Chicken Fried Rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat wok or pan over medium high heat until lightly smoking

Step 2

Add 1 tbsp of neutral oil swirl around and allow to heat for around 20 seconds until shimmering

Step 3

Turn heat to low and add eggs

Step 4

Cook eggs until puffed up around the edges

Step 5

Turn egg over with cooking utensil and lightly scramble, about 20-30 seconds

Step 6

Remove egg from pan and wipe out wok or pan

Step 7

Return wok to medium-high heat and add 1 tbsp of neutral oil, swirl and heat until shimmering

Step 8

Add chicken and cook until 90% done, about 2-3 minutes

Step 9

Remove chicken and add to bowl with egg

Step 10

Add rice and move it around allowing it to coat with oil

Step 11

Push rice down flat and break up any clumps with spoon, cook rice until lightly toasted, around 2-5 minutes

Step 12

Add the chicken and egg to the rice and mix in well

Step 13

Push rice to center of wok and add sauce mixture around the rim, then proceed to stir into the rice until fully incorporated and barely any white rice remains

Step 14

Add seasoning and stir into rice

Step 15

Push rice to the center of the wok and add Shaoxing wine around the rim of the wok, then proceed to stir into the rice.

Step 16

Turn off the heat and mix in green onions and sesame oil, stir until combined

Step 17

Taste, adjust seasoning with salt and black pepper and serve

Step 18

Remove the tenderloin and slice chicken lengthwise into 3-5 strips

Step 19

Turn strips perpendicular and slice across the grain into small slivers, repeat with tenderloin or store in freezer for later use.

Step 20

Wash chicken slivers under cold running water until they become slightly more white in appearance

Step 21

Squeeze all water out of the slivers in your hand or by pressing against the colander

Step 22

Mix in baking soda with washed chicken for 30-45 seconds

Step 23

Mix in the rest of marinade ingredients and marinate for at least 15 minutes before use or up to overnight