chicken-fried-rice

🥘 Ingredients

• Japanese short-grain rice 900 g
• chicken breast
• oil
• onion
• carrot
• eggs 2
• dashi powder
• soy sauce 1 tbsp
• sesame oil 1 tsp
• salt
• black pepper
• garlic cloves
• butter 15 g
• green onions

1. 1

   Cook Japanese short-grain rice (cooked weight) and spread it out to cool. The rice should be slightly moist but not steaming.
2. 2

   Cut chicken breast (or thigh) into small bite-sized pieces.
3. 3

   Heat wok or large sauté pan over the highest heat possible. Add oil and cook chicken until 4 minutes or 80–90% done. Remove and set aside.
4. 4

   In the same wok , stir-fry onion and carrot for 2 minutes until slightly softened.
5. 5

   Push vegetables to the side and scramble eggs in the pan, then mix everything together.
6. 6

   Add the cooled rice and toss everything together over high heat. Return the cooked chicken to the pan.
7. 7

   Season with dashi powder , soy sauce , sesame oil , salt and black pepper to taste.
8. 8

   Add garlic cloves and butter — this is the flavour secret. Toss quickly over high heat until the butter is melted and everything is coated.
9. 9

   Finish with green onions and serve immediately.