Description
A quick and flavorful weeknight dinner that replicates restaurant-quality fried rice at home using cold rice and high heat for perfect texture.
Ingredients
Scale
- 3 cups cooked jasmine rice, chilled (day-old)
- 1 lb boneless, skinless chicken thighs, cut into 1/2-inch cubes
- 3 large eggs, whisked
- 4 stalks green onions, chopped (white and green parts separated)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 2 tbsp vegetable oil (divided)
- 1 tsp cornstarch mixed with 1 tbsp water (for velveting chicken)
- Salt and pepper to taste
Instructions
- Pat chicken thighs dry and cut into 1/2-inch cubes. Season lightly with salt and pepper. Toss with the cornstarch slurry to velvet the chicken.
- Heat a large skillet or wok over medium-high heat with 1 tablespoon of vegetable oil. Pour in whisked eggs and scramble into soft curds. Remove eggs to a plate.
- Increase heat to high. Add another tablespoon of oil. Sear chicken in a single layer for 2 minutes without moving, then flip and cook for 2 more minutes until done. Remove to the plate with eggs.
- Keep heat high. Add a splash of oil if needed. Stir-fry white parts of green onions, garlic, and ginger for 30-60 seconds until fragrant.
- Add cold rice to the pan. Break up clumps and press rice against the hot surface. Let sit for 30 seconds, then stir. Repeat for 2-3 minutes until grains are dry and separated.
- Return chicken and eggs to the pan. Drizzle soy sauce over the rice and toss vigorously to coat.
- Turn off heat. Drizzle with toasted sesame oil and toss in green onion greens. Serve immediately.
Notes
The key to this recipe is using cold, day-old rice to ensure separate grains and avoid mushiness. High heat is essential for achieving the ‘wok char’ flavor. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate for at least 20 minutes or freeze for 20 minutes to dry it out. Do not crowd the pan when cooking chicken to ensure proper searing.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: fried rice, chicken fried rice, restaurant style fried rice, quick dinner, weeknight meals, better than takeout, jasmine rice, wok cooking