Chicken Fried Rice

Ingredients

To marinate the chicken

• 200g / 7 oz chicken breast

• 2.5g /1 tsp cornstarch

• 5.5g / 1 tsp soy sauce

• 4.5g / 1 tsp vegetable oil

• 0.6g / ⅛ tsp baking soda

To complete the fried rice

• 2 eggs

• 41g / 3 Tbsps oil

• 283g / 10 oz cooked leftover rice

• 9g / 1 Tbsp minced garlic

• 28g / 1 oz diced purple onion

• 43g / 1.5 oz peas

• 71g / 2.5 oz diced carrot

• 16.6g / 1 Tbsp soy sauce

• 11g / 2 tsps dark soy sauce

• 0.6g / ¼ tsp ground black pepper or to taste

• 1.4g / ¼ tsp salt or to taste

• 2g / ½ tsp chicken bouillon powder, optional

• 16g / ¼ cup diced scallions

Directions

1. Dice the chicken breast into bite-size pieces and place it into a mixing bowl. Add the cornstarch, soy sauce, vegetable oil, and baking soda and mix well. Set it aside for 20 minutes.

2. During this time, crack two eggs and whisk them well; prepare the minced garlic, diced carrot, onion, scallions, and peas; crumble the leftover rice into loose grains; and gather all of the sauces on the side. Chef's seasonings and Secret: Chinese fried rice is a fast dish done over high heat. It is necessary to prep everything before turning on the heat so you don't rummage around while the wok is flaming hot.

3. Turn the heat to high and heat the wok until it is smoking hot. Add 1 Tbsp oil and swirl it around so the oil covers the bottom.

4. Add the whisked egg and cook for 30-50 seconds or until it is set. Break the egg into bite-

size pieces and remove it from the wok.

5. Add 1 Tbsp oil and the marinated chicken to the same wok. Stir over high heat for 2 minutes or until the chicken is cooked through.

6. Add the garlic, carrot, peas, and onion. Stir over medium heat for 2-3 minutes or until the vegetables are soft. Remove the chicken and vegetables from the wok and set them aside.

7. Heat the same wok to smoking hot. Add 1 Tbsp oil and the rice. Stir over high heat for 2-3 minutes or until you can smell the toasty rice aroma.

8. Season the rice with soy sauce, dark soy sauce, black pepper, salt, and chicken bouillon powder to taste. Stir the rice fast to incorporate the seasonings because the wok is hot, and the liquid will evaporate quickly.

9. Once all the white rice becomes brown, add the chicken, vegetables, and egg back into the wok. Sprinkle some scallions for extra flavor and toss until everything is well combined