Take-out Fried Rice

Ingredients

rice, soy sauce, sugar, frozen veggies, sesame oil, eggs, choice of meat

Source
YouTube

Introduction

How to mimic restaurant/take-out rice using a couple of tricks and tips. I like doing this rice a lot for a quick meal; my marinade is not like the recipe one (and I kinda hand-make it so the quantity might be wrong).

  • Prep Time: 10 min prep + 15 min cooking
  • Servings: 3-4 servings

Ingredients

  • 3 tbsp neutral oil (divided), preferably vegetable or peanut
  • 2 cups (350 gram) cooked long grain/jasmine rice blend (2 parts long grain, 1 part jasmine)
    • 1 cup uncooked rice equals 3 cups cooked
    • I usually cook with one cup of uncooked rice but these measurements are for 2 cooked rice cups
  • 2 egg, beaten (seasoned with pinch salt)
  • 2 oz (56 gram) marinated chicken slivers (see marinade instructions below)
  • ½ cup (75 gram) yellow onion, medium dice
  • 1 cup frozen veggies
  • 2 clove rough chopped garlic

Sauce Mixture

  • ½ teaspoon (2 gram) sugar
  • 2 teaspoon (10 gram) light soy sauce
  • ½ teaspoon (2.5 gram) dark soy sauce

Seasoning Mixture

  • 2 pinch white pepper
  • 2 teaspoon (9 gram) Shaoxing wine
  • Additional seasoning (salt and pepper), to taste

Chicken Marinade

I usually use two defrosted chicken breasts for the quantity of 1 cup uncooked rice; the recipe isn't exactly correct since I eyeball this portion
  • ½ teaspoon (2 gram) baking soda
    • This is amazing for tenderizing the breast meat, add it first before everything else and mix it in for 30 seconds
  • 1 tablespoon of lemongrass chicken marinade
  • ½ teaspoon of dark soy sauce
  • 2 teaspoon light soy sauce
  • 2 teaspoon brown sugar
  • 1 teaspoon of mirin
  • ½ tablespoon of gochujang
  • 1 tablespoon of oil

Cooking Instructions

  1. Heat wok or pan over medium high heat until lightly smoking
  2. Add 1 tbsp neutral oil
  3. swirl around and allow to heat for 15-30 seconds until shimmering
  4. Turn heat to low and add eggs
  5. Cook eggs for 20-30 seconds until puffed up around the edges
  6. Turn egg over with cooking utensil and lightly scramble, about 20-30 seconds
  7. Remove egg from pan to boil and wipe out wok or pan
  8. Return wok to medium-high heat and add 1 tbsp neutral oil, swirl and heat until shimmering
  9. Add chicken and cook until 90% done, about 2-3 minutes
  10. Remove chicken and add to bowl with egg
  11. Return wok to medium to medium-high heat and add final tbsp oil, heat until shimmering
  12. Add frozen veggies cook until it's mostly defrosted, about 1-2 minutes
  13. Add rice and toss with vegetables
  14. Push rice down flat and break up any clumps with spoon, cook rice until lightly toasted, about 2-4 minutes
  15. Add the chicken and egg to the rice and mix in well
  16. Push rice to center of wok and add sauce mixture around the rim, immediately stir into the rice until fully incorporated and no clumps of white rice remains
  17. Add seasoning mixture and stir into rice
  18. Push rice to center of the wok and add Shaoxing wine around the rim of wok, immediately stir into the rice
  19. Turn off the heat and mix in green onions and toasted sesame oil, stir until combined
  20. Taste, adjust seasoning with salt and white pepper and serve
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