Chinese Takeout Fried Rice
Chinese takeout chicken fried rice reverse-engineered from the best restaurants out of 36 surveyed. The secret is a 2:1 blend of American long grain and Thai jasmine rice, baking soda-velveted chicken breast, and Chinese light and dark soy sauce. Adapted for a standard home burner with small-batch cooking. Ready in about 30 minutes of active cooking.
Servings 4 servings
Calories 320kcal
Equipment
- 1 Chinese Cleaver for slicing chicken into slivers
- 1 Baking Sheet for cooling and drying rice overnight
- 1 Mixing Bowls for sauce and seasoning mixtures
- 1 Colander for draining washed chicken
Ingredients
Chicken & Marinade
- 1 chicken breast cut into thin slivers (12-16 oz / 340-450g)
- 1/2 tsp baking soda
- 1/2 tsp sugar
- 1/2 tsp cornstarch
- 1/4 tsp kosher salt
- 1/8 tsp MSG
- 1/2 tsp light soy sauce
- 1 tsp neutral oil
Rice & Aromatics
- 3 tbsp neutral oil divided
- 2 cups long grain/jasmine rice blend cooked, 2 parts long grain to 1 part jasmine
- 2 eggs beaten, seasoned with a pinch of salt and MSG
- 2 oz marinated chicken slivers see instructions below
- 1/2 cup yellow onion medium dice
- 2 tbsp carrot medium dice
- 2 cloves garlic minced
- mung bean sprouts small handful
- 2 tbsp frozen peas
- 2 tbsp green onion sliced
Sauce Mixture
- 1/2 tsp sugar
- 2 tsp light soy sauce Chinese light soy sauce
- 1/2 tsp dark soy sauce Chinese dark soy sauce
Seasoning Mixture
- 1/2 tsp MSG
- 1 tsp kosher salt
- 2 pinch white pepper
Finishing Ingredients
- 2 tsp Shaoxing cooking wine
- 1 tsp toasted sesame oil
- salt and white pepper to taste
Instructions
Prep the chicken
- Slice chicken lengthwise into strips, then across the grain into ⅛-inch (3mm) slivers. Wash under cold water until slightly white, then wring out all moisture.
- Mix the chicken with the baking soda for 30-45 seconds. Then, mix in the rest of the marinade ingredients (soy, sugar, cornstarch, salt, MSG, oil). Let sit for at least 15 minutes (or overnight).
Cook
- Heat wok over medium-high heat until lightly smoking. Add 1 tbsp oil. Turn heat to low, add eggs, and cook for 20-30 seconds until puffed. Scramble lightly, remove, and set aside. Wipe out the wok.
- Return wok to medium-high heat with 1 tbsp oil. Add marinated chicken and cook for 2-3 minutes until 90% done. Remove and set aside with the eggs.
- Return wok to medium/medium-high heat with the final 1 tbsp oil. Add onion and carrot; cook 1-2 minutes until translucent. Add garlic and cook for 15-20 seconds.
- Add the rice and toss with vegetables. Push rice down flat to break clumps. Cook for 2-4 minutes until lightly toasted.
- Add the cooked chicken and egg back in. Mix well.
Season and Finish
- Push rice to the center. Add "Sauce Mixture" (sugar, light/dark soy) around the rim. Immediately stir until fully incorporated and no white clumps remain.
- Add the "Seasoning Mixture" (MSG, salt, pepper) and stir. Add peas and bean sprouts; mix well.
- Push rice to center. Add Shaoxing wine around the rim and stir immediately. Turn off the heat. Stir in green onions and sesame oil. Adjust salt/white pepper to taste and serve.
Video
Notes
Rice blend: 2 parts American long grain to 1 part Thai jasmine. If you only have one type, use it. Both work solo.
Chicken: The baking soda velveting step is what keeps breast meat tender. If using thighs, skip the baking soda entirely.
Soy sauce: Use Chinese brands (Lee Kum Kee or Pearl River Bridge), not Japanese (Kikkoman). The flavor profile is significantly different.
Marinating time: 15 minutes minimum, up to overnight. Longer is better but not required.
Rice prep: Cook the rice blend the night before. Spread on a sheet pan and store uncovered in the fridge for at least 12 hours. Never seal warm rice in a tight container.
Sesame oil: Add after the heat is off. It's a finishing oil, not a cooking oil.
Nutrition
Calories: 320kcal