Level 1 VS. Level 1,000,069 of Chicken Fried Rice

Ingredients

• 250 g Chicken Breast (cut into 1‑cm cubes)
• 1 Tbsp Cornstarch (for coating the chicken)
• 2 large Egg Whites (separated from yolks)
• 1 tsp Ginger (fresh, minced)
• 1 tsp Garlic (fresh, minced)
• 2 stalks Spring Onions (sliced, reserve some for garnish)
• 2 pieces Green Chilies (sliced thin)
• 1 small Onion (diced)
• 2 cups Cooked Rice (day‑old, preferably jasmine or basmati)
• 1/2 cup Mixed Vegetables (e.g., peas and diced carrots)
• 1/4 tsp White Pepper (ground)
• 1 tsp White Vinegar
• 1 Tbsp Oyster Sauce
• 1 Tbsp Maggi Sauce
• 1 Tbsp Soy Sauce (served on the side)
• 1/2 tsp Salt
• 1/4 tsp MSG
• 1 Tbsp Schezwan Chutney (for garnish)
• 2 cups Vegetable Oil (for deep frying) (high smoke point oil)
• 2 Tbsp Vegetable Oil (for stir‑fry)

Instructions

1. Marinate and Coat Chicken

   In a mixing bowl combine chicken cubes, cornstarch, egg whites, minced ginger, minced garlic, salt, white pepper and MSG. Mix until every piece is evenly coated.

   Time: PT5M

2. Deep Fry Chicken

   Heat vegetable oil in a deep‑fry pan to 170°C. Carefully add the coated chicken cubes in batches and fry until golden and cooked through, about 3‑4 minutes per batch. Remove with a slotted spoon and set aside on a plate.

   Time: PT5M

   Temperature: 170°C

3. Prep Aromatics & Veg

   Slice spring onions, slice green chilies, dice the onion, and have mixed vegetables ready.

   Time: PT5M

4. Scramble Egg Whites

   In a small pan, heat 1 tbsp oil over high heat, pour in the egg whites and scramble quickly until just set. Transfer to a side plate.

   Time: PT2M

   Temperature: high heat

5. Sauté Aromatics

   Heat 2 tbsp oil in the wok over high heat. Add ginger, garlic, onion, green chilies and half of the spring onions. Stir‑fry for 2 minutes until fragrant.

   Time: PT2M

   Temperature: high heat

6. Add Rice and Veg

   Add the day‑old rice and mixed vegetables to the wok. Break up any clumps and toss for 3 minutes until the rice is heated through.

   Time: PT3M

   Temperature: high heat

7. Season the Fried Rice

   Stir in white pepper, white vinegar, oyster sauce, Maggi sauce, soy sauce (optional), salt and MSG. Toss quickly to coat every grain.

   Time: PT3M

   Temperature: high heat

8. Combine All Components

   Return the fried chicken cubes and scrambled egg whites to the wok. Toss everything together for another 2 minutes so flavors meld.

   Time: PT2M

   Temperature: high heat

9. Plate and Garnish

   Transfer the fried rice to a serving plate, drizzle Schezwan chutney on top and sprinkle the remaining spring onion stalks. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Firm tofu
• Instead of Cornstarch: Potato starch
• Instead of Egg Whites: Whole eggs, Aquafaba
• Instead of Ginger: Ginger paste
• Instead of Garlic: Garlic paste
• Instead of Spring Onions: Scallions
• Instead of Green Chilies: Jalapeño, Serrano
• Instead of Onion: Shallot
• Instead of Cooked Rice: Brown rice (will be less fluffy)
• Instead of Mixed Vegetables: Fresh peas & carrots
• Instead of White Pepper: Black pepper (use slightly more)
• Instead of White Vinegar: Rice vinegar
• Instead of Oyster Sauce: Hoisin sauce (less salty)
• Instead of Maggi Sauce: Soy sauce with a pinch of MSG
• Instead of Soy Sauce: Tamari
• Instead of Salt: Sea salt
• Instead of MSG: Umami powder
• Instead of Schezwan Chutney: Hot chili sauce
• Instead of Vegetable Oil (for deep frying): Canola oil, Peanut oil
• Instead of Vegetable Oil (for stir‑fry): Sesame oil (use less)

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Deep Frying Pan or Wok
• Stir‑Fry Wok or Large Skillet
• Spatula
• Measuring Spoons
• Plate for Draining
• Serving Plate

Critical Steps — Do Not Skip

• Marinate and Coat Chicken
• Deep Fry Chicken
• Sauté Aromatics
• Combine All Components

Chef Tips from the Video

• The secret to authentic flavor is the “wok‑hei” – keep the wok screaming hot.
• Add a few drops of sesame oil at the very end for a subtle nutty aroma.
• If you like extra crunch, toss in a handful of toasted cashews just before serving.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat in a wok over high heat.

Room temperature: Not recommended; the dish contains cooked meat and egg.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate; day‑old rice fries better.
• Marinate the chicken cubes up to 2 hours before cooking.
• Pre‑slice all aromatics and keep them in a bowl covered with a damp cloth.

Frequently Asked Questions