Chicken Fried Rice

Fried rice can be as easy and frying the rice off with some egg, but for the full restaurant flavour it's all about prepping the meat and that sweep of Shaoxing at the end.

Ingredients

For the chicken and marinade:

• 4 chicken thighs

• 1 tbsp soy sauce

• 1 tbsp corn starch

• 1/2 tbsp sesame oil

• 1 tbsp oil

For the rice:

• 1 tbsp hot water

• ¼ tsp sugar

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp salt

• 3 tbsp sesame oil

• 2 eggs, beaten

• 1 medium onion, diced

• 5 cups cooked rice

• 1 cup bean sprouts

• 1 spring onion, chopped

• 1 tbsp Shaoxing wine

Instructions

1. Combine the chicken and marinade ingredients and leave for at least 1 hour.

2. Combine the hot water, sugar and soy sauces in a small bowl and set aside.

3. Cook your rice.

4. Heat the wok over medium high heat and add 1 tbsp of oil.

5. Sear the marinated chicken in one layer and stir-fry the chicken until about 80% done.

6. Remove the chicken and set aside.

7. Add another tbsp of oil and sauté the onions until translucent.

8. Add the rice.

9. Add the sauce mixture and mix in.

10. Add the chicken and any juices and stir fry for another minute.

11. Add the eggs, bean sprouts, and spring onions and continue stir-frying to combine the egg.

12. Gather all of the rice into the middle of the wok to let the sides of the wok heat up.

13. After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds.