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A colorful bowl of Better-Than-Takeout Chicken Fried Rice with green onions and chopsticks, showcasing the delicious ingredients.
Paula

Better-Than-Takeout Chicken Fried Rice

This Better-Than-Takeout Chicken Fried Rice is the only fried rice recipe you will ever need, combining fresh ingredients for a quick and delicious meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 Portionen
Course: Main Dish, Sides
Cuisine: Asian
Calories: 355
Ingredients Method

Ingredients
  

For the Chicken Marinade
  • 1 lb boneless skinless chicken thighs, cut into ½-inch cubes
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • ½ tsp sesame oil
  • ¼ tsp ground white pepper
For the Fried Rice Base
  • 3 cups day-old cooked jasmine rice cold, refrigerated overnight
  • 3 large eggs lightly beaten
  • 1 cup frozen peas and carrots mix thawed
  • ½ cup yellow onion finely diced
  • 3 garlic cloves minced
  • 3 stalks green onions sliced (whites and greens separated)
  • 3 tbsp vegetable oil divided
For the Sauce
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 tsp sesame oil added at the finish
  • ½ tsp sugar
  • ¼ tsp ground white pepper

Method
 

  1. Marinate the chicken by mixing it with soy sauce, cornstarch, sesame oil, and white pepper. Let it sit for at least 10 minutes.
  2. Prepare the sauce by whisking together soy sauce, oyster sauce, dark soy sauce, sugar, and white pepper.
  3. Break up the day-old rice until it's fluffy and free of clumps.
  4. Heat the wok or cast iron skillet on high for 2 minutes, then add 1 tbsp oil and the marinated chicken. Sear for 2 minutes without stirring.
  5. Stir-fry the chicken until fully cooked, then remove it from the pan.
  6. Add ½ tbsp oil to the pan, pour in the eggs, and scramble them, then set aside with the chicken.
  7. Add the remaining vegetable oil and stir-fry the onions and green onion whites until softened. Add the garlic and peas and carrots, cooking for another minute.
  8. Add the broken-up rice, spreading it out in the pan and pressing it down. Let it sit undisturbed for a minute, then stir-fry for 2-3 minutes.
  9. Pour the sauce over the rice and toss to coat. Stir-fry for another minute.
  10. Fold in the chicken and scrambled eggs, heating everything through. Drizzle with sesame oil before serving.
  11. Serve hot, garnished with green onion tops.