About this Dish
Wok-tossed rice with egg, vegetables, and your choice of meat, finished in high heat.
History & Origin
Fried rice began in the Sui Dynasty as a practical way to use up leftover cold rice, and has since become one of the most globally recognized Chinese dishes.
IngredientsServes 4
🍚Day-old cooked jasmine rice, 3 cups (cold, broken up)
🥚Eggs, 3 large beaten
🍗Chicken breast or thigh, 200g diced small
🥕Carrot, 1 medium finely diced
🧅Spring onions, 4 stalks sliced (whites and greens separated)
🧄Garlic, 4 cloves minced
🫛Frozen peas, ½ cup
🫙Soy sauce, 3 tablespoons
🍶Oyster sauce, 1 tablespoon
🫒Neutral oil (vegetable or peanut), 3 tablespoons
Method
1
Season the diced chicken with a pinch of salt and a splash of soy sauce. Heat your wok or largest frying pan over the highest heat possible until it begins to smoke slightly — this high heat is the secret to authentic fried rice.2
Add 1 tablespoon of oil and stir-fry the chicken for 3-4 minutes until golden and cooked through, then push it to the side of the wok. Pour in the beaten eggs and scramble them quickly, breaking into small pieces before they fully set.3
Add the remaining oil, then toss in the garlic and the white parts of the spring onions. Stir-fry for 30 seconds until fragrant, then add the diced carrot and stir-fry for another 2 minutes until slightly softened.4
Add the cold rice to the wok, breaking up any clumps with your spatula. Press and toss the rice continuously against the hot surface for 3-4 minutes — the goal is to coat every grain in oil and get a light toasted flavour.5
Add the frozen peas and mix everything together — the chicken, egg, and vegetables. Drizzle the soy sauce and oyster sauce around the edges of the wok (not directly on the rice) so they sizzle and caramelise before being tossed in.6
Taste and adjust seasoning with a little more soy sauce if needed. Finish by tossing through the green parts of the spring onions, then serve immediately straight from the wok.7
Remove from heat, stir through the sesame oil and the green parts of the spring onions, and serve immediately while piping hot.User Reviews
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