Real Chinese Takeaway Chicken Fried Rice

Steps

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1. 1
   Slice the chicken breast into strips, cutting across the grain if possible.
   ▶ ≈0:25
2. 2
   Heat water to 80-90°C. Add half a teaspoon of baking soda to the hot water, then add the chicken strips. Keep the water at a gentle poach without boiling until the chicken reaches an internal temperature of 75°C, about 3-4 minutes.
   ▶ ≈1:14
3. 3
   Quickly drain the chicken and transfer to cold water to stop the cooking process. Cool completely, then drain and set aside.
   ▶ ≈2:59
4. 4
   Place the overnight rice in a bowl and mix by hand with a pinch of salt, dark soy sauce, and light soy sauce until well combined.
   ▶ ≈3:52
5. 5
   In a separate bowl, beat one egg with a pinch of salt and MSG until well whisked.
   ▶ ≈6:27
6. 6
   Heat vegetable oil in a wok or large pan over high heat, then add the chopped onions and cook until slightly browned and fragrant.
   ▶ ≈7:05
7. 7
   Add the cooked chicken, a pinch of salt, and MSG to the pan. Let it sit briefly before stirring to develop color and the characteristic takeaway aroma.
   ▶ ≈7:18
8. 8
   Add the frozen peas and cook for 10-15 seconds, then pour in the beaten egg. Let it sit briefly before stirring until the egg is golden brown.
   ▶ ≈7:44
9. 9
   Add the seasoned rice to the pan and press it down firmly with the back of the spatula for at least 10-15 seconds to break up any clumps and encourage contact with the hot surface. Continue stirring.
   ▶ ≈8:09
10. 10
    Add another pinch of salt and MSG. Continue stirring and pressing the rice down at intervals until the grains are separated and have a light golden char with the characteristic takeaway appearance.
    ▶ ≈8:33