Better Than Takeout Chicken Fried Rice

Ingredients

• 350 g Jasmine Rice (washed; short‑grain for sticky texture)
• 600 ml Water (cold)
• 1 pinch Salt (for rice)
• 1 tbsp Peanut Oil (neutral oil; can use canola or vegetable oil)
• 800 g Boneless Skinless Chicken Thighs (can substitute chicken breast)
• 2 cloves Garlic (crushed and roughly chopped)
• 4 Spring Onions (both white and green parts used; thinly sliced)
• 2 tbsp Light Soy Sauce (low‑sodium preferred)
• 1 tbsp Dark Soy Sauce (for color)
• 1.5 tbsp Oyster Sauce (can use vegetarian version)
• 1 tbsp Shaoxing Wine (optional; dry sherry works as substitute)
• 1 tsp Sesame Oil (toasted)
• 1 pinch Ground White Pepper (to taste)
• 3 Eggs (whole, yolks pierced)
• 4 Egg Whites (separated from yolks)
• 400 g Frozen Mixed Vegetables (peas, corn, carrot) (can use fresh mixed veg)

Instructions

1. Rinse and Measure Rice

   Rinse the jasmine rice under cold water until the water runs clear, then measure 350 g (1 ¾ cups).

   Time: PT5M

2. Cook the Rice

   Place the rinsed rice in a saucepan, add 600 ml cold water and a pinch of salt. Bring to a rapid boil over high heat, cover, reduce to low and simmer for 10 minutes. Remove from heat and let sit, still covered, for 5 minutes to steam.

   Time: PT15M

   Temperature: high

3. Cool the Rice

   Transfer the cooked rice to a large tray, spread it out to cool quickly. Refrigerate for 15–20 minutes or overnight for best results.

   Time: PT20M

4. Prepare Aromatics

   Crush 2 garlic cloves with the side of a knife and roughly chop. Thinly slice 4 spring onions (both white and green parts).

   Time: PT5M

5. Make the Sauce

   In a small bowl whisk together 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1½ tbsp oyster sauce, 1 tbsp Shaoxing wine (optional), 1 tsp sesame oil, and a pinch of ground white pepper until smooth.

   Time: PT2M

6. Cut the Chicken

   Slice the 800 g chicken thighs into thin strips, then dice into uniform bite‑size pieces.

   Time: PT5M

7. Stir‑Fry the Chicken

   Heat 1 tbsp peanut oil in a large wok over high heat until lightly smoking. Add the chicken, season with a pinch of salt and ground white pepper, and spread in a single layer. Let cook untouched for 2 minutes, then stir once and continue cooking for another 5‑6 minutes until golden and cooked through.

   Time: PT8M

   Temperature: high

8. Cook the Eggs

   Push the chicken to the side, crack 3 whole eggs into the pan, pierce the yolks and whisk quickly. Add 4 egg whites, let sit 20‑30 seconds, then scramble until just set and slightly crispy.

   Time: PT1M

   Temperature: high

9. Add Vegetables

   Add 400 g frozen mixed vegetables to the wok and stir‑fry for 2‑3 minutes on high heat until any released moisture evaporates.

   Time: PT3M

   Temperature: high

10. Add Garlic

    Stir in the chopped garlic and a small pinch of salt, cooking for about 30 seconds until fragrant.

    Time: PT30S

    Temperature: high

11. Stir‑Fry the Rice

    Add the cooled rice to the wok, breaking up any clumps. Stir‑fry for 2‑3 minutes, allowing the rice to contact the hot surface and develop a light crisp.

    Time: PT3M

    Temperature: high

12. Add the Sauce

    Pour the prepared sauce over the rice mixture, tossing quickly to coat evenly. Cook for 1 minute, ensuring no dry rice remains.

    Time: PT1M

    Temperature: high

13. Finish with Spring Onions

    Turn the heat down to medium, add half of the sliced spring onions, and fold gently to combine.

    Time: PT30S

    Temperature: medium

14. Final Seasoning and Serve

    Taste the fried rice, adjust salt or pepper if needed, then remove from heat and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

700

Protein

36g

Carbohydrates

62g

Fat

20g

Fiber

2g