INGREDIENTS
Chicken & Marinade
-3x Chicken Thighs
-3 cloves Garlic
-2 tbsp White Sugar
-1 tsp Cooking Salt
-1/4 tsp MSG
-1/2 tsp Chinese 5-Spice Powder
-1 cube Red Fermented Bean Curd + 1 tbsp Liquid
-2 tbsp Light Soy Sauce
-1 tbsp Shaoxing Cooking Wine
-1 tbsp Oyster Sauce
-1 tbsp Hoisin Sauce
-1 tsp Sesame Oil
-5 drops Red Food Colouring
Rice
-2 cups Jasmine Rice
-2 1/4 cups Water
-2 1/2 tsp Cooking Salt
-1/4 tsp MSG
-1/2 tsp White Pepper
-1 tsp White Sugar
Vegetables
-1x Small Carrot
-1 cup Frozen Peas
-4x Spring Onions (aka Green Onion, Scallions)
Eggs
-4x Eggs
Extra Seasonings
-2 tbsp Light Soy Sauce
METHODS
Step 1: Marinate the chicken
Finely chop garlic and add to a bowl
Add sugar, salt, MSG, 5-spice powder & bean curd to the same bowl and mix to form a paste
Add the rest of the marinade ingredients and mix
Add chicken and marinade to a sealable bag/container and leave in the fridge for 4-24 hours
Step 2: Cook the chicken
Place marinated chicken on a tray with a wire rack, and add some water to the bottom of the tray
Reserve the remaining marinade
Cook the chicken in a 230° C (450° F) oven for 40-60 minutes or until the surface is caramelised
Flip chicken every 10 minutes and brush with the marinade
Once cooled, chop the chicken into ~1cm (1/2 inch) cubes and set aside
Step 3: Prepare the rice
Wash rice and add to a pot with 2 + 1/4 cups of water
Add salt, MSG, pepper & sugar to the pot and stir
Bring to a boil over high heat, then reduce to low, cover with a lid and cook for 12 minutes
After 12 minutes, turn the heat off and let the rice sit for 10 minutes with the lid on
Spread the cooked rice onto a tray to cool
Once cooled, evenly distribute the rice into 4 containers and set aside
Step 4: Prepare the vegetables
Cut carrot into small cubes and add to a bowl with the peas
Cover vegetables with boiling water for 1-2 minutes then strain and add back to the same bowl
Finely chop spring onion and set aside in a bowl
Step 5: Prepare the eggs
Crack eggs into a bowl and whisk together
Step 6: Cooking
Heat your wok on maximum and add 1 tbsp of high-heat cooking oil
Turn the heat to low and add half of the eggs
Once the eggs are 80-90% cooked, add 2 servings of rice
Turn the heat back to maximum and stir fry until all rice grains are separated (1-3 minutes)
Add half the vegetables and half the chicken and stir fry until evenly mixed
Add 1 tbsp of soy sauce around the edges of the wok and stir fry until the excess moisture has evaporated (~30 seconds)
Turn the heat off and mix through half the spring onions
Evenly distribute completed fried rice into the 2 containers that contained the plain rice
Repeat for the other half of the ingredients
Step 7: Store in containers
Let the fried rice cool before storing in the fridge for up to 1 week
Heat in the microwave to serve
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 629
Protein - 33g
Carbohydrate - 85g
Fat - 16g
EQUIPMENT USED
Carbon Steel Wok - https://amzn.to/47TesjR
21cm Gyuto Knife - https://amzn.to/3RjVbT3
16cm Saucepan - https://amzn.to/3TlcbJU
Quarter Sheet Pan with Rack - https://amzn.to/48H7r6b