Chinese Takeout-Style Fried Rice
Takeout fried rice has that specific flavor from dark soy sauce for color and MSG for umami - plus they velvet the chicken with baking soda so it stays tender even in a screaming hot wok. Breaking up cold rice before you start is crucial; any clumps will just steam instead of frying.
Ingredients
For the Sauce
- 1 teaspoon sugar
- 1/2 teaspoon MSG
- half a teaspoon table salt
- 2 pinches white pepper
- 2 teaspoons Shaoxing wine
- 2 teaspoons low-sodium soy sauce
- half a teaspoon dark soy sauce
- 1 teaspoon toasted sesame oil
For the Fried Rice
- 1 lb chicken breast sliced into thin slivers
- half a teaspoon baking soda
- half a teaspoon light soy sauce
- half a teaspoon sugar
- half a teaspoon cornstarch
- 1 pinch salt
- 1 teaspoon neutral oil
- 4 cups cold day-old cooked jasmine rice
- 4 large eggs beaten
- 1 cup yellow onion medium dice
- 1/2 cup carrot medium dice
- 4 cloves garlic rough chopped
- 1 cup mung bean sprouts
- 1/2 cup frozen green peas
- 1/2 cup green onion finely sliced
- 4-5 tablespoons neutral oil divided
Instructions
- Mix chicken slivers with baking soda, massage 1 minute. Add soy sauce, sugar, cornstarch, salt, and oil. Refrigerate 15 minutes.
- Break up cold rice into small pieces.
- Combine all sauce ingredients in a small bowl.
- Heat wok over high heat. Add 1 tbsp oil, reduce heat, scramble eggs until just set. Remove and set aside.
- Heat 1 tbsp oil in wok. Stir-fry marinated chicken 2-3 minutes until cooked. Remove.
- Heat 2 tbsp oil. Cook onion and carrot 1-2 minutes. Add garlic, cook 20 seconds.
- Add rice, stir-fry 2-4 minutes, breaking up clumps.
- Return chicken and eggs to wok.
- Create well in center, add sauce, stir until rice is evenly coated.
- Add peas and bean sprouts, toss to combine.
- Turn off heat, mix in green onions. Serve immediately.
Notes
Use day-old cold rice for best results. Rice must be completely cool to prevent sticking.