Chicken Fried Rice

Ingredients

2 cups White Rice (4 cups when cooked)

1 lb. Chicken Tender or Thighs

1 tbsp. Corn Starch

10 cloves Garlic

1/4 cup Soy Sauce (reserve 5 tbsp. for marinade)

3 tbsp. Dark Soy Sauce (optional)

1/2 cup Green Onion Chopped (add more for topping)

1 Red Bell Pepper (or vegetable of choice)

1 Green Bell Pepper (or vegetable of choice)

5 Eggs

1 tsp. Salt

1/2 tsp. Black Pepper

1/4 cup Hoisin Sauce (or Oyster Sauce)

1/2 tsp. MSG

1 tbsp. Sesame Oil

Directions

1. Cut the chicken into small bite sized pieces and marinate with corn starch, 1/2tsp garlic powder, and 5 tbsp. soy sauce. Let marinate for 10 minutes while you prep rest of ingredients.
2. Cut the bell peppers and green onions into small sizes the same as the size of the chicken.
3. Finely chop garlic and reserve 1 tsp. for cooking the chicken and the rest for the fried rice.
4. Add 2 tbsp. oil into a hot wok or karhai and add in the 1 tsp. garlic and once it browns in a few seconds add your marinated chicken along with the whites of the green onions if you have any. Remove chicken on plate.
5. Add 2 tbsp. oil and add in the eggs and scramble them to desired size. Add in 1/2 tsp salt and 1/4 tsp black pepper. Remove from wok and keep on plate.
6. Add 5 tbsp. oil to the wok and add in the rest of the chopped garlic. Once brown, add in all of the rice and stir on high heat rapidly for 2 minutes.
7. Add in the soy sauce, dark soy sauce, and the hoisin sauce and stir for another 2-3 minutes until the ingredients are well incorporated.
8. Add back in the cooked chicken and the eggs from earlier and stir for 1-2 minutes.
9. Add in the bell peppers, green onions, and sesame oil and stir fry for 1-2 minutes. This should be done when the rice is dry of any excess liquids.
10. Turn off the heat, add your favorite toppings and serve!

Tips

• Use day old rice for the rice. The consistency will be closer to take out. Using fresh rice will be closer to Indo-Pak style.
• If you are not confident using a high temperature wok, use a nonstick pack instead.
• Substitute cabbages, carrots, bok choy, and other vegetables instead of the bell peppers. I just like the texture from bell peppers.
• I found that while oyster sauce instead of hoisin sauce gives a better flavor, hoisin sauce was still a great substitute and is on the side of slightly sweeter versus more umami flavor from the oyster sauce.
• Substitute shrimp or keep it vegetarian if you prefer. Don’t use oyster sauce if you are vegetarian.