Ingredients

4 cups Cooked Jasmine Rice (Use day-old rice for best texture and to prevent mushiness.)

1 pound Skinless Boneless Chicken Thighs (Adds savory flavor; substitute with shrimp, pork, beef, or tofu if preferred.)

1 medium Shallot (Finely chopped)

3 cloves Garlic (Minced)

1 medium Carrot (Finely diced)

1 cup Frozen Peas (No need to thaw)

2 tablespoons Vegetable Oil (Any neutral oil works well)

2 large Eggs (Beaten)

3 tablespoons Regular Soy Sauce

1 tablespoon Shaoxing Cooking Wine (Substitute with dry sherry if needed)

1 tablespoon Cornstarch

1 tablespoon Dark Soy Sauce (Or extra regular soy sauce if unavailable)

1 teaspoon Sesame Oil

1 teaspoon Chicken Bouillon Powder

1/2 teaspoon White Pepper (Black pepper can be substituted)

Instructions

Step 1: In a bowl, combine the chicken thighs, cornstarch, regular soy sauce, and Shaoxing cooking wine. Let the mixture marinate for 5 minutes to enhance the flavor and tenderness of the chicken.

Step 2: In a small bowl, mix together the regular soy sauce, dark soy sauce, sesame oil, chicken bouillon powder, and white pepper. Set this sauce aside for later use.

Step 3: Heat the vegetable oil in a wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until fully cooked and golden brown. Remove the chicken from the wok and set aside.

Step 4: If needed, add a splash more vegetable oil to the wok. Add the minced garlic and chopped shallot, stir-frying for about 10 seconds until fragrant. Then add the diced carrot and frozen peas, cooking for another 10 seconds until just tender.

Step 5: Push the vegetables to one side of the wok. Pour the beaten eggs into the empty side and scramble them until cooked through. Mix the eggs into the vegetable mixture evenly.

Step 6: Add the day-old jasmine rice to the wok, breaking up any clumps. Toss all ingredients together, ensuring the rice is well combined with the vegetables and eggs. Return the cooked chicken to the wok.

Step 7: Pour the prepared sauce evenly around the edges of the rice and stir-fry for 2-3 minutes until the rice is evenly coated and vibrant in color. Remove from heat and serve warm.

Tips & Variations

Use cold, day-old rice to prevent mushy fried rice and achieve better texture.

Feel free to swap chicken for shrimp, pork, beef, or tofu to suit your preference or dietary needs.

Add chopped green onions or a sprinkle of toasted sesame seeds for extra flavor and garnish.

Adjust soy sauce amounts according to your salt preference, and taste as you go.

FAQs

Can I use fresh rice instead of day-old rice?

Freshly cooked rice tends to be too moist and soft, which can make fried rice mushy. It’s best to use rice that has been cooked and cooled, preferably refrigerated overnight, to achieve the right texture for frying.

What can I substitute for Shaoxing cooking wine?

If you don’t have Shaoxing wine, dry sherry is a suitable substitute. You can also omit it, but the subtle fermented flavor it adds will be missing from the dish.