Serves 1
Directions
- 1Crisp the skin on a bone-in chicken thigh.
- 2Chop one green onion into three sections.
- 3Add chopped green onion, ginger, pre-soaked and pre-rinsed rice, homemade chicken stock, and a generous pinch of salt to a separate pot.
- 4Transfer the crispy chicken to the pot of rice.
- 5Toss on a lid and bring the pot to a boil.
- 6Once boiling, turn to a simmer and cover for 10 minutes.
- 7Chop a few shallots to about the same size as a cooked grain of rice.
- 8Mince garlic just a touch finer than the shallots.
- 9After the rice has cooked, turn off the heat and leave it with the lid on to steam for another 10 minutes.
- 10Thinly slice the whole green onion, from top to bottom.
- 11Crack two whole eggs into a bowl, then separate out one additional egg yolk.
- 12Whisk the eggs until fully combined.
- 13Remove all aromatics from the special rice.
- 14Add the rice to a sheet tray, spread it out evenly, and place it in the refrigerator, ideally overnight, to dry out.
- 15Coat your entire wok or pan with oil and heat it until it starts to smoke.
- 16Carefully pour the hot oil into a heatproof bowl.
- 17Turn the heat to about medium-medium-low.
- 18Add chicken fat to the pan.
- 19Immediately add garlic and shallots, mix them up.
- 20Cook shallots and garlic for about 30 to 45 seconds, scraping down the sides of the pan.
- 21Once aromatic, move the shallot and garlic off to the side and pour in your eggs.
- 22Cook the eggs for about 30 to 45 seconds to get them fluffy.
- 23Add the rice to the pan.
- 24Cook the rice for about 2 to 3 minutes, ensuring every individual grain is separate.
- 25Scrape all of the fried rice to the edge of the wok and tilt the pan so the flame hits mostly one edge.
- 26Pour soy sauce on the edge of the pan until it bubbles up, and add a splash of sesame oil.
- 27Mix the soy sauce and sesame oil into the rice, coating every grain evenly.
- 28Add in green onions and optionally a green chili.
- 29Mix once more for 30 seconds until the fried rice is done.
- 30Melt some butter in a separate pan.
- 31Once the butter is melted, crack in an egg.
- 32Immediately toss on a lid and let it cook to make a sunny side up egg.
- 33Pack the fried rice tightly into a bowl.
- 34Flip a plate over the top of the bowl to invert the rice onto the plate.
- 35Finish with a sprinkle of green onions and a fried egg on top.
Ingredients
- bone-in chicken thigh
- 1 green onion
- ginger
- pre-soaked and pre-rinsed rice
- homemade chicken stock
- pinch salt
- shallots
- garlic
- 2 whole eggs
- 1 egg yolk
- oil
- chicken fat
- soy sauce
- splash sesame oil
- green chili (optional)
- butter
Equipment
cutting boardpotlidsharp knifebowlsheet trayrefrigeratorwokpanpaper towelheatproof bowlwok spoon
Tips
- Ensure leftover rice is nice and dry for a better fried rice.
- Chop shallots to about the same size as a cooked grain of rice.
- Mince garlic slightly finer than shallots.
- Dry out cooked rice in the refrigerator, ideally overnight, to make it more similar to day-old leftover rice.
- When making fried rice, if you have a wok, use a wok.
- Heat oil in the wok until it smokes, then pour it off.
- Cook shallots and garlic for 30 to 45 seconds, constantly scraping down the sides of the pan.
- Cook eggs for about 30 to 45 seconds to get them nice and fluffy.
- Cook rice for 2 to 3 minutes, ensuring every individual grain is separate and nothing clumps together.
- Keep ingredients moving in the pan to ensure even cooking and prevent burning.
- Pour soy sauce on the edge of the pan to let it bubble up before mixing it in.
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