Chicken Fried Rice
About this recipe
Chicken Fried Rice is a classic dish that's quick to whip up and always a crowd-pleaser. In this video, Stacey Cook shares her straightforward take on this beloved recipe, emphasizing the importance of using jasmine rice for the best texture.
What sets this version apart is the marinated chicken, which adds depth of flavor, and the careful preparation of the ingredients to ensure everything cooks evenly. Perfect for potlucks, this dish is sure to impress!
Ingredient notes
- Use freshly made jasmine rice for the best results; it should have a 1:1 rice to water ratio with a few drops of oil added during cooking.
- You can use either chicken breast or thigh for this recipe.
Tips from Cook! Stacey Cook’s video
- Finely mince the garlic to avoid large pieces in the fried rice, which can disrupt the texture.
- When stir-frying the chicken, let it pan fry without stirring initially to achieve a nice sear before adding other ingredients.
- If using leftover rice, warm it up in the microwave first to make it easier to break up clumps.
Good to know
- What type of rice should I use for this fried rice?
- Use jasmine rice, preferably freshly made, as it has the right texture for fried rice.
- How do I ensure the chicken is flavorful?
- Marinate the chicken with soy sauce, oyster sauce, wine, sugar, baking soda, cornstarch, white pepper powder, and oil before cooking.
No life story here — the video and the recipe are the whole point. All credit to Cook! Stacey Cook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Mince the garlic finely.
- 2
Chop the green onions finely.
- 3
Dice the carrot into small pieces.
- 4
Cut the chicken into strips and then into large dice.
- 5
Marinate the chicken with soy sauce, oyster sauce, wine, sugar, baking soda, cornstarch, white pepper powder, and oil.
- 6
Prepare fresh or frozen peas and crack the eggs into a bowl.
- 7
Stir fry the eggs in a pan over medium-high heat until golden, then set aside.
- 8
Add more oil to the pan and stir fry the marinated chicken until 70-80% cooked.
- 9
Add the minced garlic and diced carrots to the chicken and stir fry until the carrots are coated with oil.
- 10
Add the peas and stir fry for an additional 30 seconds, then remove from the pan.
- 11
Add more oil to the pan and then add the cooked rice, breaking up any clumps.
- 12
Mix in the cooked eggs and season with salt.
- 13
Add dark soy sauce gradually, stirring until the rice is evenly colored.
- 14
Return the chicken, carrots, and peas to the pan and mix everything together.
- 15
Add the chopped green onions and mix well to combine.
Heads up — we had to guess a little:
- The quantity for carrot is inferred based on the description of using a 2-inch section, which is approximately 50g.
Credit where it’s due: this recipe was transcribed from Cook! Stacey Cook’s original video on YouTube. Follow them there — it’s their dish.
Are you Cook! Stacey Cook? Claim this page or ask us to take it down. Your call, always.
