Chicken Fried Rice That Tastes Better Than Takeout — Ready in 15 Minutes!

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

Cut chicken into cubes.

In a mixing bowl, add the chicken and salt. Mix until the chicken has fully absorbed the salt.

Add white pepper, soy sauce, and a cornstarch slurry (1 teaspoon of cornstarch and 1 teaspoon of butter). Mix well to marinate the chicken.

Cut onion, scallions, and garlic.

In a bowl, crack two eggs and lightly beat them.

You can either use fresh steamed rice or overnight rice. For fresh rice, use a 1:1 rice to water ratio and cook using the rice setting. Once done, spread the rice on a plate to cool and let it air dry for at least 15 minutes.

In a wok over high heat, add 1 tablespoon of cooking oil. Add the marinated chicken and let it sear before stirring. Stir fry for about 3 minutes until fully cooked.

Remove the chicken from the wok. Continue using high heat and add 1 tablespoon of cooking oil.

Add the onion and cook until aromatic, about 30 seconds.

Add 1 tablespoon of cooking oil. Add the beaten eggs and scramble until partially cooked.

Add the rice and stir fry until each grain is separated, about 2 minutes.

Season the rice with soy sauce and white pepper. Mix well.

Return the chicken and onion to the wok and mix.

Lastly, add the bean sprouts and scallions. Give it a final toss.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens