Chicken Fried Rice

Ingredients

• 2 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (peeled and finely minced)
• 0.5 medium Onion (small dice)
• 0.5 cup Baby Carrots (diced; can substitute regular carrots)
• 4 stalks Green Onions (chopped, both white and green parts)
• 5 oz Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
• 2 large Eggs (beaten with a pinch of salt)
• 1 tablespoon Oyster Sauce (Chinese brand, optional low‑sodium)
• 2 tablespoons Light Soy Sauce (low‑sodium preferred)
• 1 tablespoon Unsalted Butter (softened)
• 2 tablespoons Cooking Oil (neutral oil such as canola or vegetable)
• 2 cups Brown Jasmine Rice (cooked, day‑old, cooled)
• 0.25 cup Frozen Peas (optional, adds color and sweetness)
• 1 teaspoon Sesame Seeds (toasted, for garnish)
• 1 pinch Salt
• 1 pinch Black Pepper

Instructions

1. Prep Vegetables

   Finely mince the garlic and ginger, dice half a medium onion, dice the baby carrots, and chop the green onions. Set all aside in separate bowls.

   Time: PT5M

2. Prep Chicken

   Trim any excess fat from the chicken thigh and cut into bite‑size pieces.

   Time: PT2M

3. Beat Eggs

   Crack the two eggs into a small mixing bowl, add a pinch of salt, and beat with a whisk or chopsticks until lightly frothy.

   Time: PT1M

4. Mix Sauce

   In a small bowl combine 1 tbsp oyster sauce with 2 tbsp light soy sauce. Stir until smooth.

   Time: PT1M

5. Scramble Eggs

   Heat the wok over high heat, add 1 tbsp butter, then pour in the beaten eggs. Stir gently until the eggs are just set but still soft, then transfer to a side of the wok.

   Time: PT2M

   Temperature: high

6. Sauté Aromatics

   Add 2 tbsp cooking oil to the wok, then add the minced garlic, ginger, and diced onion. Stir‑fry for 45‑60 seconds until fragrant.

   Time: PT1M

   Temperature: high

7. Cook Chicken

   Add the chicken pieces to the wok, season with a pinch of salt and pepper, and stir‑fry for 3‑4 minutes until the chicken is about three‑quarters cooked and has golden edges.

   Time: PT4M

   Temperature: high

8. Add Carrots

   Stir‑fry the diced carrots with the chicken for about 1 minute.

   Time: PT1M

   Temperature: high

9. Add Rice and Sauce

   Add the 2 cups of day‑old brown jasmine rice to the wok, pour the pre‑mixed sauce over the rice, and toss everything together. Stir‑fry for 3‑4 minutes until the rice is heated through and evenly coated.

   Time: PT4M

   Temperature: high

10. Finish with Veggies and Eggs

    Add the chopped green onions, frozen peas, and the soft scrambled eggs back into the wok. Stir‑fry for 30‑60 seconds until everything is well combined and the peas are heated.

    Time: PT1M

    Temperature: high

11. Garnish and Serve

    Transfer the fried rice to a serving plate, sprinkle toasted sesame seeds on top, and serve immediately.

    Time: PT0.5M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

15g

Fiber

3g

Ingredient Substitutions

• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Onion: Shallots
• Instead of Baby Carrots: Regular carrots
• Instead of Green Onions: Chives
• Instead of Chicken Thigh: Chicken breast
• Instead of Eggs: Tofu scramble
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Light Soy Sauce: Regular soy sauce
• Instead of Unsalted Butter: Vegetable oil
• Instead of Cooking Oil: Sesame oil (will add flavor)
• Instead of Brown Jasmine Rice: White jasmine rice
• Instead of Frozen Peas: Fresh peas
• Instead of Sesame Seeds: Toasted pumpkin seeds

Equipment Needed

• Wok
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Spatula or Wooden Spoon
• Measuring Spoons
• Serving Plate

Critical Steps — Do Not Skip

• Mix the oyster and soy sauces before adding to the rice.
• Use day‑old, cooled rice to prevent clumping.
• Cook over high heat to achieve proper wok‑hei (searing) flavor.
• Do not over‑cook the eggs; keep them soft for texture.

Chef Tips from the Video

• Wok‑hei (the smoky, seared flavor) comes from cooking quickly over very high heat.
• If you don’t have a wok, a large, heavy‑bottomed skillet works, but avoid overcrowding.
• Toast the sesame seeds briefly in a dry pan for extra nuttiness.

Troubleshooting

Storage

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

Freezer: Can be frozen for up to 2 months; reheat thoroughly before serving.

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

Make-Ahead Tips

• Dice all vegetables and store them in a sealed container in the fridge.
• Prepare the sauce mixture ahead of time and keep it refrigerated.
• Cook the rice a day before; refrigerate uncovered to dry out slightly.

Frequently Asked Questions