Easy Egg Fried Rice (Better Than Takeout)

Ingredients

• 2 pieces Chicken Thigh, Bone-In, Skin-On (Skin left on for crisping; bone adds flavor)
• 1 cup Long-Grain Rice (Presoaked 30 minutes and rinsed until water runs clear)
• 2 cup Chicken Stock (Homemade or low‑sodium store‑bought)
• 1 bunch Green Onion (Scallion) (Whole, both white and green parts used)
• 1 tablespoon Fresh Ginger (Minced)
• 1 pinch Salt (To taste)
• 2 pieces Shallots (Finely diced to the size of a cooked grain of rice)
• 2 cloves Garlic (Mince finer than shallots)
• 3 pieces Eggs (2 whole eggs + 1 extra yolk for richer texture)
• 2 tablespoon Soy Sauce (Low‑sodium preferred)
• 1 teaspoon Sesame Oil (Adds nutty finish)
• 3 tablespoon Neutral Oil (Vegetable or Canola) (High smoke‑point oil for wok)
• 1 tablespoon Butter (For sunny‑side‑up egg)
• 1 piece Green Chili (Optional) (Thinly sliced; omit if you prefer milder flavor)

Instructions

1. Crisp the Chicken Skin

   Heat a dry skillet over medium‑high heat. Place the skin‑side of the bone‑in chicken thighs down and press gently. Cook until the skin is golden‑brown and crisp, about 8‑10 minutes. Remove and set aside.

   Time: PT10M

2. Prepare Rice Aromatics

   While the chicken crisps, chop the green onion into three large sections. Mince the ginger. Add the chopped green onion, ginger, presoaked rice, chicken stock, and a pinch of salt to the pot.

   Time: PT7M

3. Cook the Chicken Rice

   Bring the pot to a boil, then reduce to a simmer, cover, and cook for 10 minutes. After the simmer, turn off the heat and let the rice steam, still covered, for another 10 minutes.

   Time: PT20M

4. Prep Aromatics and Eggs

   Finely dice the shallots to the size of a rice grain. Mince the garlic a touch finer. Thinly slice the remaining green onions. Crack two whole eggs and one extra yolk into a bowl and whisk until just combined.

   Time: PT11M

5. Dry the Cooked Rice

   Transfer the cooked rice to a sheet tray, spreading it into an even layer. Place the tray in the refrigerator for at least 30 minutes, preferably overnight, to dry out.

   Time: PT2M

6. Heat Oil in the Wok

   Add the neutral oil to the wok and heat over high heat until the oil just begins to smoke.

   Time: PT2M

7. Discard Smoking Oil

   Carefully pour the smoking oil into a heat‑proof bowl and set the wok aside for a moment.

   Time: PT1M

8. Sauté Garlic and Shallots

   Return the wok to medium‑low heat, add the rendered chicken fat, then immediately add the minced garlic and diced shallots. Stir‑fry for 30‑45 seconds until fragrant.

   Time: PT1M

9. Cook the Eggs

   Push the aromatics to one side of the wok. Pour the whisked eggs into the empty space and let them set for a few seconds, then gently scramble until just fluffy, about 30‑45 seconds.

   Time: PT1M

10. Stir‑Fry the Rice

    Add the chilled rice to the wok. Toss continuously for 2‑3 minutes, listening for a crackling sound. Ensure each grain is separated and coated with oil.

    Time: PT3M

11. Season with Soy Sauce and Sesame Oil

    Scrape the fried rice to the edge of the wok, tilt the wok so the flame hits the edge, and drizzle soy sauce along the side. Add the sesame oil and quickly toss to coat every grain.

    Time: PT0.5M

12. Finish with Green Onions (and Chili)

    Add the thinly sliced green onions and, if using, the sliced green chili. Toss for another 30 seconds.

    Time: PT0.5M

13. Prepare the Sunny‑Side‑Up Egg

    In a small non‑stick pan, melt the butter over medium heat. Crack an egg into the pan, cover with a lid, and cook for about 2 minutes until the whites are set but the yolk remains runny.

    Time: PT2M

14. Plate and Serve

    Transfer the fried rice to a serving bowl, place the sunny‑side‑up egg on top, and garnish with an extra sprinkle of sliced green onions.

    Time: PT1M

Nutrition Facts

Calories

460

Protein

15g

Carbohydrates

55g

Fat

16g

Fiber

2g