This 30-min. Chicken Fried Rice is my kind of comfort food 🥰

Ingredients

• 300 g Chicken Thighs (skinless, boneless, sliced thin)
• 2 tbsp Regular Soy Sauce (light soy sauce)
• 1 tbsp Shaoxing Wine (Chinese cooking wine)
• 1 tsp Cornstarch (for coating chicken)
• 3 tbsp Neutral Oil (vegetable or canola oil, divided)
• 1 tsp Dark Soy Sauce (adds color and depth)
• 1 tsp Sesame Oil (toasted flavor)
• 0.5 tsp Chicken Bouillon Powder (enhances umami)
• 0.25 tsp White Pepper (ground)
• 2 cloves Garlic (minced)
• 1 small Shallot (minced)
• 1 cup Frozen Peas and Carrots (mixed, thawed quickly)
• 2 large Eggs (beaten)
• 3 cups Jasmine Rice (cooked, day‑old, chilled)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine sliced chicken thighs with regular soy sauce, Shaoxing wine, cornstarch, and 1 tbsp neutral oil. Mix until evenly coated and let sit for 5–10 minutes.

   Time: PT10M

2. Prepare the Sauce

   In a small bowl whisk together regular soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and white pepper. Set aside.

   Time: PT2M

3. Cook the Chicken

   Heat 1 tbsp neutral oil in the wok over medium‑high heat. Add the marinated chicken in a single layer and stir‑fry until fully cooked and lightly browned, about 5 minutes. Remove and set aside.

   Time: PT5M

   Temperature: Medium‑high heat

4. Sauté Aromatics and Veggies

   Add another ½ tbsp oil to the wok. Toss in minced garlic and shallot; sauté for about 10 seconds until fragrant. Quickly add frozen peas and carrots; stir‑fry another 10 seconds. Push the mixture to one side of the pan.

   Time: PT1M

   Temperature: Medium‑high heat

5. Scramble the Eggs

   Add the remaining ½ tbsp oil to the empty side of the wok, pour in the beaten eggs, and let sit for 20 seconds before gently scrambling until just set.

   Time: PT1M

   Temperature: Medium‑high heat

6. Combine Rice, Chicken, and Sauce

   Add the cold day‑old jasmine rice to the wok, breaking up any clumps. Toss everything together, then return the cooked chicken. Pour the prepared sauce along the edges of the pan and let it sizzle for about 5 seconds before mixing thoroughly so the rice is evenly coated.

   Time: PT2M

   Temperature: Medium‑high heat

7. Serve

   Transfer the fried rice to serving bowls, garnish with extra sliced scallions if desired, and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

22 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g