Midnight Wok Chicken Fried Rice
Day-old rice tossed in a screaming-hot wok with tender chicken thigh pieces, scrambled egg ribbons, crisp vegetables, and a savory blend of soy sauce and sesame oil that coats every grain without making it heavy. This is the kind of fried rice that tastes like it came from your favorite takeout spot — except better, because you made it in your own kitchen in under 20 minutes.
Ingredients
- 4 cups cooked jasmine rice, chilled overnight
- 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
- 3 large eggs, beaten
- 3 tablespoons soy sauce
+ 10 more ingredients
Instructions
Break up the chilled rice with your hands before you start cooking. Cold rice clumps together in the fridge, and separating the grains now means they will fry individually in the wok instead of steaming in wet clumps. Every grain should be loose and separate.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and white pepper. Set this sauce mixture aside near the stove — once cooking starts, everything moves fast and you will not have time to measure.
Season the chicken pieces with 1/2 teaspoon of the kosher salt and the black pepper. Toss to coat evenly.
Heat a wok or your largest skillet over the highest heat your burner can produce. Let it heat for 2 full minutes until a drop of water evaporates on contact. Add 1 tablespoon of the vegetable oil and swirl to coat the surface.
Add the chicken in a single layer and let it sear without stirring for 90 seconds. Then stir-fry for another 2 to 3 minutes until the chicken is cooked through and has golden edges. Transfer the chicken to a clean plate.
Return the wok to high heat and add 1/2 tablespoon of vegetable oil. Pour in the beaten eggs and let them sit undisturbed for 15 seconds until the bottom sets. Then scramble them into large, soft curds using a spatula, breaking them into bite-sized ribbons. The eggs should still be slightly glossy — they will continue cooking from residual heat. Transfer the eggs to the plate with the chicken.
Add the remaining 1 1/2 tablespoons of vegetable oil to the wok. Add the garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant — do not let the garlic brown or it will turn bitter.
Add the frozen peas and carrots and the remaining 1/2 teaspoon of salt. Stir-fry for 1 minute until the vegetables are thawed and starting to pick up a little color.
Add the cold rice to the wok and spread it across the entire surface. Press it against the hot wok and let it sit without stirring for 30 to 45 seconds. This contact time is what gives fried rice that slightly smoky, toasted flavor the Chinese call wok hei. Then toss and stir, pressing the rice down again. Repeat this press-and-toss process 3 to 4 times over the course of 2 minutes.
Pour the sauce mixture over the rice and toss vigorously to distribute it evenly. Every grain should take on a light golden-brown color. If you see any wet or dark patches, keep tossing until the sauce is uniform.
Return the chicken and scrambled egg to the wok. Toss everything together for 30 seconds to reheat the protein and combine all the components.
Remove from heat, scatter the green parts of the green onions over the top, and serve immediately straight from the wok.
Nutrition Estimate
Per serving • Estimated by Blinner AI