Ingredients

The following ingredients have 4 Servings
  • 8 oz (225 g) chicken thighs (, cut into 1/2” (1 cm) pieces (or chicken breast))
  • 1/4 teaspoon salt
  • 2 teaspoons Shaoxing Wine ((or dry sherry))
  • 1 teaspoon cornstarch
  • 2 tablespoons soy sauce ((*Footnote 1))
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper ((or black pepper))
  • 3 tablespoons peanut oil ((*Footnote 2))
  • 4 green onions (, chopped (or 1/2 small onion, diced))
  • 4 cups day-old cold rice ((*Footnote 3))
  • 1 cup frozen mixed vegetables
  • 3 eggs (, beaten)

Instruction

  • Combine the chicken with the marinade in a small bowl. Mix until the chicken is evenly coated. Let marinate while preparing the other ingredients.
  • Add the sauce ingredients and mix well.
  • Use your fingers or a fork to separate any clumped grains of rice before cooking.
  • Heat 1 tablespoon of oil over high heat in a large skillet until hot. Spread the marinated chicken into a single layer in the pan. Cook without moving until the bottom turns golden, 2 minutes or so. Flip to cook the other side until golden, another 2 minutes. Stir a few times, then transfer the chicken to a plate.
  • Add 2 tablespoons of oil and the green onions. Cook and stir to release the fragrance, 30 seconds or so. (*Footnote 4)
  • Add the rice and turn to medium-high heat. Stir to separate the grains and coat the grains evenly with the oil. Let the rice toast, stirring occasionally, until the rice appears dried and crispy, 5 minutes or so. Turn to medium heat if the pan gets too hot.
  • Pour in the sauce. Stir and cook until the rice is evenly coated.
  • Move the rice to one side of the pan. Add 1/2 tablespoon of oil to the other side and then the frozen vegetables. Cook until the vegetables are fully thawed and the excess moisture is cooked off, 1 to 2 minutes. Stir everything together and move everything to one side of the pan again.
  • Add the remaining 1/2 tablespoon of oil to the empty side of the pan and pour in the beaten eggs. Cook until the bottom is set. Stir a few times to scramble it, then stir it together with the rice.
  • Add the cooked chicken back into the pan. Stir everything together.
  • Serve hot as a main or side dish.