After a hard day of work, what’s better than home cooked chicken fried rice that is better than the take out version. Try it first and thank me later.
Ingredients:
- 1 and 1/2 cups of uncooked rice cooked the night before and refrigerated
- 1/2 lb boneless skinless chicken thighs (cut into bite size pieces)
- 2 cloves garlic (minced)
- 1/2 cup carrot (finely diced)
- ½ cup peas (frozen)
- 4 eggs (beaten)
- 1 stalk of scallions (chopped)
- Sprinkle of black sesame seeds
Chicken marinade:
- 1 tsp light soy sauce
- 1 tsp Chinese cooking wine
- 1 tsp vegetable oil
- 1 tsp cornstarch
- 1/8 tsp white pepper
- 1/8 tsp baking soda
Sauce:
- 2 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp chicken bouillon powder
- 1 tsp sesame oil
- ⅛ tsp white pepper
Instructions
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Marinate your sliced chicken with light soy sauce, Chinese cooking wine, vegetable oil, cornstarch, white pepper and baking soda for 5 minutes.
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Make sauce with light soy sauce, dark soy sauce, chicken bouillon powder, sesame oil and white pepper.
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In a hot oiled wok, fry chicken until fully cooked. Remove and set aside.
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In an oiled wok, add minced garlic and cook for 10 seconds or until softened.
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Add peas and carrots and cook for 1 minute or until softened. Push everything to one side of the wok.
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Add 1 tsp of oil into empty space of wok. Pour in beaten eggs and scramble before mixing with ingredients in wok.
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Add day old rice and toss with everything else. Add back in the cooked chicken.
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Pour sauce into the wok. Mix until all rice are colored brown. Remove off heat.
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Top up with sprinkle of black sesame seeds and chopped scallions, enjoy!
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