

Storage: Lasts 4 days in the fridge or 4 months in the freezer. Reheating: Microwave for 2-3 minutes. Tip: Add a splash of water or stock before reheating to prevent the rice from being dry.

Nutrition per serving

• main
• high-protein
• meal prep
• chicken
• fried rice
• takeout style
• stir-fried