Ultimate Chicken Fried Rice
Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that's a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick but aren't willing to compromise on taste.
Servings: 6 people
Calories: 237kcal
Equipment
- skillet, wok or heavy bottomed pan
Ingredients
Chicken Marinade
- ½ cup boneless chicken thighs
- 2 teaspoon soy sauce
- ½ teaspoon black pepper freshly ground
- 1 teaspoon corn flour
Sauce Mix
- 1 teaspoon black pepper freshly ground
- 2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- 5 cups cold rice
Fried Rice
- 1 tablespoon butter
- 2 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 2 eggs
- ½ cup red pepper thinly sliced into 1 inch pieces
- ½ cup green beans thinly sliced
- ½ cup cabbage thinly sliced into 1 inch pieces
- 7-8 green chilis
- ½ cup carrots finely minced
Instructions
Marinate the chicken
- In a medium sizes bowl, add the chicken, soy sauce, black pepper and corn flour together. Mix. Cover and set aside for at least 15 minutes to an hour prior to cooking.
Mix the sauce (optional)
- To simplify the cooking process, I like to pre-mix the soy sauce, fish sauce, sugar and freshly ground pepper into a bowl. The ingredients can also be added one at a time.
Stir fry the rice
- Heat a wok on high heat until it begins to smoke.
- While the wok is heating, whisk the eggs with ¼ teaspoon of black pepper and set aside.
- Once the wok is smoking, add the oil and butter. Swirl the wok and add the minced garlic. When the garlic turns slightly golden around the edges, add the marinated chicken. Saute with the garlic. As soon as the chicken turns slightly brown, push the chicken to one side and cook the whisked eggs on the other side of the wok. Vigorously saute the eggs until they are done but still wet. Push the chicken and egg mixture to the sides and then add vegetable starting with the ones which take the longest to cook sauteing the mixture for about 30 seconds before adding the next one. In the case of this recipe, I first added the beans, followed by the carrots, green chilis, peppers and cabbage.
- Add half the cold rice to the vegetables, chicken and egg mixture and mix well. Then repeat with the remaining rice.
- Add the sauce mix and mix
- Transfer the fried rice from the wok to a platter to prevent overcooking and clumping. Serve immediately.
Notes
The nutrition facts below are estimates from www.verywellfit.com and assumes 6 servings for this recipe.
