Ingredients
Chicken and Marinade
- ½ lb skinless boneless chicken thighs, thinly sliced
- 1 teaspoon regular soy sauce or light soy sauce
- 1 teaspoon Shaoxing Cooking Wine or dry sherry / dry white wine / chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil or any neutral tasting oil
Vegetables and Eggs
- 1.5 cups frozen peas and carrots or frozen vegetable mix (corn, peas, carrots, green beans)
- 3 large eggs, beaten
- 1 small shallot or ¼ onion, finely diced
- 3 garlic cloves, minced
Rice and Cooking Oils
- 4 ½ cups cooked jasmine rice, cold day-old (or see Notes below to prepare uncooked rice for this recipe)
- 4 teaspoons vegetable oil or any neutral tasting oil, divided
Sauce
- 2 tablespoons regular soy sauce or light soy sauce
- ½ tablespoon dark soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon chicken bouillon powder (a.k.a. chicken stock powder)
- ⅛ teaspoon white pepper or black pepper
Instructions
- Marinate the Chicken: In a medium-sized bowl, combine the thinly sliced chicken thighs with the soy sauce, Shaoxing cooking wine (or dry sherry/wine/chicken broth), cornstarch, and vegetable oil. Mix well and set aside to marinate for 5-10 minutes to enhance flavor and tenderness.
- Prepare the Sauce: In a small bowl, mix together soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and pepper. Set aside for later use.
- Cook the Chicken: Heat 1 teaspoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken slices and fry until fully cooked and slightly browned. Remove chicken from the pan and set aside.
- Sauté Aromatics and Vegetables: Add another teaspoon of vegetable oil to the same pan. Quickly sauté the minced garlic and finely diced shallot for about 10 seconds until fragrant. Add the frozen peas and carrots and fry for an additional 10 seconds, tossing to combine. Push all ingredients to one side of the pan to make space.
- Scramble the Eggs: Pour the remaining vegetable oil into the empty space in the pan. Pour in the beaten eggs and let them cook undisturbed for about 20 seconds so they start to set, then scramble gently by breaking them into bite-sized pieces. Once cooked, mix the eggs with the vegetables and aromatics.
- Add Rice and Chicken: Add the cold, day-old cooked jasmine rice into the pan along with the cooked chicken. Toss everything together thoroughly to combine all ingredients evenly.
- Add and Cook with Sauce: Pour the prepared sauce around the edges of the pan or directly onto the rice. Let it toast undisturbed for about 5 seconds to deepen flavor, then toss everything together again until all grains of rice are evenly coated and slightly browned. Remove from heat and serve immediately. Enjoy!
Notes
- For best results, use leftover or day-old cooked jasmine rice as it is less sticky and fries better.
- To cook jasmine rice from uncooked: rinse rice until water runs clear. Place in pot, add water to just below the first knuckle line of your index finger above rice level. Cover, bring to boil on medium heat, then reduce to low, cook for 12-14 minutes until water is absorbed. Rest covered for 10-12 minutes to steam properly before fluffing.
- Shaoxing cooking wine can be substituted with dry sherry, dry white wine, or chicken broth if unavailable.
- Adjust vegetable mix according to preference; frozen mixes with corn, peas, carrots, and green beans work well.
- Use a neutral oil like vegetable or canola to avoid overpowering flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
