INGREDIENTS
Chicken & Marinade
-600g Chicken Thighs (we only need 300g for this recipe)
-2 cloves Garlic
-Ginger (equal amount to Garlic)
-1/4 cup Brown Sugar
-1/4 cup Mirin
-1/4 cup Cooking Sake
-1/4 cup Soy Sauce
-2 tsp Cooking Salt (1 tsp Table Salt)
Rice
-2 cups Japanese Short-Grain Rice (or other type of rice)
-2 + 1/4 cups Water
-2 + 1/2 tsp Cooking Salt (1 + 3/4 tsp Table Salt)
-1 tsp White Sugar
-1/2 tsp Black Pepper
-1/2 tsp MSG
Vegetables
-1 Carrot
-1 Brown Onion
-2 Spring Onions
Eggs
-4 Eggs
For Cooking
-2 tbsp Cooking Oil (eg. vegetable, sunflower, canola etc.)
-2 tbsp Soy Sauce
METHODS
Step 1: Marinate the chicken
Grate or finely chop garlic & ginger, and add to a bowl
Add brown sugar, mirin, sake, soy sauce & salt to the same bowl
Stir to combine and set aside
Add the chicken and marinade to a sealable bag, and mix briefly
Set in the fridge for 4-24 hours to marinate
Step 2: Cook the rice
Wash the rice 3-4 times, or until the water is significantly less cloudy
Strain and add to a pot along with 2 + 1/4 cups of water
Add salt, sugar, black pepper & MSG to the pot and stir to combine
Bring to a boil over high heat with the lid off
Once boiling, cover with a lid, turn the heat to the lowest setting, and cook for 12 minutes
After 12 minutes, turn the heat off, keep the lid on, and allow to rest for 10 minutes
After 10 minutes, remove the lid and fluff the rice
Transfer cooked rice to a tray and allow to cool to room temperature
Transfer the cooled rice into 2 containers and store in the fridge until ready for cooking
Step 3: Cook the chicken
Pre-heat oven to 230° C (450° F) with only the top heating element on
Place the marinated chicken on wire rack over a tray, and add 1/4 cup of water to the bottom of the tray
Reserve the remaining marinade for basting
Place the tray on the top shelf of the oven for 15 minutes
Remove the tray from the oven. Flip the chicken and brush the surface with the marinade
Place the tray back on the top shelf of the oven for another 10-15 minutes
Repeat, flipping and basting every 10-15 minutes, until the surface of the chicken is well caramelised (for a total of 35-50 minutes)
Once cooked, allow the chicken to cool
Chop half the cooked chicken into 1cm cubes and place in a bowl until ready for cooking
Step 4: Prepare the vegetables
Cut carrot into small cubes and place in a bowl
Finely dice the brown onion and place in the same bowl as the carrot
Chop spring onions into small pieces and place in a separate bowl
Step 5: Prepare the eggs
Crack 4 eggs into a bowl
Whisk to combine and set aside
Step 6: Cook the fried rice
Heat a wok on maximum until hot
Add 1 tbsp of cooking oil and reduce heat to low
Add half the beaten eggs and swirl to coat the surface of the wok
Once the eggs are around 80% cooked, add half the cooked rice
Stir-fry until rice grains are separated
Add half the diced carrot & onion and continue to stir fry for 1 minute
Add half the diced chicken and continue to stir fry for 1 minute
Drizzle 1 tbsp of soy sauce around the edges of the wok and let it sear for about 10 seconds
Stir-fry for about 1 minute to mix the soy sauce and evaporate the excess liquid
Turn the heat off, add half the chopped spring onion, and stir to combine
Evenly distribute the fried rice into 2 containers
Repeat with the remaining half of the ingredients
Step 7: Storage
Allow the fried rice to cool uncovered at room temperature
Once cooled, cover with a lid and store in the fridge for up to 1 week
Microwave to re-heat and serve
VIDEO
NUTRITION
Servings: 4
Nutrition per serving:
Calories - 585
Protein - 29g
Carbohydrate - 80g
Fat - 15g
EQUIPMENT USED
36cm Carbon Steel Wok - https://amzn.to/3T6TN7M
21cm Gyuto Knife - https://amzn.to/3RjVbT3
16cm Saucepan - https://amzn.to/3TlcbJU
Quarter Sheet Pan with Rack - https://amzn.to/48H7r6b
21cm Rice Spatula - https://amzn.to/4aLDfIM