Chicken Fried Rice

Ingredients

• 2 cloves Garlic (finely minced)
• 2 stalks Green Onions (white and green parts finely chopped)
• 1 piece (2‑inch section) Carrot (peeled and diced small)
• 1 pound Chicken Breast or Thigh (boneless, skinless; cut into strips then dice)
• 2 tablespoons Soy Sauce (regular light soy sauce)
• 1 tablespoon Oyster Sauce
• 1 tablespoon Cooking Wine (dry sherry or Chinese rice wine, optional)
• 1 teaspoon Granulated Sugar
• 0.25 teaspoon Baking Soda (pinch, helps tenderize chicken)
• 1 teaspoon Cornstarch
• 0.25 teaspoon White Pepper Powder
• 3 tablespoons Vegetable Oil (divided for cooking steps)
• 0.5 cup Green Peas (fresh or frozen)
• 2 large Eggs (beaten)
• 2 cups Jasmine Rice (rinsed; cooked 1:1 water ratio with a few drops oil)
• 1 tablespoon Dark Soy Sauce (adds color and depth)
• 0.5 teaspoon Salt

Instructions

1. Prepare Aromatics

   Finely mince the garlic, finely chop the green onions, and dice the carrot into small pieces.

   Time: PT5M

2. Cut and Marinate Chicken

   Trim the chicken, cut into strips then dice. In a mixing bowl combine soy sauce, oyster sauce, cooking wine, sugar, baking soda, cornstarch, and white pepper. Add the chicken, toss to coat, then drizzle 1 tbsp oil and mix again. Let rest for 5 minutes.

   Time: PT7M

3. Scramble the Eggs

   Heat the wok over medium‑high heat, add 1 tbsp oil, crack the eggs directly into the pan and scramble until golden. Transfer to a plate.

   Time: PT3M

   Temperature: medium-high

4. Cook the Chicken

   Add another 1 tbsp oil if needed. Spread the marinated chicken in a single layer, let it sear without stirring for about 1 minute, then stir. Add minced garlic and continue cooking until the chicken is 70‑80 % done.

   Time: PT4M

   Temperature: medium-high

5. Add Carrots and Peas

   Stir‑fry the diced carrots until coated with oil (≈2 min). Add the green peas and stir for another 30 seconds. Remove the mixture and set aside.

   Time: PT2M30S

   Temperature: medium-high

6. Warm the Rice

   If using freshly cooked jasmine rice, keep it warm. If using leftover rice, microwave for 1 minute and break up any clumps.

   Time: PT2M

7. Fry the Rice

   Add the remaining 1 tbsp oil to the wok. Add the rice, breaking up clumps. Return the scrambled eggs, season with salt, and stir. Drizzle dark soy sauce half at a time directly onto the hot surface, stirring until the color is even.

   Time: PT5M

   Temperature: medium-high

8. Combine All Ingredients

   Return the chicken‑vegetable mixture to the wok, add the chopped green onions, and toss everything together until evenly mixed and heated through.

   Time: PT2M

9. Serve

   Transfer the fried rice to a serving dish and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g