Chicken Fried Rice 1

Ingredients

• 1 pound Chicken Thighs (boneless, skinless, sliced into bite‑size pieces)
• 2 tablespoons Regular Soy Sauce (for marinating and flavor)
• 1 tablespoon Dark Soy Sauce (adds color and depth)
• 1 teaspoon Sesame Oil (toasted flavor)
• 1 teaspoon Chicken Bouillon Powder (enhances umami)
• ¼ teaspoon White Pepper (ground, for mild heat)
• 1 teaspoon Corn Starch (helps thicken the marinade)
• 3 tablespoons Vegetable Oil (divided for stir‑frying)
• 2 Shallots (thinly sliced)
• 2 cloves Garlic (minced)
• ½ cup Frozen Peas (thawed)
• ½ cup Carrots (diced small)
• 2 Eggs (lightly beaten)
• 4 cups Cooked Rice (preferably day‑old and chilled)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine the sliced chicken thighs with regular soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, white pepper, and corn starch. Toss to coat evenly and let sit while you prep the vegetables.

   Time: PT5M

2. Prep Vegetables and Eggs

   Thinly slice the shallots, mince the garlic, dice the carrots, and thaw the peas. Lightly beat the eggs in a small bowl.

   Time: PT5M

3. Cook the Chicken

   Heat 1½ tablespoons of vegetable oil in the wok over medium‑high heat. Add the marinated chicken in a single layer and stir‑fry until cooked through and lightly browned, about 4‑5 minutes. Transfer to a plate and set aside.

   Time: PT5M

   Temperature: Medium‑high

4. Sauté Aromatics

   Add another ½ tablespoon of oil to the wok. Toss in the sliced shallots and minced garlic, stirring for about 10 seconds until fragrant.

   Time: PT1M

   Temperature: Medium‑high

5. Stir‑Fry Vegetables

   Push the aromatics to the sides of the wok, add the peas and carrots, and stir‑fry for another 10 seconds just to heat through.

   Time: PT1M

   Temperature: Medium‑high

6. Scramble the Eggs

   Add a splash of oil if the pan looks dry, then pour in the beaten eggs. Let sit briefly, then scramble gently until just set.

   Time: PT2M

   Temperature: Medium‑high

7. Combine Rice and Chicken

   Add the chilled cooked rice to the wok, breaking up any clumps. Return the cooked chicken to the pan. Toss everything together, stirring constantly for 3‑4 minutes until the rice is heated through and lightly coated with the sauces.

   Time: PT4M

   Temperature: Medium‑high

8. Final Seasoning and Serve

   Taste and adjust seasoning with a pinch more soy sauce or white pepper if desired. Transfer to a serving dish and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

22g

Carbohydrates

62g

Fat

16g

Fiber

4g