How One of NYC's Best Chinese Chefs Makes Fried Rice
Recipe Overview
Overview
Fried rice is a beloved dish that brings comfort and nostalgia, and this Chicken Fried Rice recipe elevates it to new heights. Chef Eric Wang shares his secrets, starting with the technique of velveting the chicken, which ensures a tender and moist texture. By marinating the chicken in egg whites and cornstarch, he prepares it for a quick stir-fry that locks in flavor and juiciness.
The key to great fried rice lies in the rice itself. Using day-old jasmine rice, which has dried out slightly, allows for fluffy grains that won’t clump together. The chef emphasizes the importance of fluffing the rice before cooking, ensuring each grain is separate and ready to absorb the flavors of the dish.
As the cooking begins, the high heat of the wok creates a smoky char that enhances the overall taste. The addition of vegetables like peas and carrots adds color and texture, while soy sauce and a touch of butter bring everything together. The result is a vibrant, satisfying dish that captures the essence of Chinese takeout, but made right at home.
This Chicken Fried Rice is not just a meal; it’s an experience that combines technique, flavor, and a bit of culinary history. Perfect for a quick weeknight dinner or a special occasion, it’s sure to impress anyone at your table.
Recipe Details
Steps & Tips
Marinate chicken strips with salt, cornstarch, and baking soda.
Fluff the rice and place it in a separate container.
Tip: Use leftover rice for better texture in fried rice.
Tip: Use slightly less water when cooking fresh rice to prevent it from being too sticky.
Tip: Prep all ingredients before cooking to ensure quick and efficient stir-frying.
Beat and scramble eggs in a bowl.
Dice onion into small pieces.
Tip: Cut vegetables to a size that retains some bite for better texture.
Tip: Avoid adding garlic to fried rice for a more authentic flavor.
Separate scallions into dark green and light green parts.
Prepare peas and carrots for the fried rice.
Tip: Add soy sauce around the edge of the pan to allow it to caramelize.
Tip: Use MSG to enhance the umami flavor in fried rice.
Heat oil in a hot wok until it starts to smoke.
Add diced onions and scrambled eggs to the wok.
Add the fluffed rice, peas, carrots, scallions, salt, and MSG to the wok.
Tip: Keep the ingredients in motion while cooking to prevent burning.
Pour soy sauce around the edge of the pan.
Tip: Add a small amount of butter at the end for shine and flavor.
Tip: Cook rice a day before and coat it with oil and seasonings for best results.
Add a small amount of butter to the fried rice before serving.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Soy
→ Substitution: Coconut Aminos
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Velveting chicken improves its texture and keeps it moist during stir-frying.
- •Using day-old rice helps achieve the ideal fluffy texture for fried rice.
- •Cooking with high heat in a wok creates a unique char flavor that is characteristic of restaurant-style fried rice.
- •Adding soy sauce around the edge of the pan allows it to caramelize and enhance the dish's flavor.
