Chicken Fry Rice Recipe| How to Make Fry Rice| Takeout style

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

Prepare 3 cups of jasmine rice, cooked the day before.

Cut carrots into strips.

Mince 2 cloves of garlic.

Grate a knob of ginger.

Separate the stem from the leaves of the scallion and chop them.

Remove seeds from chili pepper and chop it for heat.

Cut 1 pound of chicken breast into thin strips and transfer to a bowl.

Marinate chicken with soy sauce, oyster sauce, sugar, baking powder, cornstarch, salt, and water for about 15 minutes.

Beat 2 large eggs and set aside.

Heat oil in a pan and stir-fry carrots with sugar and soy sauce for a few minutes, then remove from pan.

Add more oil to the pan and scramble the eggs, then remove from pan.

Add more oil to the pan and spread the chicken strips for even cooking, flipping after a few minutes.

Add dark soy sauce to the chicken and mix well, then remove from pan.

In the same pan, add more oil and the stem part of the scallion and chili pepper, stirring until fragrant.

Add minced garlic and grated ginger, stirring until well combined and aromatic.

Add the cooked jasmine rice to the pan and mix well.

Add soy sauce and mix again.

Add canned green peas and corn, stirring until combined.

Add the previously cooked carrots and scrambled eggs, mixing everything together.

Add dark soy sauce and combine well with the chicken stir-fry.

Finally, add the leaf part of the scallion and mix everything together until well incorporated.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens