15-Minute Chinese Chicken Fried Rice

Ingredients

• 4 cups (840 g) cooked and completely cooled white rice, preferably day-old jasmine rice
• 250 g boneless skinless chicken thighs or chicken breast, cut into bite-sized pieces
• 4 large eggs
• Kosher salt, to taste
• 3–4 spring onions, thinly sliced, whites and greens separated
• 3 garlic cloves, finely chopped
• 1/4 cup frozen peas, optional
• 1/4 cup frozen diced carrots, optional
• 4 tablespoons neutral cooking oil, divided
• 1 generous pinch toasted sesame seeds, for serving
• 2 teaspoons toasted sesame oil
• CHICKEN MARINADE
• 1 teaspoon soy sauce
• 1 teaspoon mirin, Shaoxing wine, dry sherry or water
• 1 teaspoon cornflour
• 1 teaspoon neutral oil
• 1 pinch ground white or black pepper
• FRIED-RICE SAUCE
• 2 tablespoons soy sauce
• 1 tablespoon mirin, Shaoxing wine, dry sherry or water
• 1/2 tablespoon chicken bouillon powder
• 1/4 teaspoon ground white or black pepper

Method

1. If freshly cooking the rice, cook 2 cups (400 g) jasmine rice with approximately the same quantity of water.
2. Spread the cooked rice over a tray and allow it to cool completely. Day-old refrigerated rice works especially well.
3. Cut the chicken into bite-sized pieces.
4. Combine the chicken with 1 teaspoon soy sauce, 1 teaspoon mirin, cornflour, 1 teaspoon neutral oil and a pinch of pepper. Mix thoroughly.
5. Combine 2 tablespoons soy sauce, 1 tablespoon mirin, chicken bouillon powder and 1/4 teaspoon pepper to make the fried-rice sauce.
6. Beat the eggs with a small pinch of salt.
7. Blanch or microwave the optional peas and carrots until just tender, then drain thoroughly.
8. Heat 2 tablespoons neutral oil in a wok over high heat.
9. Add the beaten eggs and stir-fry for approximately 30 seconds, until about 70% cooked. Transfer them to a plate.
10. Add the remaining 2 tablespoons neutral oil to the wok.
11. Add the marinated chicken and stir-fry for approximately 2 minutes, until browned and nearly cooked.
12. Add the garlic and spring-onion whites and stir-fry until fragrant.
13. Add the cooled rice and stir-fry for 1–2 minutes, breaking apart any clumps.
14. Pour the prepared sauce around the hot sides of the wok. Allow it to caramelise for 20–30 seconds, then toss it through the rice.
15. Add the peas and carrots and continue stir-frying for approximately 2 minutes. Add 1 tablespoon water only if the rice remains clumped.
16. Return the eggs to the wok and break them into smaller pieces while tossing everything together.
17. Taste and adjust the seasoning if necessary.
18. Turn off the heat and add the spring-onion greens, toasted sesame seeds and sesame oil. Toss thoroughly and serve immediately.