Restaurant Style Chicken Fried Rice

Nutrition values are AI-estimated based on ingredients.

• 1/4 cup light soy sauce
• 2 tbsp white vinegar
• 200 gram boneless chicken, cubed
• 1/2 tsp black pepper (for chicken marination)
• 1/2 tsp salt (for chicken marination)
• Half of prepared sauce mixture (for chicken marination)
• 2 eggs
• Salt and pepper (for whisking eggs)
• 2 tbsp refined oil
• 4 tbsp sesame oil
• 2 tbsp minced garlic
• 2 tbsp minced ginger
• 2 tbsp chopped celery
• 1/2 cup chopped red onion
• 1 tsp red chilli flakes
• 1 cup mix vegetables (diced red bell pepper, green beans/peas)
• Remaining half of prepared sauce mixture
• 1 tbsp red chilli paste
• 1 tsp salt (for main dish seasoning)
• 1/2 tsp black pepper (for main dish seasoning)
• 2 1/2 cups cooked rice
• 1/4 cup chopped spring onion (green parts for dish)
• Chopped spring onion (for garnish)

1. 1Combine 1/4 cup light soy sauce and 2 tablespoons of white vinegar in a small glass measuring cup and stir well to prepare the sauce.
2. 2Place 200 grams of cubed boneless chicken in a bowl, add 1/2 teaspoon black pepper, 1/2 teaspoon salt, and half of the prepared sauce mixture, then mix thoroughly and marinate for 15 minutes.
3. 3Crack two eggs into a mug, season with salt and pepper, and whisk until well combined.
4. 4Heat 2 tablespoons of refined oil in a wok, pour in the whisked eggs, scramble until cooked and flaky, then remove and set aside.
5. 5Add 4 tablespoons of sesame oil to the same wok, then add 2 tablespoons of minced garlic, 2 tablespoons of minced ginger, and 2 tablespoons of chopped celery, and stir-fry until fragrant and lightly golden brown.
6. 6Add 1/2 cup of chopped red onion and 1 teaspoon of red chilli flakes to the wok and stir-fry until the onions soften slightly.
7. 7Add the marinated chicken pieces to the wok and stir-fry until cooked through and lightly browned.
8. 8Subsequently, add 1 cup of mixed vegetables, the remaining half of the sauce mixture, 1 tablespoon of red chilli paste, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, and stir-fry until vegetables are tender-crisp.
9. 9Add 2 1/2 cups of cooked rice to the wok and stir-fry vigorously with the chicken and vegetables until thoroughly mixed and evenly coated.
10. 10Add 1/4 cup of chopped spring onion greens and the previously scrambled eggs back into the wok, and gently stir-fry for a final minute to incorporate.
11. 11Scoop the finished Chicken Fried Rice into a serving bowl, garnish with extra chopped spring onions, and serve hot.

These instructions are our analysis of the original video. Watch on YouTube →