Everyone loves fried rice!
But this one is certainly the one of the best chicken fried rice that I ever eaten!!
There is not much hustle during cooking. Because you can finish the most of the tricky part in the prep!
[Serving] 1 serves
[Prep time] 10-15 mins (Doesn't include the time for cooking rice)
[Cook time] 15 mins
[Storage] Best to eat on the day
[Difficulty] D *(A=Hard E=Easy)
-Cold rice 240g
-Kombu salt 1/3tsp (2g)
-Chicken thigh 120g
-Kombu salt 1/4tsp (1g)
-Garlic (as peeled) 15g
-Ginger (as peeled) 10g
-Sake 1/2tbsp (7.5ml)
-Soy sauce 1/2 tbsp (7.5ml)
-Vegetable oil 5tbsp (75ml)
(To cook rice 3-4serve)
-Vege oil 1tbsp (15ml)
-Cold rice 8.47oz
-Kombu salt 1/3tsp (0.07oz)
-Chicken thigh 0.26lb
-Kombu salt 1/4tsp (0.04oz)
-Garlic (as peeled) 0.5oz
-Ginger (as peeled) 0.35oz
-Sake 1/2tbsp (0.25oz)
-Soy sauce 1/2 tbsp (0.25oz)
-Vegetable oil 5tbsp (2.65oz)
(To cook rice 3-4serve)
-Vege oil 1tbsp (0.5oz)
0:00 Prepare ingredients
2:30 Tips for the rice
4:11 Fried Onion
5:29 Cook fried rice
[Chapter1: Prepare ingredients]
Whisk eggs. Chop scallion, keep the stem and leaf separate.
Mince garlic and ginger. Rough chop onion
Cut the chicken into slightly bigger than rice. Season with the kombu salt & pepper.
[Chapter2: Tips for the rice]
Cook the rice with the exact amount of the ingredients listed above.
Once it's cooked and cooled, portion 240g (8.47oz)
Wrap them individually, and chill until completely cooled
Once it's chilled, season with the kombu salt and pepper
[Chapter3: Fried Onion]
On a cold pan, add the onion and 5tbsp of veg oil
Keep stirring with medium heat until slightly brown
Immediately pass through to a colander
Set aside on a kitchen paper. Sprinkle a little pinch of kombu salt
Keep the oil that you cooked the onion
[Chapter4: Cook fried rice]
Set up everything beside your stove
On a hot pan, pour 1.5tbsp (22ml) (0.78oz) of the onion oil
High heat. Make sure the pan is SMOKING HOT
Add the chicken. Give it a quick shake, then leave it until coloured
Once it's coloured, flip. Then add the garlic and ginger
Once they looks light brown, add the scallion stem
Cook until it's soft, then add egg
Once the egg is 60-70% cooked, add rice.
Do not move your pan from the direct heat until everything is mixed
Once it's mixed and the rice is break apart, you can shake the pan
Then add the sake. Give it a quick mix
Add soy sauce on the corner. You will instantly smell the lovely aroma
Give it a quick mix, then done!!!
Q: I don't have a strong stove. My rice always end up soggy
A: The problem could be one of below ↓
1: Your rice is too wet
Wet rice makes it soggy. So make sure to measure the rice and water properly.
And once it's cooked, it's even better if you freeze it once. You will see it break apart lot easier
2: You didn't heat your pan enough
The most common mistake. Make sure to heat your pan until "SMOKING" hot.
It's impossible to heat your pan very fast like Chinese restaurants, but if you take your time to heat it, you can make similar environment.
My stove is a $10 cheap one, but I can still cook like a pro😉
[BGM] Riviera by J.A.K