A recipe from Gemo

Chicken Fried Rice

Name: Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g Rice (day-old and cold; grains loosened); 300 g Chicken Breast (boneless, skinless, cut into small cubes); 3 tbsp Soy Sauce (light soy sauce if available; divided); 2 tsp Cornstarch (for chicken marinade); 1 tbsp Water (for chicken marinade); 2 tsp Sesame Oil (toasted, divided); 3 pc Egg (lightly beaten); 3 tbsp Sunflower Oil (or another neutral high-heat oil, divided); 2 clove Garlic (finely chopped); 120 g Carrot (small dice); 100 g Fresh Peas (frozen is fine); 80 g Canned Corn (frozen or canned, drained); 3 pc Green Onion (Scallion) (thinly sliced; white and green parts separated); 0.5 tsp White Pepper (or black pepper); 0.5 tsp Sugar (balances the soy sauce); 0.5 tsp Salt (adjust to taste)

გემო (ოფიციალური გვერდი)Chef

30 minMedium4 servings

A practical Chinese-style chicken fried rice for a home wok or wide skillet: cold day-old rice stir-fried with tender chicken, soft egg, vegetables, scallions, soy sauce, sesame oil, and white pepper.

Method

01
Break up 600 g cold rice with damp hands or a fork so there are no hard clumps. Mix 300 g chicken with 1 tablespoon soy sauce, 2 teaspoons cornstarch, 1 tablespoon water, 1 teaspoon sesame oil, and a pinch of the salt, then let it stand while you prepare the vegetables. In a small bowl, stir together the remaining 2 tablespoons soy sauce, 1/2 teaspoon white pepper, 1/2 teaspoon sugar, and 1 teaspoon sesame oil.
⏱ 10 min
02
Heat a wok or the widest skillet you have over medium-high heat. Add 1 tablespoon sunflower oil, pour in 3 eggs, and scramble just until softly set. Transfer the eggs to a plate before they become dry.
⏱ 2 min
03
Increase the heat to high and add 1 tablespoon sunflower oil. Spread the chicken in a single layer, let it sear briefly, then stir-fry until the pieces are browned in spots and nearly cooked through. Transfer the chicken to the plate with the eggs.
⏱ 4 min
04
Add the remaining 1 tablespoon sunflower oil to the wok. Stir-fry 2 garlic cloves and the white parts of the green onion for a few seconds, then add 120 g carrot, 100 g peas, and 80 g corn. Cook until the vegetables are hot and the carrot starts to soften but still has a little bite.
⏱ 3 min
05
Add the loosened rice and stir-fry, pressing and tossing until the grains are hot and separate. Pour the soy seasoning around the sides of the wok or skillet and toss until the rice is evenly seasoned.
⏱ 4 min
06
Return the chicken, any juices, and the eggs to the wok. Stir-fry for another minute, breaking the egg into bite-size pieces, until the chicken is fully cooked and everything is hot. Fold in the green parts of the green onion, taste for salt, and serve immediately.
⏱ 2 min