High-Protein Chicken Fried Rice

Steps

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1. 1
   Add 350g of washed jasmine rice to a saucepan with 600ml cold water and a pinch of salt. Bring to a boil over high heat, cover with a lid, reduce heat to low, and cook for 10 minutes.
   ▶ ≈0:08
2. 2
   Remove from heat but keep the lid on for 5 more minutes to finish steaming. Carefully remove the lid and fluff the rice with a fork or spatula to ensure it's light and fluffy without clumps.
   ▶ ≈0:26
3. 3
   Transfer the cooked rice to a large tray and spread it out evenly. Ideally prepare the day before and let it rest overnight for best results, or refrigerate for 15–20 minutes on the same day.
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4. 4
   Crush 2 garlic cloves with the flat side of a knife and roughly chop them into small, evenly sized pieces. Alternatively, grate on a microplane or thinly slice as preferred.
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5. 5
   Line up 4 spring onions and thinly slice them. You may cut them on an angle for a nice presentation. Mix both the white root and green stem together to use throughout the recipe.
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6. 6
   Combine 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1.5 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, and ground white pepper in a bowl. Whisk until evenly combined and set aside.
   ▶ ≈1:34
7. 7
   Cut 800g of boneless and skinless chicken thigh into thin strips, then rotate and dice into small, evenly sized pieces to ensure uniform cooking.
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8. 8
   Heat 1 tablespoon of peanut oil or neutral oil in a large pan or wok until it's lightly smoking. Add all the chicken, season lightly with salt and ground white pepper, and spread it out so pieces aren't piled on top of each other.
   ▶ ≈2:22
9. 9
   Let the chicken cook undisturbed for about 2 minutes to develop a crust. Then stir and continue cooking for 7–8 minutes total until the chicken is cooked through with a golden color. Avoid excessive stirring to maintain the crust and prevent the chicken from steaming.
   ▶ ≈2:41
10. 10
    Push the chicken to one side of the pan and let the pan heat up again. Pierce and mix 3 whole eggs together, then pour into the pan. Add 4 egg whites and let sit for 20–30 seconds to develop color on the bottom.
    ▶ ≈3:14
11. 11
    Mix the chicken and egg together, stirring until well combined. Cook for a further 1 minute until the egg is crispy and thoroughly mixed with the chicken.
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12. 12
    Add 400g of frozen mixed vegetables (peas, corn, and carrot). Mix everything together and keep the pan over high heat, cooking for 2–3 minutes until any moisture from the frozen vegetables has evaporated.
    ▶ ≈4:00
13. 13
    Add the minced garlic and a small pinch of salt. Mix and cook for about 30 seconds until fragrant. Be mindful of the sodium levels from the sauce.
    ▶ ≈4:19
14. 14
    Add the chilled rice to the pan. Day-old rice will be firmer, but rice chilled for 20–30 minutes works fine. Break up the rice and mix everything together over high heat for 2–3 minutes to combine all flavors and develop a nice fried texture.
    ▶ ≈4:38
15. 15
    Pour in the prepared sauce and mix everything thoroughly. Ensure all rice is evenly coated with the sauce and there are no plain rice clumps. Cook for about 1 minute. Add more dark soy sauce if a darker color is desired.
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16. 16
    Turn the heat down and add about half of the sliced spring onions for color, texture, and freshness. Fold everything together and taste, adjusting seasoning with additional salt and pepper as needed.
    ▶ ≈5:39
17. 17
    Turn off the heat and remove from the stove. This recipe yields five 750ml portions, though it can also be divided into 6–7 portions depending on serving size preference. Allow to cool for 15–20 minutes before placing in storage containers. Store in the fridge for up to 4 days or freeze for up to 4 months.
    ▶ ≈5:58