35 min520 kcal4 portions

Gourmet Chinese Fried Rice with Free-Range Chicken and Hand-Picked Vegetables

Name: Gourmet Chinese Fried Rice with Free-Range Chicken and Hand-Picked Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 300 g chicken; 3 piece egg; 100 g onion; 50 g green onions; 150 g carrot; 80 g bean sprouts; 600 g cooked rice; 25 ml soy sauce; 20 ml light soy sauce; 5 ml sesame oil; 15 g butter; 3 g salt; 1 g white pepper

#Pork#Poultry#Rice#Meat#Chinese

Elevate classic Chinese fried rice into a refined culinary experience with premium, free-range chicken and meticulously prepared farm-fresh vegetables. This recipe balances delicate textures and flavors using precise wok techniques and an aromatic soy-sesame glaze to create a dish that is both sophisticated and deeply satisfying.

Ingredients

Protein and Aromatics

300 g chicken3 piece egg100 g onion50 g green onions

Vegetables

150 g carrot80 g bean sprouts

Rice and Seasonings

600 g cooked rice25 ml soy sauce20 ml light soy sauce5 ml sesame oil15 g butter3 g salt1 g white pepper

Procedure

Rinse the cooked rice under cold water to separate grains, then pat dry thoroughly. Spread the rice on a tray and chill in the refrigerator for at least 30 minutes to firm up the grains.
Julienne the carrot finely and cut the onion and green onions into thin, uniform slices. Trim the bean sprouts and blanch quickly in boiling water for 15 seconds, then shock in ice water; drain and set aside.
Slice the chicken breast into thin strips, season lightly with salt and white pepper, and marinate briefly with 5 ml soy sauce and a teaspoon of sesame oil for 10 minutes.
Heat a well-seasoned carbon steel wok over high heat until smoking slightly; add 10 g butter, swirling it to coat. Add onions and cook slowly, stirring often, until a deep golden caramelization forms, about 10 minutes. Remove and set aside.
Add 5 ml neutral oil (peanut or grapeseed) to the same wok, swirl to coat. Pour in whisked eggs mixed with a few drops of soy sauce and sesame oil. Tilt wok to create a thin omelette. Allow it to set without stirring, then flip carefully; cook briefly. Remove, roll tightly and slice into fine ribbons.
Add a touch more oil, increase heat to very high. Stir-fry chicken strips until just cooked through with a slight char, about 2 minutes. Add carrots and cook 1 minute until tender-crisp. Reintroduce caramelized onions and stir to combine.
Add the chilled rice, spreading it out evenly. Press down lightly and then stir-fry vigorously to separate grains and mix thoroughly with the aromatic ingredients, about 3-4 minutes.
Fold in green onions, blanched bean sprouts, and egg ribbons. Splash with light soy sauce and remaining soy sauce to develop a glossy coating and balanced umami. Stir-fry for an additional minute, adjusting seasoning with salt and white pepper as needed.
Turn off heat and drizzle with a few drops of pure sesame oil for aromatic finish. Serve the fried rice immediately on warm plates, garnished with extra fresh green onion ribbons if desired.

Nutritional values

Calories

520 kcal

Proteins

30 g

Carbohydrates

65 g

Fats

18 g

Saturated fats

5 g

Fiber

4 g

Sugar

6 g

Cholesterol

185 mg

Sodium

800 mg

Portions