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–+ servings
Ella Cooks

Better Than Takeout Chicken Fried Rice

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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 2 boneless skinless chicken thighs ~300g, cut into small pieces
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • ½ tsp white pepper
Fried Rice
  • 3 cups cooked day-old jasmine rice
  • 3 tbsp neutral oil vegetable or sunflower, divided
  • 3 eggs beaten
  • 1 cup frozen peas and carrots thawed
  • 4 green onions whites and greens separated, thinly sliced
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
Sauce (mix together before starting)
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil
  • ½ tsp sugar
  • ¼ tsp white pepper
To Finish
  • 1 tbsp sesame oil
  • Sliced green onion greens to serve

Method
 

Method
  1. Toss chicken with marinade ingredients. Set aside 10 minutes. Mix sauce ingredients in a small bowl. Have all ingredients prepped and ready before you start cooking.
  2. Heat 1 tbsp oil in a wok or large skillet over highest heat until shimmering and just smoking. Add chicken in a single layer. Sear 60-90 seconds without stirring, then toss and cook 1 more minute until just cooked through. Remove to a plate.
  3. Add a little more oil. Scramble eggs until large and just underdone. Remove to the plate with the chicken.
  4. Add remaining oil. Fry green onion whites, garlic and ginger for 30-45 seconds until fragrant. Add peas and carrots and toss 1 minute.
  5. Add cold rice. Break up any clumps. Spread flat and leave to toast against the pan for 45-60 seconds - you'll hear it crackling. Toss, spread flat again, leave again. Repeat 2-3 times. This is where the flavor develops.
  6. Pour sauce over rice. Toss thoroughly until every grain is coated, about 1-2 minutes.
  7. Return chicken and eggs to the pan. Toss everything together for 1 minute until heated through. Taste and adjust seasoning.
  8. Remove from heat. Drizzle over final tablespoon of sesame oil, toss once and serve immediately topped with green onion greens.

Nutrition

Calories: 480kcalCarbohydrates: 50gProtein: 28g

Notes

Day-old rice is essential for the best result.
No time? Spread freshly cooked rice on a baking tray and freeze for 20-30 minutes before using.
Cook in batches if making for more than 3-4 people - a crowded pan steams instead of fries.
Whatever method you use, make sure the rice has been properly refrigerated - never use cooked rice that has been sitting at room temperature for more than 2 hours.

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