Chinese Chicken Fried Rice

INGREDIENTS

• 4 ½ cups cooked jasmine rice day old, see Notes for amount of uncooked rice
• ½ lb boneless skinless chicken thighs thinly sliced
• 1 shallot finely chopped
• 3 cloves garlic minced
• ¾ cup carrot finely diced
• ½ cup peas frozen
• 3 eggs beaten
• 4 teaspoon vegetable oil or any neutral tasting oil

Chicken marinade:

• 1 teaspoon regular soy sauce
• 1 teaspoon Shaoxing Cooking Wine or sub with Dry Sherry Wine
• 1 teaspoon cornstarch
• 1 teaspoon vegetable oil

Sauce:

• 2 tablespoon regular soy sauce
• ½ tablespoon dark soy sauce
• 2 teaspoon sesame oil
• 1 teaspoon chicken bouillon powder (aka chicken stock powder)
• ⅛ teaspoon white pepper or sub with black pepper

INSTRUCTIONS 

1. Marinate your sliced chicken with Chicken Marinate ingredients as listed above for 5 minutes. Set aside.
2. In a small bowl, pre-mix Sauce ingredients as listed above. Set aside.
3. In a hot wok set on medium high heat, add 1 teaspoon oil. Once oil is hot, fry chicken until fully cooked. Remove and set aside.
4. Add 1 teaspoon of oil and fry garlic and shallots for 10 seconds or until softened. Quickly add peas and carrots and fry for another 10 seconds or until softened. Push everything to the side of the wok.
5. Add 1 teaspoon of oil into empty space of wok. Pour in eggs and scramble before mixing with ingredients in wok.
6. Add remaining oil along with rice and toss with ingredients. Toss back in chicken.
7. Pour sauce around your rice along the edges of the wok (the heat + sauce creates more flavour vs. pouring on top of rice). Mix until all rice granules are coloured brown. Remove off heat. Serve and enjoy!