Chicken Fried Rice
Fried rice done properly comes down to a few small things done right, not a long ingredient list. Cooling the rice, cooking the egg through the chicken instead of separately, and getting the wok hot enough that everything actually fries.
Scrambling the egg directly with the chicken keeps everything in bigger, softer pieces instead of the fine, dry scramble you get cooking it alone first. The sauce goes in right at the end, tossed hard so it coats everything evenly instead of just pooling at the bottom.
Five containers, ready in 35 minutes, and genuinely better than most takeout versions.
Chicken Fried Rice
FRIED RICE · CHICKEN · MEAL PREP · EASY
Fried, not steamed with sauce on top
Cooling the rice on a tray before it hits the wok dries out the surface of the grains, which is exactly what lets it fry and toast instead of clumping into a sticky mass.
Folding the egg through the chicken rather than scrambling it separately gives you bigger, softer curds running through the whole dish, not just a sad pile of dry egg on the side.
It's a proper wok-hei style fried rice, built to be eaten straight from the pan or reheated all week without losing what makes it good.
Chicken Fried Rice Meal Prep
Ingredients
Protein
- 800 g Chicken Thigh, Boneless & Skinless Diced
- 3 Eggs
- 4 Egg Whites
- Salt & Pepper To Taste
Rice
- 350 g Jasmine Rice Washed
- 600 ml Cold Water
- Salt To Taste
Vegetables
- 400 g Mixed Vegetables Frozen
- 2 Garlic Cloves Minced
- 4 Spring Onions (Scallions) Sliced
Sauce
- 30 ml Light Soy Sauce
- 15 ml Dark Soy Sauce
- 22 ml Oyster Sauce
- 15 ml Shaoxing Wine
- 5 ml Sesame Oil
- Ground White Pepper
Method
- Rinse the jasmine rice until mostly clear. Add to a pot with water and salt. Bring to a boil, cover, and cook on low for 10 minutes until slightly underdone. Rest for 5 minutes, then spread onto a tray and cool for 15-20 minutes.
- Heat a large wok or pan over medium-high heat. Season the diced chicken with salt and pepper and cook, stirring occasionally, until well browned and reaching an internal temperature of 74°C (165°F).
- Lightly beat the eggs and egg whites with salt and pepper. Pour directly into the pan with the chicken. Allow to sit for 20-30 seconds, then gently scramble, folding the egg through the chicken so it cooks in larger soft pieces.
- Add the frozen vegetables and stir-fry for 2-3 minutes until moisture evaporates and they begin to fry. Add the garlic and cook for 30 seconds. Increase the heat, add the cooled rice, and toss for 2-3 minutes until heated through and lightly toasted.
- Mix the soy sauces, oyster sauce, Shaoxing wine, sesame oil and white pepper. Pour over the rice and toss on high heat until glossy and evenly coated. Fold through the spring onions and cook for 1 minute.
- Divide evenly into five containers and allow to cool completely before sealing.
Why cool the rice on a tray before frying it?⌄
Spreading it out lets steam escape quickly and evenly, drying the outside of the grains. That's what stops the rice from turning gluggy once it hits the hot pan.
Why cook the egg directly with the chicken instead of separately?⌄
It gives you larger, softer pieces of egg folded through the dish rather than a fine, overcooked scramble. It also saves washing an extra pan.
Can I make this vegetarian?⌄
Yes, leave out the chicken and add extra vegetables or some diced firm tofu instead. Swap in a vegetarian oyster sauce alternative to keep the same savoury depth in the sauce.
Can I use only whole eggs instead of a mix with egg whites?⌄
Yes, 4-5 whole eggs works fine in place of the egg and egg white mix. It'll be slightly richer, but won't change the method at all.
