6 cooking tips to MAKE BETTER CHICKEN FRIED RICE at home

By Ethan Chlebowski · 30 min

Ingredients

Instructions

1. Prepare all the main ingredients cut to similar sizes, dicing the protein and vegetables.
2. Marinate the diced chicken with rice wine vinegar, cornstarch, salt, soy sauce, sugar and a dash of peanut oil. Cover and refrigerate for 20 to 30 minutes.
3. Heat enough peanut oil in a wok or pan to cover the chicken to 350°F. Shallow-fry the chicken for 20 to 30 seconds, then turn off the heat.
4. Remove the chicken and drain off the excess oil, leaving a sheen in the wok.
5. Return the wok to high heat, scramble the egg until light and fluffy, about 30 seconds, then remove it and lower the heat.
6. If needed, add a little peanut oil, raise to high heat, and fry the ginger and garlic until fragrant without burning.
7. Add the rice wine vinegar and let it steam.
8. Stir-fry the onion for 30 to 45 seconds, then the carrot for 30 to 45 seconds, then the rice for 45 to 60 seconds. Drizzle in the soy sauce, add the peas and stir-fry for 30 seconds. Return the chicken and egg and stir-fry for a final 30 to 60 seconds.
9. Turn off the heat and stir in a dash of sesame or chili oil. Top as you like with green onions or sesame seeds.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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