Serves 1
Directions
- 1Crisp up the skin on a bone-in chicken thigh in a pan.
- 2Chop one green onion into three sections.
- 3Add green onion sections to a separate pot.
- 4Add ginger to the pot.
- 5Add pre-soaked and pre-rinsed rice to the pot.
- 6Add homemade chicken stock to the pot.
- 7Add a generous pinch of salt to the pot.
- 8Transfer the crispy chicken thigh to the pot of rice.
- 9Place a lid on the pot and bring it to a boil.
- 10Once the rice comes to a boil, turn it to a simmer and cover for 10 minutes.
- 11Chop a few shallots into small pieces, similar in size to a cooked grain of rice.
- 12Mince garlic finely, slightly finer than the shallots.
- 13Turn off the heat for the rice and leave it with the lid on to steam for another 10 minutes.
- 14Thinly slice green onions, using the whole green onion from top to bottom.
- 15Crack two whole eggs into a bowl.
- 16Separate one additional egg yolk into a separate bowl.
- 17Whisk up the eggs until they are fully combined.
- 18Remove all aromatics (chicken, green onion, ginger) from the cooked rice.
- 19Add the cooked rice to a sheet tray.
- 20Spread the rice out evenly on the sheet tray.
- 21Place the rice in the refrigerator, ideally overnight, to dry out.
- 22Coat your wok or pan entirely with oil.
- 23Heat the oil until the pan starts to smoke.
- 24Carefully pour the hot oil off into a heat-proof bowl.
- 25Turn the heat to about medium-medium low.
- 26Add chicken fat to the wok.
- 27Immediately add garlic and shallots to the wok.
- 28Mix the garlic and shallots, cooking them for about 30 to 45 seconds.
- 29Move the shallot and garlic mixture off to the side of the wok.
- 30Pour in your whisked eggs, and cook them until they are fluffy, about 30 to 45 seconds.
- 31Add the dried rice to the wok, ensuring you hear crackling and popping.
- 32Cook the rice for about 2 to 3 minutes, making sure every individual grain is separate and nothing clumps together.
- 33Scrape all of the fried rice to the edge of the wok.
- 34Tilt the pan so the flame is hitting mostly one edge of the pan.
- 35Pour your soy sauce onto the edge of the pan so it bubbles up.
- 36Add a little splash of sesame oil.
- 37Mix the rice and sauces, trying to coat every grain of rice evenly.
- 38Add in your green onions.
- 39Optionally, add a green chili.
- 40Mix once more for 30 seconds.
- 41Melt some butter in a separate pan.
- 42Crack an egg into the melted butter.
- 43Immediately toss a lid on the pan and let it cook to create a perfect sunny-side-up egg.
- 44Pack the fried rice tightly into a bowl for plating.
- 45Flip a plate over the top of the bowl.
- 46Invert the bowl and plate to transfer the rice onto the plate.
- 47Finish with a sprinkle of green onions on top of the fried rice.
- 48Place the fried egg over the top of the fried rice.
Ingredients
- 1 unit green onion
- unit ginger
- unit pre-soaked and pre-rinsed rice
- unit chicken stock
- 1 pinch salt
- units shallots
- units garlic
- 2 units eggs
- 1 unit egg yolk
- units oil
- units chicken fat
- units soy sauce
- units sesame oil
- 1 unit green chili
- unit butter
Equipment
wokpotcutting boardknifespatulasheet trayheat-proof bowlsmall bowlspoonplatechopstickstongs
Tips
- The goal with chopping shallots is to chop them to about the same size as a cooked grain of rice.
- Use a sharp knife for chopping shallots and garlic to avoid crying.
- When chopping garlic, mince it a touch finer than the shallots.
- To dry out the rice and make it similar to day-old leftover rice, spread it out evenly on a sheet tray and place it in the refrigerator, ideally overnight.
- When cooking fried rice, if you have a wok, use a wok.
- The first step in a wok is to coat your entire wok or pan with oil and heat it until it starts to smoke.
- Once the oil starts to smoke, carefully pour it off into a heatproof bowl. You are done with that oil.
- When cooking the aromatics, you don't want to burn anything. These will cook for about 30 to 45 seconds.
- Always scrape down the sides of the pan when cooking aromatics.
- For the eggs, you want to get them nice and fluffy and cook them for about 30 to 45 seconds.
- When adding rice, you should immediately hear a crackling and popping sound if your pan is at the correct temperature.
- When cooking rice, make sure every individual grain of rice is separate; don't let anything clump together.
- Keep things moving at a high heat when cooking the rice; do not let anything burn.
- Before adding soy sauce, scrape all the fried rice to the edge of the wok and tilt the pan so the flame is hitting mostly one edge of the pan. Then pour the soy sauce on the edge of the pan so it bubbles up.
- It's fun to try to flip your fried rice into your wok spoon and then spoon that onto your plate, although it takes a lot of hand-eye coordination.
- For plating, pack the fried rice tightly into a bowl, flip a plate over the top, and then quickly invert it onto the plate.
- Finish with a sprinkle of green onions and an optionally fried egg.
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