Cantonese Chicken Fried Rice

Ingredients

• 45 ml Vegetable oil (Neutral oil (sunflower, canola))
• 2 c. à soupe Corn granules (or garlic powder) (If you don't have granules, use garlic powder)
• 6 unités Eggs (Fresh)
• 2 unités moyennes Yellow onions (Thinly sliced)
• 3 unités Fresh carrots (Diced or julienned)
• 1 botte Green onions (scallions) (Cut into 2 cm pieces)
• 300 g Grilled or fried chicken (Pre‑cooked, diced)
• 1 c. à soupe Chicken seasoning (powder) (Chicken spice blend)
• 1,5 kg Cooked rice (pre‑cooked, cold) (Rice from the previous day, refrigerated)
• 2 c. à soupe Light soy sauce (Light type)
• 1 c. à soupe Dark soy sauce (Adds color and depth)
• 1 c. à soupe Oyster sauce (Optional but recommended)
• 2 unités Chicken bouillon cubes (Maggie) (Optional)

Instructions

1. Prepare the ingredients

   Thinly slice the onions, dice the carrots, chop the green onions, measure the oil, sauces and spices. Keep the cooked rice in the refrigerator.

   Time: PT5M

2. Heat the oil

   Pour 45 ml of vegetable oil into the wok and heat over medium‑high heat.

   Time: PT1M

   Temperature: 180°C

3. Sauté the dry aromatics

   Add the corn granules or garlic powder, stir quickly for 1 minute.

   Time: PT1M

   Temperature: 180°C

4. Cook the eggs

   Crack the 6 eggs directly into the wok, scramble and cook for 1 minute while stirring.

   Time: PT1M

   Temperature: 180°C

5. Stir‑fry the vegetables

   Add the onions, carrots and green onions, stir‑fry for 2 minutes until slightly tender.

   Time: PT2M

   Temperature: 180°C

6. Add the chicken and seasoning

   Add the diced cooked chicken and 1 tbsp chicken seasoning, cook for 4 minutes while mixing well.

   Time: PT4M

   Temperature: 180°C

7. Mix the rice

   Add the cold cooked rice, break up the grains and stir for 1 minute.

   Time: PT1M

   Temperature: 180°C

8. Add the soy sauces

   Pour 2 tbsp light soy sauce and 1 tbsp dark soy sauce, mix for 1 minute.

   Time: PT1M

   Temperature: 180°C

9. Oyster sauce (optional)

   Add 1 tbsp oyster sauce, cook for 3 minutes while stirring.

   Time: PT3M

   Temperature: 180°C

10. Broth and finishing

    Crumble 2 chicken bouillon cubes, mix and cook for 2 minutes over low heat until the broth dissolves.

    Time: PT2M

    Temperature: 150°C

11. Serve

    Transfer the Cantonese fried rice to a serving dish, serve immediately.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Vegetable oil: sunflower oil, peanut oil
• Instead of Corn granules (or garlic powder): garlic powder
• Instead of Eggs: egg substitute
• Instead of Grilled or fried chicken: smoked tofu, cooked shrimp
• Instead of Chicken seasoning (powder): homemade chicken spices
• Instead of Cooked rice (pre‑cooked, cold): cooked basmati rice, cooked brown rice
• Instead of Light soy sauce: gluten‑free tamari
• Instead of Dark soy sauce: black soy sauce
• Instead of Oyster sauce: fish sauce, soy sauce + sugar
• Instead of Chicken bouillon cubes (Maggie): homemade broth, bouillon powder

Equipment Needed

• Wok or large skillet
• Wooden or silicone spatula
• Chef's knife
• Cutting board
• Measuring spoon (tbsp)
• Bowl for cracking eggs (optional)

Critical Steps — Do Not Skip

• Heat the oil to the correct temperature before adding the aromatics.
• Cook the eggs without letting them burn.
• Use cold rice to prevent it from becoming mushy.

Chef Tips from the Video

• For more color, add some snap peas or frozen peas.
• A drizzle of sesame oil at the end adds an extra aromatic note.
• Serve with pickled cucumber for a fresh contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; the rice loses its texture after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice the day before and refrigerate.
• Pre‑cut the vegetables and store in an airtight container.
• Cook the chicken ahead of time and keep it chilled.