Hotel-Style Chicken Fried Rice

Ingredients

• 300 g Chicken Breast (cut into bite‑size pieces)
• 1 tsp Salt (for marination)
• 2 cloves Garlic (minced)
• 1 tsp Ginger (fresh, grated)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Oyster Sauce (optional but adds depth)
• 2 tbsp Olive Oil (can substitute coconut or vegetable oil)
• 1/2 cup Peas (frozen) (thawed)
• 1 medium Carrot (diced (about 1/2 cup))
• 2 large Eggs (beaten with pinch of salt and pepper)
• 2 cups Cooked Rice (day‑old, preferably jasmine)
• 1 tbsp Butter (unsalted)
• 1 tbsp Tomato Sauce (ketchup or diluted tomato paste)
• 1/4 tsp Ground Black Pepper (freshly ground)

Instructions

1. Make the Marinade

   In a mixing bowl combine salt, minced garlic, grated ginger, soy sauce, oyster sauce and olive oil. Stir until well mixed.

   Time: PT5M

2. Marinate the Chicken

   Add the bite‑size chicken pieces to the bowl, toss to coat, then cover and let sit at room temperature for 15 minutes.

   Time: PT15M

3. Fry the Chicken

   Heat the skillet over medium‑high heat (about 190°C). Add a drizzle of oil, then spread the marinated chicken in a single layer. Cook, stirring occasionally, until the pieces are golden and cooked through, about 7‑8 minutes.

   Time: PT8M

   Temperature: 190°C

4. Set Chicken Aside

   Transfer the cooked chicken to a plate and set aside while you prepare the vegetables.

   Time: PT1M

5. Sauté Aromatics

   In the same skillet, add a little more oil if needed, then add the remaining ginger and garlic. Stir‑fry for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: 180°C

6. Add Peas and Scramble Eggs

   Add the thawed peas, then pour in the beaten eggs seasoned with a pinch of salt and pepper. Stir quickly to scramble the eggs and combine with the peas.

   Time: PT3M

   Temperature: 180°C

7. Cook Carrots

   Add the diced carrots and stir‑fry for about 3 minutes until they start to soften but still retain a bite.

   Time: PT3M

   Temperature: 180°C

8. Add Rice

   Add the day‑old cooked rice, breaking up any clumps. Stir‑fry for 2‑3 minutes, allowing the rice to heat through and coat with the oil.

   Time: PT3M

   Temperature: 180°C

9. Combine Chicken and Sauces

   Return the cooked chicken to the pan. Add soy sauce, oyster sauce, tomato sauce and the tablespoon of butter. Toss everything together until the butter melts and the sauce evenly coats the rice.

   Time: PT2M

   Temperature: 180°C

10. Finish with Peas

    Stir in any remaining peas and cook for another minute just to heat through.

    Time: PT1M

    Temperature: 180°C

11. Serve

    Transfer the fried rice to serving plates and enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

70g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast, Firm Tofu
• Instead of Salt: Sea Salt
• Instead of Garlic: Garlic powder
• Instead of Ginger: Ground ginger
• Instead of Soy Sauce: Tamari
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Olive Oil: Coconut Oil, Vegetable Oil
• Instead of Peas (frozen): Fresh peas
• Instead of Carrot: Bell pepper
• Instead of Eggs: Egg replacer
• Instead of Cooked Rice: Other long‑grain rice
• Instead of Butter: Margarine
• Instead of Tomato Sauce: Ketchup
• Instead of Ground Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Large Skillet or Wok
• Spatula or Wooden Spoon
• Small Bowl
• Measuring Spoons
• Plate (for setting aside chicken)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 15 minutes
• Cooking the chicken until golden and fully cooked
• Using day‑old rice to avoid sogginess
• Stir‑frying on high heat to get a slight crisp

Chef Tips from the Video

• A wok gives the best result, but a large skillet works fine
• Finish with a drizzle of toasted sesame oil for extra aroma
• Garnish with chopped scallions or cilantro for freshness

Troubleshooting

Storage

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

Freezer: Not recommended – rice texture changes when frozen.

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

Make-Ahead Tips

• Marinate the chicken a few hours ahead or overnight
• Cook and cool the rice the day before
• Pre‑chop vegetables and store them in the fridge in sealed bags