Chinese · Lunch
Chinese Chicken Fried Rice
Day-old jasmine rice wok-tossed with marinated chicken, egg, spring onion, and vegetables in a clean soy and sesame glaze, the most ordered dish at Chinese restaurants across America.
$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
20gFat
54gCarbs
3gSugar
2gFiber
680mgSodium
110mgChol
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Instructions
1
Prep
Toss 300g chicken pieces with 1 tsp cornstarch, 1 tsp Shaoxing wine, and 0.5 tsp white pepper. Marinate 5 minutes. Beat 4 eggs. Mince 4 garlic cloves. Slice 4 spring onion stalks, separating white and green parts. Have 500g cold day-old rice, 120g thawed peas and carrot, and sauce ingredients ready.
2
Sear
Heat 2 tbsp neutral oil in a wok over high heat until smoking. Stir-fry marinated chicken 4 to 5 minutes, tossing constantly, until golden and cooked through. Transfer to a plate.
3
Saute
Add remaining 2 tbsp oil to the wok over high heat. Pour in beaten eggs, scramble 30 to 40 seconds until just set. Push to the side.
4
Build
Add white spring onion and minced garlic, toss 20 seconds until fragrant. Spread cold rice across the wok, press down firmly, leave untouched 1 to 2 minutes to develop a light crust.
5
Fry
Return chicken and add peas and carrot. Toss vigorously over high heat for 2 to 3 minutes, breaking up rice grains, until each grain is separated and heated through.
6
Glaze
Add 3 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, and white pepper. Toss 1 minute until glossy and aromatic.
7
Plate
Scatter green spring onion over the fried rice and serve immediately in bowls while steaming hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500g (17.6 oz) cooked jasmine rice
- 300g (10.6 oz) boneless chicken thigh
- 4 large eggs
- 120g (4.2 oz) frozen peas and carrot mix
- 4 scallions
- 8 garlic cloves
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp Shaoxing rice wine
- 0.5 tsp white pepper
- 4 tbsp neutral oil