Restaurant Style Chicken Fried Rice

Recreate the restaurant takeout classic at home.

👥 3 Servings⏱️ Prep & Cook: 1h👤 Ethan Chlebowski📖 cookwell

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●saucepan
●strainer
●bowl
●skillet

📝 Preparation Steps

Steam the rice

Rice, 200 g

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 boil 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 steam 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.

Rice, 200 gWater, 240 g

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 marinate for ⏱️ 15 minutes. Meanwhile, use this time to gather the remaining ingredients or prep vegetables.

Salt, 2 gSugar, 4 gSoy Sauce, 10 gSoy Sauce, 5 g

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 stir fry until done, about ⏱️ 2-3 minutes depending on the size of the pieces. Take the chicken out and set aside in a bowl.

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 bloom for ⏱️ 10-15 seconds until just fragrant. Add the onions and carrots and stir fry until browned 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.

Garlic, 2 clovesOnions, 60 gCarrots, 80 gMushrooms, 80 g

Fry the egg and rice; add seasoning

Rice, 200 g

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, fry 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.

Rice, 200 gSugar, 4 gSoy Sauce, 10 gSoy Sauce, 5 gMSG, 3 g

Combine & finish the stir fry

Return the cooked shrimp and vegetables to the wok. Add the peas to the rice and stir fry 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.

Peas, 80 gRice, 200 gScallions, 1 stalkSoy Sauce, 10 gSoy Sauce, 5 gMSG, 3 gSugar, 4 g

Nutrition Facts

calories

1625

fat Content

65 g

protein Content

64 g

carbohydrate Content

201 g

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