Chicken Fried Rice Recipe

Ingredients

• 1 cup Jasmine Rice (rinsed and drained)
• 1 cup Water (for cooking rice)
• 1 teaspoon Vegetable Oil (added to rice to reduce stickiness)
• 2 cloves Garlic (minced)
• 2 stalks Green Onions (separate white parts (stem) from green tops; white parts for oil, green tops for garnish)
• 1 cup Bean Sprouts (rinsed, drained, ends trimmed)
• 1 medium Carrot (cut into thin strips matching bean sprout length)
• 1 pound Chicken Breast (cut into medium‑sized slices)
• 1 tablespoon Soy Sauce (regular light soy)
• 1 tablespoon Dark Soy Sauce (for color and depth)
• 1 tablespoon Oyster Sauce (adds umami)
• 1 teaspoon Granulated Sugar (optional, balances flavors)
• a pinch Baking Soda (optional, tenderizes chicken)
• 1/4 teaspoon White Pepper Powder
• 1 teaspoon Cornstarch (helps coat chicken)
• 1 teaspoon Sesame Oil (adds nutty aroma)
• 2 tablespoons Water (for marinade)
• 1/2 cup Green Peas (frozen) (thawed)
• 2 Eggs (beaten)
• 2 tablespoons Vegetable Oil (for pan) (for stir‑frying)
• 1 tablespoon Shaoxing Rice Wine (adds depth to chicken)
• 1/2 teaspoon Salt (to taste)
• a pinch Black Pepper Powder

Instructions

1. Cook the Jasmine Rice

   Rinse 1 cup jasmine rice until water runs clear, drain, then add to the rice cooker with 1 cup water, 1 tsp vegetable oil, and a pinch of salt. Start the cooker and let it finish the cycle (about 20 minutes).

   Time: PT20M

2. Prepare Vegetables and Chicken

   While the rice cooks, mince 2 garlic cloves, slice the white parts of 2 green onions, set green tops aside, rinse and trim 1 cup bean sprouts, cut carrot into thin strips, and slice 1 lb chicken into medium pieces.

   Time: PT5M

3. Marinate the Chicken

   In a mixing bowl combine 1 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tsp sugar (optional), a pinch of baking soda (optional), 1/4 tsp white pepper, 1 tsp cornstarch, 2 tbsp water, 1 tsp vegetable oil and 1 tsp sesame oil. Add the chicken slices, toss to coat, and let sit for 3 minutes.

   Time: PT3M

4. Stir‑Fry Carrots and Bean Sprouts

   Heat 1 tbsp oil in the wok over medium‑high heat. Add carrot strips, toss quickly, then add bean sprouts. Sprinkle a pinch of sugar and a pinch of salt, stir‑fry 1‑2 minutes, drizzle 1 tsp dark soy sauce, and finish with a splash of rice wine (optional). Remove and set aside.

   Time: PT3M

   Temperature: medium‑high

5. Pan‑Fry the Chicken

   Add another 1 tbsp oil to the wok if needed. Spread the marinated chicken in a single layer, let the bottom turn golden (about 2‑3 minutes), then flip to brown the other side. Add minced garlic, stir‑fry until fragrant, splash 1 tbsp Shaoxing rice wine, toss briefly, then remove the chicken and set aside.

   Time: PT5M

   Temperature: medium‑high

6. Make Green‑Onion Oil

   Add a little oil to the wok, then add the sliced white parts of the green onions. Sauté until they turn golden‑brown and release aroma (about 2 minutes).

   Time: PT2M

   Temperature: medium

7. Stir‑Fry the Rice and Scramble Eggs

   Increase heat to high, add the cooked jasmine rice (still warm) and break up any clumps. Stir‑fry until the rice is hot and slightly toasted (2‑3 minutes). Push rice to the side, pour beaten eggs into the empty space, scramble until just set, then mix the eggs through the rice until evenly incorporated.

   Time: PT5M

   Temperature: high

8. Season the Rice

   Season the rice with 1/2 tsp salt and 1 tbsp dark soy sauce, stirring until the color is uniform.

   Time: PT1M

9. Combine All Ingredients

   Add the green peas, then return the carrot‑bean sprout mix and the chicken to the wok. Toss in the green onion tops and a pinch of black pepper. Stir‑fry everything together for another 2‑3 minutes until heated through.

   Time: PT3M

   Temperature: medium‑high

10. Serve

    Transfer the chicken fried rice to a serving bowl and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

540

Protein

25g

Carbohydrates

60g

Fat

12g

Fiber

4g