Chicken Fried Rice – Definitely Better Than Takeout!

The key to your fried rice coming out perfectly coated and separated? COLD COOKED RICE. I always make extra white rice so I can have fried rice the day after.  Another secret to DELICIOUS Chicken Fried Rice that’s not talked about enough: generous amounts of OIL. I add extra flavor into the chicken fried rice by using the oil to sauté the white parts of the green onion first before adding in the egg. It gives both the egg and the oil an extra aroma boost!

The more fat you add, the easier it is the “fry” the fried rice. It releases the water from the rice kernals, preventing them from getting soggy.

Chicken Fried Rice Ingredients

Marinated Chicken

• 1 lb chicken cut into strips (breast or thigh)
• 1.5 tsp soy sauce
• 1.5 tsp oyster sauce or vegetarian oyster sauce
• 2 tsp cornstarch
• 1 tbsp oil

Fried Rice

• 3-4 large eggs beaten and seasoned with salt and pepper
• 4 green onion chopped (separate whites and greens)
• 5 cups cold cooked rice
• 1 tsp sugar
• 1 tsp white pepper
• 5 tbsp oil
• 2.5 tbsp vegetarian oyster sauce
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp dark soy sauce optional
• 1 cup frozen vegetables

Steps

1. Marinate the chicken with soy sauce, a little bit of oyster sauce, corn starch and some oil.
2. In a bowl, take two to three eggs, add salt and pepper, and mix together.
3. Add chicken in the pan, and fry the chicken for 17 minutes or until 90% cooked. Remove and set aside.
4. In the same pan, add in the white parts of the green onion and drizzle on the egg.
5. Let the egg set for around 30 seconds, then scramble everything together.
6. Next add frozen veggies, saute for 2 to 3 minutes.
7. Add in the cold rice, add back in the chicken into the pan.
8. Season with soy sauce, oyster sauce, a little bit of dark soy sauce, sesame oil, white pepper and a pinch of sugar.
9. Saute together for 2 to 3 minutes.
10. Add in the rest of the green onion and sauté on high heat for another 1 minute.