Making Chicken Fried Rice is Fast, Easy, and Delicious!

Ingredients

• 1 lb Chicken Breast (cut into bite‑size pieces)
• 1 Tbsp Cornstarch (for coating the chicken)
• 2 Tbsp Light Soy Sauce (low‑sodium)
• 1 Tbsp Dark Soy Sauce (adds color and depth)
• 0.25 tsp Baking Soda (tenderizes the chicken)
• 2 Tbsp Vegetable Oil (high smoke point oil for stir‑frying)
• 2 large Egg (beaten)
• 2 cloves Garlic (minced)
• 1 medium Carrot (peeled and diced)
• ½ cup Peas (frozen or fresh)
• ½ medium Onion (diced)
• 3 cups Cooked Rice (day‑old, long‑grain jasmine or basmati)
• 1 tsp Chicken Bouillon Powder (adds umami)
• ½ tsp Black Pepper (freshly ground)
• 2 stalks Scallions (sliced, for garnish)

Instructions

1. Prepare Ingredients

   Dice the chicken, mince garlic, peel and dice carrot, measure peas, dice onion, slice scallions, and beat the eggs in a bowl.

   Time: PT10M

2. Marinate Chicken

   In the mixing bowl combine chicken pieces, cornstarch, light soy sauce, vegetable oil, and baking soda. Mix until evenly coated and let rest for 5 minutes.

   Time: PT5M

3. Heat Wok

   Place the wok over high heat and let it become piping hot (about 2‑3 minutes).

   Time: PT3M

   Temperature: Very hot

4. Stir‑Fry Egg

   Add a splash of oil, pour in the beaten eggs, scramble quickly, then break the cooked egg into bite‑size pieces and transfer to a plate.

   Time: PT2M

   Temperature: High

5. Cook Chicken

   Add the marinated chicken to the hot wok and stir‑fry on high heat until nicely charred, about 5 minutes.

   Time: PT5M

   Temperature: High

6. Add Vegetables

   Add garlic, carrot, peas, and onion to the wok. Stir‑fry until the vegetables are softened, roughly 3 minutes.

   Time: PT3M

   Temperature: High

7. Season and Toast Rice

   Add the day‑old rice, light soy sauce, dark soy sauce, chicken bouillon powder, and black pepper. Toss continuously until the rice is heated through and you can smell a toasty aroma, about 4 minutes.

   Time: PT4M

   Temperature: High

8. Finish Dish

   Return the scrambled egg to the wok, sprinkle sliced scallions, and give everything a final quick toss to combine.

   Time: PT1M

   Temperature: High

9. Serve

   Transfer the fried rice to serving plates and enjoy immediately while hot.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

3g