Teriyaki Chicken Fried Rice

Por CiCi Li · 15 min

Ingredientes

Modo de preparo

1. Cut the chicken breast into bite-sized cubes. Mix in a pinch of salt until absorbed, then add a pinch of white pepper, 1 tablespoon soy sauce and the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). Mix until evenly coated, then add 1 tablespoon oil and combine.
2. Stir together 2 tablespoons soy sauce, 1 teaspoon sake, 1 teaspoon mirin and ½ teaspoon sugar until the sugar dissolves.
3. Heat the wok over high heat and add 1 tablespoon oil. Stir-fry the marinated chicken about 3 minutes until fully cooked. Add the garlic and stir-fry briefly until fragrant. Remove from the wok.
4. In the same wok over high heat, add 1 tablespoon oil. Stir-fry the onion and carrot for about 30 seconds until aromatic. Remove.
5. Heat the remaining oil in the wok over high heat. Add the beaten eggs and scramble until partly set.
6. Add the rice and stir-fry about 2 minutes, breaking up any clumps. (Text is cut off here, so the rest of the method is not available.)

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