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Wok-Fired Chicken Fried Riceasian
PlateMap recipe · #01

Wok-Fired Chicken Fried Rice

Cold jasmine rice stir-fried in a very hot wok with chicken, scrambled eggs, peas and carrots, soy sauce and sesame oil.

25minutes
4Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 7done
Set up your tools

Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Preparation

    3 minutes

    Use 800 g of cold cooked jasmine rice from the day before. Break up any clumps with your fingers.

    Success cue

    The grains are separate, with no clumps.

  2. 02

    Aromatics

    1 minuteHigh heat

    Heat 2 tablespoons of oil in a wok over high heat until it just starts to smoke. Add the minced garlic and grated ginger and stir for 20 seconds.

    Success cue

    The garlic smells fragrant but is not brown.

  3. 03

    Chicken

    4 minutesHigh heat

    Add the thinly sliced chicken in one layer. Sear for 2 minutes without moving, then stir-fry for 2 more minutes.

    Success cue

    The chicken is golden and no longer pink inside.

  4. 04

    Eggs

    1 minuteHigh heat

    Push the chicken to the side, pour the beaten eggs into the center and stir for 30 seconds into soft curds, then mix them with the chicken.

    Success cue

    The eggs are just set in soft pieces.

  5. 05

    Vegetables

    1 minuteHigh heat

    Add the peas and carrots (thawed if frozen) and stir-fry for 1 minute.

    Success cue

    The peas are hot and bright green.

  6. 06

    Rice

    3 minutesHigh heat

    Add the rice and toss for 3 minutes, pressing the grains against the hot wok.

    Success cue

    The grains are hot, separate and lightly toasted.

  7. 07

    Finish

    1 minute

    Pour the soy sauce around the edge of the wok and toss. Take the wok off the heat and fold in the scallions and sesame oil.

    Success cue

    The soy sauce sizzles and every grain is lightly colored.

Cooking tips

Extra tip

Wok Hei comes from intense dry heat vaporizing microscopic oil droplets.

  • • Chilled, dry rice prevents mushiness
  • • Drizzle soy sauce along the wok edges so it sizzles into a savory caramel

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 625
Protein
39.3g
Carbs
65.7g
Fat
21.5g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Egg, Wheat / gluten, Soy, Sesame

Compound ingredients vary by product; check labels and possible cross-contact.

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