Chinese Take-out Fried Rice

Here's a really good Chinese Take-out Fried Rice recipe that I originally saw on a sub-Reddit a little while back. I've made it once so far and it's really good. It may look complicated, but it's actually a fairly simple dish to make. 

Credit to Jason Farmer for doing a bunch of research into the recipe and for documenting it very well on his YouTube channel. Here's the link and I recommend watching it all the way through before attempting the recipe. The key to this recipe is preparation. Things move quickly as you start cooking, so have everything ready to go before you start.

 

Ingredients - Here's everything you'll need. You'll only need small amounts of the soy sauces, so I'd recommend getting small-ish bottles rather than Costco-sized ones. Also, as noted in the video, you want Chinese style soy sauce, not Japanese style.

• 2 parts standard long grain white rice
• 1 part Jasmine rice
• Lee Kum Kee or Pearl River Bridge light soy sauce
• Lee Kum Kee or Pearl River Bridge dark soy sauce
• Shaoxing Cooking Wine
• Toasted Sesame Oil
• 1 - Chicken breast
• Baking Soda
• Sugar
• Corn Starch
• Kosher Salt
• MSG
• Vegetable oil
• Sugar
• White pepper
• 2 - Eggs, beaten
• 1 - medium onion, diced
• Diced carrot
• Frozen peas
• Bean sprouts 

Prepare Rice - The recipe calls for 2 cups of cooked rice. Since 1 cup raw rice is ~3 cups cooked rice, we need about 2/3 cup uncooked rice. That means 4/9 cup long grain white rice and 2/9 cup Jasmine rice. Since I've never seen measuring cups in the ninths, I just convert it to metric volumes. In this case it's 105ml of long grain white, and 52.5ml of Jasmine. Update: To be more precise, I converted volume to weight; use 47.3g Jasmine and 94.6g long grain white rice.

• Wash rice under water until it runs clear.
• Cook rice 1:1 with water (142ml)
• Cool to room temp then chill overnight in the refrigerator.

Prepare Chicken

• Slice chicken into small pieces.
• Wash chicken under cold water and squeeze out excess water.
• Add 1/2 t baking soda to chicken and mix in.
• Add 1/2 t light soy sauce to chicken
• Add 1/2 t sugar to chicken.
• Add 1/2 t corn starch to chicken.
• Add 1/4 t Kosher salt to chicken.
• Add 1/8 t MSG to chicken
• Add 1 t vegetable oil
• Mix well and marinate from 15 mins to overnight.

Prepare Sauce Mixture

• Combine the following ingredients in a small bowl:
• 1/2 t sugar
• 2 t light soy sauce
• 1/2 t dark soy sauce. 
• Stir until sugar is dissolved and set aside.

Prepare Dry Spice Mixture

• Combine the following ingredients in a small bowl:
• 1 t Kosher salt
• 2 pinches of white pepper
• 1/2 t MSG
• Set aside

Prepare other ingredients

• To 2 beaten eggs, add a pinch of kosher salt and a pinch of MSG.
• 1/2 cup diced onion
• 2 T diced carrots
• 2 cloves garlic, chopped
• 2 T frozen peas
• Handful of bean sprouts
• 2 T Shaoxing wine
• 2 T sliced green onion
• 1 T toasted sesame oil

Bring It All Together

1. Heat wok, pan, or griddle over medium-high heat.
2. Add 1 T vegetable oil to pan
3. Turn heat down to medium and add eggs.
4. Cook eggs for about 15-20 second then carefully move them around to start scrambling. 
5. Cook eggs to slightly undercooked then transfer to a bowl.
6. Add 1 T oil to pan
7. Cook chicken to slightly undercooked then transfer to bowl with eggs.
8. Add 1 T oil to pan
9. Toss in diced onion and diced carrots.
10. Cook for a minute or two until onion is beginning to look translucent, then add garlic and saute for an additional 30 seconds.
11. Add 2 cups of the rice and stir constantly for about 2 minutes.
12. Add chicken and eggs to mixture and incorporate well.
13. Add sauce to mixture and incorporate well.
14. Add dry spice mixture and incorporate well.
15. Add frozen peas and bean sprouts, and gently mix them in.
16. Deglaze with Shaoxing wine and immediately stir into rice. 
17. Cook off the alcohol for about 20-30 seconds then turn off the heat.
18. Add green onion and toasted sesame oil and mix in.
19. Add salt and white pepper to taste.