Chinese Chicken Fried Rice | Sunday Rice: Ep. 1

By Kikifoodies · 30 min

Ingredients

Instructions

1. Get all ingredients prepped before you start, since fried rice cooks fast.
2. Beat the eggs and set aside.
3. Dice the carrots, slice the scallions, dice the onion and mince the garlic, if using fresh vegetables.
4. Cut the chicken into bite-sized pieces and season with the salt and chicken bouillon.
5. Mix the soy sauce, oyster sauce and cooking wine in a small bowl and set aside.
6. Heat a wok or large skillet over high heat with a little oil. Add the chicken and cook until browned and fully cooked through. Transfer to a plate.
7. Scramble the eggs in the pan until just set. Remove and set aside with the chicken.
8. Add a little more oil if needed, then stir-fry the onion and garlic for about 1 minute.
9. Add the carrots and peas and stir-fry for 2 to 3 minutes. Season with a little chicken bouillon and the chili flakes, and stir well.
10. Add the rice, chicken and eggs to the pan. Pour in the sauce, toss everything together and break up any clumps. Stir-fry for 1 to 2 minutes.
11. If using a wok, spread the rice across the surface and leave it undisturbed for 1 to 2 minutes to toast slightly.
12. Stir everything together, then add the scallions.
13. Taste and adjust. For more heat, add more chili flakes while stir-frying.
14. Serve hot.

Summarized from Kikifoodies's video. Watch it for the details.

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