Chicken Fried Rice (鸡肉炒饭)

Ingredients

• 8 oz chicken thighs (or chicken breast) (, cut into 1/2” (1 cm) pieces )
• 1/4 teaspoon salt
• 2 teaspoons Shaoxing Wine ((or dry sherry))
• 1 teaspoon cornstarch
• 2 tablespoons soy sauce ((*Footnote 1))
• 1 tablespoon oyster sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper ((or black pepper))
• 3 tablespoons peanut oil ((*Footnote 2))
• 4 green onions (, sliced (or 1/2 small onion, diced))
• 4 cups cold day-old rice ((*Footnote 3))
• 1 cup frozen mixed vegetables
• 3 eggs (, beaten)

Steps

1. 1

   Combine the chicken with the marinade ingredients in a small bowl. Mix until the chicken is evenly coated. Let marinate while preparing the other ingredients.

2. 2

   In another bowl, combine the sauce ingredients and mix well.

3. 3

   Use your fingers or a fork to separate any clumps of rice before cooking.

4. 4

   Heat 1 tablespoon of oil over high heat in a large skillet until hot. Spread the marinated chicken into a single layer in the pan. Cook without moving until the bottom turns golden, 2 minutes or so. Flip to cook the other side until golden, another 2 minutes. Stir a few times, then transfer the chicken to a plate.

5. 5

   Add 2 tablespoons of oil and the green onions. Cook and stir to release the fragrance, 30 seconds or so. (*Footnote 4)

6. 6

   Add the rice and turn to medium-high heat. Stir to separate the grains and coat the grains evenly with the oil. Let the rice toast, stirring occasionally, until the rice appears dried and crispy, 5 minutes or so. Turn to medium heat if the pan gets too hot.

7. 7

   Pour in the sauce. Stir and cook until the rice is evenly coated.

8. 8

   Move the rice to one side of the pan. Add 1/2 tablespoon of oil to the other side and then the frozen vegetables. Cook until the vegetables are fully thawed and the excess moisture is cooked off, 1 to 2 minutes. Stir everything together and move everything to one side of the pan again.

9. 9

   Add the remaining 1/2 tablespoon of oil to the empty side of the pan and pour in the beaten eggs. Cook until the bottom is set. Stir a few times to scramble it, then stir it together with the rice.

10. 10

    Add the cooked chicken back into the pan. Stir everything together.

11. 11

    Serve hot as a main or side dish.