Golden Wok Signature Chicken Fried Rice
A restaurant-quality chicken fried rice featuring tender marinated chicken, fragrant jasmine rice, crisp vegetables, fluffy scrambled eggs, and savory aromatics stir-fried over high heat for authentic wok hei. Finished with sesame oil, green onions, and a perfectly balanced soy-based sauce, this gourmet Asian-inspired dish is quick enough for weeknights yet flavorful enough to rival your favorite takeout.
Golden Wok Signature Chicken Fried Rice
shopping_basketIngredients
- Cooked Jasmine Rice4 cups, chilled overnight
- Boneless Skinless Chicken Thighs1 lb (450g), diced into bite-sized pieces
- Soy Sauce3 tbsp, divided
- Oyster Sauce2 tbsp
- Sesame Oil2 tsp
- Vegetable Oil3 tbsp
- Large Eggs2, lightly beaten
- Garlic4 cloves, minced
- Fresh Ginger1 tbsp, finely grated
- Yellow Onion1 small, finely diced
- Carrots1 cup, finely diced
- Frozen Peas1 cup
- Green Onions4, thinly sliced
- White Pepper1/2 tsp
- Saltto taste
Nutrition Per Serving
Calories
515
Protein
33g
Fat
16g
Carbs
57g
restaurantInstructions
Marinate the Chicken
In a bowl, combine the diced chicken with 1 tablespoon soy sauce and 1 teaspoon sesame oil. Toss well and allow it to marinate for 15 minutes while preparing the remaining ingredients.
Chicken thighs stay juicier than chicken breasts during high-heat stir-frying and develop more flavor.
Prepare the Sauce
In a small bowl, whisk together the remaining soy sauce, oyster sauce, remaining sesame oil, and white pepper until smooth. Set aside so it's ready to pour into the wok.
Scramble the Eggs
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and cook for about 30 to 45 seconds until just set. Break them into small pieces using a spatula and transfer to a plate.
Cook the Chicken
Add another tablespoon of vegetable oil to the hot wok. Add the marinated chicken in a single layer and cook for 5 to 6 minutes, stirring occasionally, until browned and fully cooked. Remove the chicken and set aside.
Avoid overcrowding the pan so the chicken sears instead of steaming.
Sauté the Aromatics
Add the remaining vegetable oil to the wok. Cook the onions and carrots for 3 to 4 minutes until they begin to soften. Stir in the garlic and ginger and cook for another 30 seconds until fragrant.
Stir-Fry the Rice
Add the chilled rice to the wok, breaking apart any large clumps with your spatula. Stir-fry over high heat for 3 to 4 minutes until the rice is hot and lightly toasted.
Cold day-old rice fries much better than freshly cooked rice because it contains less moisture and stays fluffy.
Combine Everything
Return the cooked chicken and scrambled eggs to the wok. Add the peas and pour in the prepared sauce. Toss continuously for 2 to 3 minutes until every grain of rice is evenly coated and everything is heated through.
Finish with Freshness
Stir in the sliced green onions during the final minute of cooking. Taste and adjust the seasoning with additional soy sauce or salt if necessary.
Serve
Serve immediately while piping hot. Garnish with extra green onions and, if desired, toasted sesame seeds or a drizzle of chili crisp. Pair with dumplings, spring rolls, hot and sour soup, or steamed vegetables.
Cooking over the highest heat your stove safely allows creates the subtle smoky flavor known as wok hei that makes restaurant fried rice so distinctive.
Store and Reheat
Allow leftovers to cool completely before refrigerating in an airtight container for up to 4 days. Reheat in a hot skillet with a splash of water or a teaspoon of oil until thoroughly heated.
Fried rice reheats best in a skillet rather than a microwave because it helps restore the original texture.
Cooking Mode
Keep your screen awake with step-by-step guidance.