Quick Easy Chicken Fried Rice (Printable Version)
Delightful dish with marinated chicken, jasmine rice, vegetables, eggs, and savory soy-sesame sauce.
# What You'll Need:
→ Chicken Marinade
01 -
1 teaspoon soy sauce (regular or light)
02 -
1 teaspoon Shaoxing cooking wine or dry sherry/dry white wine/chicken broth
03 -
1 teaspoon cornstarch
04 -
1 teaspoon vegetable oil (neutral flavor)
→ Main Ingredients
05 -
4 ½ cups cooked jasmine rice, cold, day-old
06 -
½ lb skinless boneless chicken thighs, thinly sliced
07 -
1.5 cups frozen peas and carrots or mixed vegetables (corn, peas, carrots, green beans)
08 -
3 large eggs, beaten
09 -
1 small shallot or ¼ onion, finely diced
10 -
3 garlic cloves, minced
11 -
4 teaspoons vegetable oil (neutral flavor), divided
→ Sauce
12 -
2 tablespoons soy sauce (regular or light)
13 -
½ tablespoon dark soy sauce
14 -
2 teaspoons sesame oil
15 -
1 teaspoon chicken bouillon powder
16 -
⅛ teaspoon white or black pepper
# Step-by-Step Guide:
01 -
Combine sliced chicken thighs with soy sauce, Shaoxing cooking wine, cornstarch, and vegetable oil. Mix well and marinate for 5 to 10 minutes to develop flavor.
02 -
Whisk together soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and pepper in a small bowl. Set aside.
03 -
Heat 1 teaspoon vegetable oil in a large wok or skillet over medium-high heat. Stir-fry marinated chicken until cooked through and lightly browned, approximately 3 to 4 minutes. Remove from pan and set aside.
04 -
Add another teaspoon of vegetable oil to the pan. Sauté minced garlic and diced shallots for about 10 seconds until fragrant. Add frozen peas and carrots or mixed vegetables and stir-fry an additional 10 seconds. Push mixture to one side.
05 -
Pour remaining 2 teaspoons vegetable oil into the cleared pan space. Add beaten eggs and let them set for 20 seconds. Scramble gently and combine with vegetables.
06 -
Add cold jasmine rice and cooked chicken to the pan. Toss thoroughly to evenly distribute ingredients.
07 -
Pour prepared sauce around the edges of the pan. Let it toast for 5 seconds to enhance flavor and slight caramelization. Toss all components until rice is evenly coated and lightly browned. Serve immediately.
# Additional Notes:
01 -
Use day-old rice to ensure the grains remain separate and to prevent clumping.