Chinese Chicken Fried Rice
About this recipe
This Chinese Chicken Fried Rice is a quick and delicious meal that can be made in just 15 minutes. It's a great option for dinner when you're not sure what to cook, and the creator promises it's better than takeout!
With a combination of tender chicken, fresh vegetables, and perfectly cooked rice, this dish is sure to please everyone at the table.
Ingredient notes
- 150 grams of chicken is used for the recipe.
- A pinch of baking soda is added to the chicken marinade to help tenderize it, making the chicken juicy and smooth.
Tips from Souped Up Recipes’s video
- Let the chicken marinate for 30 minutes after mixing it with the marinade ingredients for the best flavor and texture.
- Use day-old rice for the best results, as it fries better and prevents clumping.
- Make sure to stir-fry the rice quickly after adding the soy sauces, as the liquid evaporates fast and you want to mix it evenly.
Good to know
- How many servings does this recipe make?
- This recipe serves 1-2 people.
- What type of rice should I use for this fried rice?
- Day-old rice is recommended for this dish as it fries better.
- How long does it take to make this chicken fried rice?
- The total time to make this dish is 15 minutes.
- Can I use frozen vegetables instead of fresh?
- The creator suggests using fresh vegetables for better taste, but you can switch around with whatever vegetables you like.
No life story here — the video and the recipe are the whole point. All credit to Souped Up Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the chicken into small pieces.
- 2
Mix the chicken with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil, and a pinch of baking soda. Set it aside for 30 minutes.
- 3
Crack 2 eggs and beat them well.
- 4
Heat up the wok and add about 1 tbsp of vegetable oil, coating the bottom nicely.
- 5
Wait until there is smoke coming out, then pour in the eggs. Cook for about 30-50 seconds until fluffy, then break into small pieces and set aside.
- 6
Add more oil into the same wok, heat it up, and add in the chicken. Sauté for about 1-2 minutes, then push it to the side to make room for the vegetables.
- 7
Add 1 tbsp of minced garlic, 1/4 cup of red onion, 1/3 cup of green beans, and 1/2 cup of carrot. Stir-fry for 2-3 minutes until the onion is transparent.
- 8
Add salt to taste and mix well. Remove from the wok.
- 9
Loosen up the cooked rice before frying by wetting your hands and breaking apart any big pieces.
- 10
Turn the gas to high, heat the wok for about 15 seconds, then add 2 tbsp of vegetable oil and the rice. Use a spatula to break down any remaining big pieces.
- 11
Stir-fry the rice for 3-5 minutes, then add 1 tbsp of light soy sauce and 2 tsp of dark soy sauce. Mix quickly to ensure even distribution as the liquid evaporates quickly.
- 12
Once the rice is no longer white, add in all the cooked ingredients: veggies, chicken, and eggs. Toss everything together and let it infuse for about 2 minutes.
- 13
Add spring onion right before serving.
Heads up — we had to guess a little:
- The pinch of baking soda was inferred as a small amount.
Credit where it’s due: this recipe was transcribed from Souped Up Recipes’s original video on YouTube. Follow them there — it’s their dish.
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