30-Minute Kylie's Chicken Fried Rice with Egg
Wok-fried rice with sliced chicken thighs, scrambled egg, and aromatic ginger and onion. Features oyster and soy sauce seasoning with fresh cilantro and bean sprouts for texture. Quick stir-fry method keeps rice light and individual grains separate.
Ingredients
- ⅓ cup vegetable oil
- 4 eggs, lightly beaten
- 1 small red onion, finely diced
- 1 tablespoon gingerroot, finely diced
- 1 lb boneless chicken thighs, finely sliced
- 2 teaspoons white sugar
- 1 tablespoon dry sherry
- 4 cups steamed rice
- 1 cup bean sprouts
- ⅝ cup green onion, sliced
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- ¼ teaspoon sesame oil
- ¼ cup fresh cilantro, sprigs or chopped
- ¼ cup green onion(optional)
Instructions
- 1
Heat half the oil in a hot wok until surface shimmers slightly.
- 2
Pour beaten eggs into wok and leave to cook on the base for 10 seconds, then fold over with a spatula and lightly scramble for about 1 minute until almost cooked through.
- 3
Remove omelette from wok with a spatula and drain on paper towel. Set aside.
- 4
Heat remaining oil in the hot wok and stir-fry onion and ginger for 30 seconds.
- 5
Add chicken and stir-fry for 1 minute.
- 6
Stir in sugar and cook, stirring, for 20 seconds.
- 7
Add sherry and stir-fry for a further 20 seconds. Toss in reserved omelette along with rice, bean sprouts, sliced green onion, oyster sauce, soy sauce, and sesame oil.
- 8
Stir-fry using a spatula to break up the egg into smaller pieces, for about 2 minutes or until well combined and rice is heated through.
- 9
Remove from heat and toss rice with cilantro.
- 10
Transfer rice to a bowl, garnish with green onions and serve.
Tips
Source notes 3 cups rice works fine if 4 cups unavailable; chicken quantity flexible.
Shao Hsing wine can substitute for dry sherry.
Good to Know
Refrigerate in airtight container for up to 3 days.
Prepare rice and slice ingredients in advance. Cook within a few hours of stir-frying.
Serve hot directly from wok or plated individually. Garnish with sliced green onion.
Common Mistakes
Do not overcook eggs at the start; remove when still slightly underdone to avoid rubbery texture.
Do not crowd the wok; work in batches if necessary to avoid steaming ingredients.
Do not use hot freshly cooked rice; chill first to avoid mushy fried rice.