How One of NYC's Best Chinese Chefs Makes Fried Rice

Ingredients

• 1 lb Chicken Breast (boneless, skinless, sliced into thin strips (about 1/8 inch))
• 2 large Egg Whites (room temperature, for velveting)
• 1 Tbsp Cornstarch (helps retain moisture in the chicken)
• 1/2 tsp Baking Soda (adds alkalinity for tenderizing)
• 1 tsp Salt (season chicken before velveting)
• 2 cups Jasmine Rice (uncooked; cook day before, fluff and refrigerate)
• 3 Tbsp Vegetable Oil (high smoke point for wok‑ha cooking)
• 2 Tbsp Soy Sauce (adds salinity and umami; add around pan edge)
• 1 tsp MSG (enhances umami flavor)
• 1 tsp Unsalted Butter (adds shine at the end)
• 1 cup Frozen Peas and Carrots (classic fried‑rice veggies; thaw before use)
• 1 small Onion (diced; keep pieces bite‑size)
• 2 stalks Scallions (separate whites (cook first) and greens (finish))

Instructions

1. Velvet the Chicken

   In a mixing bowl combine the thin chicken strips with 1 tsp salt, 1 Tbsp cornstarch, 1/2 tsp baking soda, and 2 egg whites. Toss until each piece is evenly coated, then let rest for 10 minutes.

   Time: PT10M

2. Prepare Day‑Old Rice

   Rinse 2 cups jasmine rice until water runs clear, cook according to package (use slightly less water for firmer grains). Once cooked, spread on a tray, fluff with a fork, and refrigerate uncovered overnight.

   Time: PT20M

3. Prep Vegetables & Eggs

   Dice the onion, separate scallion whites from greens, thaw peas & carrots, and whisk the egg whites (or whole eggs) in a small bowl.

   Time: PT5M

4. Heat the Wok

   Place the carbon steel wok on the high‑heat burner and preheat until a drop of water sizzles and evaporates within 2 seconds; the oil should begin to smoke immediately when added.

   Time: PT2M

5. Pass‑Through the Chicken

   Add 2 Tbsp vegetable oil to the wok, then spread the velvetted chicken in a single layer. Stir‑fry for 30 seconds until the chicken is just cooked through; remove and set aside.

   Time: PT1M

6. Scramble the Eggs

   Add a little more oil if the pan looks dry, pour the whisked eggs, and let sit 5 seconds before scrambling quickly. Cook until just set, then remove and set aside.

   Time: PT1M

7. Fry the Rice

   Add the remaining 1 Tbsp oil, then add the cold rice. Toss vigorously, breaking any clumps, and let the rice sit on the hot surface for a few seconds to develop a light char.

   Time: PT2M

8. Add Vegetables

   Stir in the diced onion, peas & carrots, and scallion whites. Cook for about 1 minute until the onion becomes translucent but still crisp.

   Time: PT1M

9. Season the Fried Rice

   Drizzle 2 Tbsp soy sauce around the edge of the wok, sprinkle 1 tsp MSG, and add a pinch of salt if needed. Toss quickly so the seasonings caramelize slightly.

   Time: PT1M

10. Finish with Chicken, Eggs, and Butter

    Return the cooked chicken and scrambled eggs to the wok, add the scallion greens, and melt 1 tsp butter over the rice. Toss everything together for 30 seconds until glossy.

    Time: PT1M

11. Serve

    Transfer the fried rice to a serving bowl and serve immediately while steaming hot.

    Time: PT30S

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs, Turkey Breast
• Instead of Egg Whites: Whole Eggs (use 2 whites), Aquafaba (1/4 cup)
• Instead of Cornstarch: All‑purpose flour, Potato starch
• Instead of Baking Soda: Baking powder (use half amount)
• Instead of Salt: Kosher salt (use same volume)
• Instead of Jasmine Rice: Long‑grain white rice, Basmati rice
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of MSG: Nutritional yeast
• Instead of Unsalted Butter: Margarine, Olive oil drizzle
• Instead of Frozen Peas and Carrots: Fresh peas and diced carrots
• Instead of Onion: Shallot, Green onion whites
• Instead of Scallions: Leeks (white part)

Equipment Needed

• Carbon Steel Wok
• High‑Heat Gas Burner
• Mixing Bowls
• Whisk
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Spatula / Wok Ladle
• Rice Cooker or Pot
• Colander (optional)

Critical Steps — Do Not Skip

• Velveting the chicken with egg whites, cornstarch, and baking soda
• Using day‑old, fluffed jasmine rice
• Heating the wok until the oil smokes (wok‑ha)
• Adding soy sauce around the pan edge to caramelize
• Finishing with butter for shine

Chef Tips from the Video

• A wok made of carbon steel heats up fastest and gives the best "wok‑ha" flavor.
• If you don't have a gas burner, a high‑heat electric burner set to max and a small handheld torch can mimic the intense heat.
• Add a pinch of sugar with the soy sauce for a subtle caramel note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot wok or skillet to restore texture.

Freezer: Not recommended; rice becomes gummy after thawing.

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

Make-Ahead Tips

• Cook and refrigerate the jasmine rice a day ahead.
• Velvet the chicken and keep it covered in the fridge for up to 2 hours before cooking.
• Pre‑dice all vegetables and store in a sealed container.

Frequently Asked Questions