Restaurant Style Chicken Fried Rice
Recreate the restaurant takeout classic at home.
Ethan ChlebowskiIngredients
Rice
- Rice200 g1 parts
- Water240 g1.2 parts
- Cooking oilfor stir frying~20 g
Protein & marinade ingredients
- Chicken Thighs, boneless, cubed170 g~1/3 lb
- Salt2 ga sprinkle
- Sugar4 g1/2 spoonful
- Soy Sauce10 ga spoonful
- Cooking oil5 ga drizzle
- Eggs, beaten2
- Cooking oilfor stir frying~20 g
Vegetables
- Garlic, minced2 cloves
- Onions, small dice60 g1/3
- Carrots, small dice80 g
- Mushrooms, small dice80 g
- Peas80 g
- Scallions, thinly sliced1 stalk
- Cooking oilfor stir frying~20 g
Seasoning
- Soy Sauce5 gor to taste
- Sugar4 g1/2 spoonful
- MSG3 ga sprinkle
Method
Step 1: Steam the rice
Add the rice to a metal strainer and rinse the starches under water. Ensure the water has completely drained to minimize excess moisture. Add the rinsed rice in a saucepan with the measured amount of water and cover with a lid.
Bring to a over medium heat. Once boiled, turn off the heat, remove the lid, place a kitchen towel over top, and place the lid back on. Let the rice off the heat for 15 to 20 minutes. If the water hasn't fully absorbed, you can put it back on low heat for a few minutes to finish cooking.
Once done, spread on a plate to let excess steam escape.
Note: Rice can be made ahead of time and stored in the fridge, which also improves its texture during stir-frying.
Step 2: Marinade the chicken
Chop the chicken into small cubes and place into a bowl on a scale. Add the salt, sugar, soy sauce, and oil. Mix together. Let the chicken for 15 minutes.
Meanwhile, use this time to gather the remaining ingredients or prep vegetables.
Step 3: Stir fry the chicken
Heat a wok or skillet over high heat. Add about 20 g of the oil to the wok and swirl it around to establish a nonstick surface. Add the marinated chicken and until done, about 2-3 minutes depending on the size of the pieces. Take the chicken out and set aside in a bowl.
Step 4: Stir fry the vegetables
Add another 20 grams of the oil to the wok and bring back to high heat. Add the minced garlic and for 10-15 seconds until just fragrant. Add the onions and carrots and until while mixing constantly about 60-90 seconds. Add in the mushrooms and stir fry for another 30 seconds. Remove the vegetables and add to the bowl with the chicken.
Step 5: Fry the egg and rice; add seasoning
Add the final 20 grams of the oil to the wok, swirl to coat the surface, and set the heat to high. Add the beaten egg and cook until the curds start to set.
Add in the cooked rice. Stirring constantly, the rice for 2-3 minutes. It should toast some and become dryer without clumps, and the egg should become dispersed into small pieces.
Add the sugar, soy sauce, and MSG to the rice and stir it in.
Step 6: Combine & finish the stir fry
Return the cooked shrimp and vegetables to the wok. Add the peas to the rice and for another 15-20 seconds. Shut off the heat and add the scallions, then mix to combine.
Taste it! Adjust the soy sauce, msg, or sugar as you see fit.
“A restaurant-style fried rice with my preferred fillings, but feel free to use different vegetables or proteins.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 2 servings
FAQ
Do I need to get a wok to make this stir-fry?
A large, deep frying pan or skillet will work just as well. The key is to have a large surface area to cook ingredients quickly over high heat. Even if you have a wok, make sure to in batches or in stages by ingredient. This will let you get on each ingredient without crowding the pan and overwhelming the heat source, which will result in , mushy ingredients. Home ranges simply aren't hot enough to properly stir fry everything in one go.
I don’t have MSG at home. What can I use?
MSG adds critical flavor to the dish. Chicken bouillon powder is a great substitute.