top of page

Chicken Fried Rice

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!

Chicken Fried Rice

[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)


[Ingredients] (GRAM)

-Cold rice 240g

-Kombu salt 1/3tsp (2g)

-Black pepper

-Chicken thigh 120g

-Kombu salt 1/4tsp (1g)

-Black pepper

-Scallion 50g

-Garlic (as peeled) 15g

-Ginger (as peeled) 10g

-Egg 2

-Sake 1/2tbsp (7.5ml)

-Soy sauce 1/2 tbsp (7.5ml)

(Fried onion)

-Onion 100g

-Vegetable oil 5tbsp (75ml)

(Kombu salt)

-Salt 50g

-Kombu 4g

(To cook rice 3-4serve)

-Rice 500g

-Water 550ml

-Vege oil 1tbsp (15ml)


[Ingredients] (OUNCE)

-Cold rice 8.47oz

-Kombu salt 1/3tsp (0.07oz)

-Black pepper

-Chicken thigh 0.26lb

-Kombu salt 1/4tsp (0.04oz)

-Black pepper

-Scallion 1.75oz

-Garlic (as peeled) 0.5oz

-Ginger (as peeled) 0.35oz

-Egg 2

-Sake 1/2tbsp (0.25oz)

-Soy sauce 1/2 tbsp (0.25oz)

(Fried onion)

-Onion 3.5oz

-Vegetable oil 5tbsp (2.65oz)

(Kombu salt)

-Salt 1.75oz

-Kombu 0.15oz

(To cook rice 3-4serve)

-Rice 17.6oz

-Water 19.4oz

-Vege oil 1tbsp (0.5oz)

[Recipe video]


0:00 Prepare ingredients

2:30 Tips for the rice

4:11 Fried Onion

5:29 Cook fried rice



[Chapter1: Prepare ingredients]

  1. Whisk eggs. Chop scallion, keep the stem and leaf separate.

  2. Mince garlic and ginger. Rough chop onion

  3. Cut the chicken into slightly bigger than rice. Season with the kombu salt & pepper.

[Chapter2: Tips for the rice]

  1. Cook the rice with the exact amount of the ingredients listed above.

  2. Once it's cooked and cooled, portion 240g (8.47oz)

  3. Wrap them individually, and chill until completely cooled

  4. Once it's chilled, season with the kombu salt and pepper

[Chapter3: Fried Onion]

  1. On a cold pan, add the onion and 5tbsp of veg oil

  2. Keep stirring with medium heat until slightly brown

  3. Immediately pass through to a colander

  4. Set aside on a kitchen paper. Sprinkle a little pinch of kombu salt

  5. Keep the oil that you cooked the onion

[Chapter4: Cook fried rice]

  1. Set up everything beside your stove

  2. On a hot pan, pour 1.5tbsp (22ml) (0.78oz) of the onion oil

  3. High heat. Make sure the pan is SMOKING HOT

  4. Add the chicken. Give it a quick shake, then leave it until coloured

  5. Once it's coloured, flip. Then add the garlic and ginger

  6. Once they looks light brown, add the scallion stem

  7. Cook until it's soft, then add egg

  8. Once the egg is 60-70% cooked, add rice.

  9. Do not move your pan from the direct heat until everything is mixed

  10. Once it's mixed and the rice is break apart, you can shake the pan

  11. Then add the sake. Give it a quick mix

  12. Add soy sauce on the corner. You will instantly smell the lovely aroma

  13. 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


記事: Blog2 Post
bottom of page