Chinese Takeout Fried Rice

• 3 tbsp neutral oil (divided), preferably vegetable or peanut
• 2 cups (350g) cooked long grain/jasmine rice blend (2 parts long grain, 1 part jasmine)
• 2 eggs, beaten (seasoned with pinch of salt and pinch of MSG)
• 2 oz (56g) marinated chicken slivers (see marinade instructions below)
• 1/2 cup (75g) yellow onion, medium dice
• 2 tbsp (28g) carrot, medium dice
• 2 cloves rough chopped garlic
• Small handful of bean sprouts (40g)
• 2 tbsp (28g) frozen green peas
• 2 tbsp (12g) green onion, finely sliced

Sauce Mixture:

• ﾽ teaspoon (2g) sugar
• 2 teaspoons (10g) light soy sauce
• ﾽ teaspoon (2.5g) dark soy sauce

Seasoning Mixture:

• 1/2 teaspoon (2g) MSG
• 1 teaspoon (3g) kosher salt
• 2 pinches of white pepper

• 2 teaspoons (9g) Shaoxing wine
• 1 teaspoon (5g) toasted sesame oil

Additional seasoning (salt & pepper), to taste

1. Preheat wok/pan over medium-high heat until lightly smoking.
2. Add 1 tbsp neutral oil, swirl, and heat 15-30 seconds until shimmering.
3. Reduce heat to low, add eggs, cook 20-30 seconds until puffed.
4. Flip eggs, scramble 20-30 seconds, then remove and set aside.
5. Wipe wok/pan clean, return to medium-high heat.
6. Add 1 tbsp oil, heat, and cook chicken 90% done (2-3 mins).
7. Transfer chicken to egg bowl.
8. Add final tbsp oil, heat, and saut￩ onion and carrot (1-2 mins).
9. Add garlic, cook briefly (15-20 seconds).
10. Add rice, toss with veggies.
11. Flatten rice, break clumps, toast lightly (2-4 mins).
12. Add chicken and egg, mix well.
13. Push rice to center, pour sauce mixture around, stir.
14. Add seasoning mixture, stir.
15. Mix in green peas and bean sprouts.
16. Push rice, add Shaoxing wine around, stir.
17. Turn off heat, mix in green onions and sesame oil.
18. Taste, adjust with salt and white pepper.
19. Serve and enjoy your flavorful homemade fried rice!

Chicken Marinade:

• 1 chicken breast (12-16 oz., 340-450g), sliced (see instructions)
• 1/2 teaspoon (2g) baking soda

Sauce Mixture:

• 1/2 teaspoon (2.5g) light soy sauce
• 1/2 teaspoon (2g) sugar
• ½ teaspoon (1.5g) cornstarch
• 1/4 teaspoon (1g) kosher salt
• 1/8 teaspoon (0.5g) MSG
• 1 teaspoon (5g) neutral oil, preferably vegetable or peanut

1. Remove tenderloin and slice chicken lengthwise into 3-5 strips.
2. Turn strips perpendicular and slice across the grain into 1/8 inch (3mm) slivers, repeat with tenderloin.
3. Wash chicken slivers under cold running water until they become slightly more white.
4. Wring out excess water from the slivers by hand or pressing against a colander.
5. Mix baking soda with washed chicken, stirring for 30-45 seconds.
6. Mix in the remaining marinade ingredients and marinate for at least 15 minutes, or up to overnight before use.