Chicken & Egg Fried Rice
Chef YuKei
Rated 5.0 stars by 1 users
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
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Ingredients
¼ lb boneless and skinless chicken thighs, diced
½ teaspoon salt
⅛ teaspoon soy sauce
2 tablespoons canola oil
1 egg
4 cups cooked white jasmine rice, cooled or room temperature
Pinch of sugar
⅛ teaspoon white pepper
2 stalks green onions, chopped
Directions
Season the diced chicken with ¼ teaspoon salt and ⅛ teaspoon soy sauce. Set aside to let marinate for 10 minutes.
Heat a wok over medium-high heat. Add 1 tablespoon canola oil.
Add the diced chicken. Stir-fry until the chicken is completely opaque and no longer pink, about 2 min.
Strain the chicken into a colander over a bowl. Set aside.
Rinse the wok with water and wipe dry with a paper towel.
Heat the wok over high heat until it begins to smoke.
Add 1 tablespoon canola oil.
Caution: It will get a little smokey, so it is advisable to open the windows and turn on the kitchen hood fan.
Crack the egg into the wok. Scramble and break it apart. Transfer the scrambled egg to a small bowl and set aside.
Add the rice and break it up as much as possible. If it’s not malleable enough to break apart, add a splash of water. The steam will help loosen the grains.
Spread the rice flat against the surface of the wok. Allow the rice to brown and become warm, about 5 minutes. Stir-fry until all of the rice is warmed.
Season the rice with ¼ teaspoon salt, sugar and white pepper. Continue to stir-fry until the rice is completely hot.
Carefully taste the fried rice. Adjust the seasoning as needed, but be careful not to add too much salt. The chicken will provide additional saltiness.
Add the chicken, egg and green onions. Stir-fry until all ingredients are well combined.
Spread the rice flat against the wok once more and let the heat create a crust. You will know it’s ready when the rice starts to dance in the center or edges of the wok.
Note: If the dancing doesn’t happen, it’s possible that there is too much moisture in the rice or the heat is not high enough. That is completely ok and your rice should still taste delicious.