Chicken Fried Rice
Thick soy sauce is thickened with molasses. Restaurants frequently rely on it to add flavor to fried rice and noodle dishes.
Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 2 large eggs
- 2½ Tbsp. oyster sauce, divided
- ½ tsp. salt
- ½ tsp. ground black pepper
- 5 Tbsp. oil, divided
- 2 stalks celery, trimmed and diced
- ½ cup chopped onion
- 4 cups cold cooked rice
- 1½ cups chopped cooked skinless chicken breast
- 2 tsp. thick soy sauce
- 2 medium scallions, trimmed and sliced
- In a medium bowl, lightly beat eggs. Stir in 1 tablespoon oyster sauce, salt, and pepper.
- Add 2 tablespoons oil to a preheated wok or medium skillet. When oil is hot, pour egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn over the egg mixture once. Don’t scramble. Remove and cut into thin strips. Set aside.
- Clean out wok, if necessary. Add 1 tablespoon oil. When oil is hot, add celery. Stir-fry for 1 minute, then add onion. Stir-fry vegetables until tender. Remove.
- Add 2 tablespoons oil. When oil is hot, add rice. Stir-fry on medium heat, stirring to separate the grains. Add 1½ tablespoons oyster sauce. Blend in chicken, onion, and celery. Stir in soy sauce. To serve, garnish chicken with strips of fried egg and scallions.