XO Sauce Chicken Fried Rice
This XO sauce chicken fried rice is savory, smoky, and packed with layers of flavor from tender chicken, fluffy rice, scrambled eggs, and crisp bean sprouts. It is a fast, restaurant-style stir-fry that makes excellent use of leftover rice and comes together quickly in a hot wok.
Servings6 Portions
Prep Time25 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
6
- chicken breast8 oz
- cooked rice5 cup
- large eggs2
- small onion1
- bean sprouts2 cup
- scallions2
- fresh ginger1 tbsp
- garlic1 clove
- water1 tbsp
- cornstarch1 tsp
- vegetable oil1 tbsp
- oyster sauce1 tsp
- light soy sauce2 tbsp
- XO sauce3 tbsp
- Shaoxing wine1 tbsp
- white pepper0.3 tsp
- sugar0.3 tsp
- salt0.3 tsp
Step-by-Step Instructions
01
In a bowl, combine the sliced chicken breast with the water, cornstarch, 1 tsp vegetable oil, and oyster sauce. Mix until the chicken absorbs the marinade, then set aside while you prepare the remaining ingredients.
02
Break up the cooked rice so there are no large clumps. If using freshly cooked rice, fluff it well and let it cool slightly so it fries rather than steams.
03
Heat a wok or large skillet over medium-high heat and add 1 tbsp vegetable oil. Pour in the beaten eggs and scramble until just softly set, about 70% cooked. Transfer to a bowl and reserve.
04
Return the wok to high heat until lightly smoking, then add 1 tbsp vegetable oil. Spread the chicken in a single layer and sear briefly, then stir-fry until nearly cooked through, about 1 to 2 minutes. Remove from the wok and set aside.
05
Add the remaining 1 tbsp vegetable oil to the wok over medium-high heat. Stir in the ginger and cook for 30 seconds, then add the garlic and cook for another 30 seconds without letting it brown. Add the onion and stir-fry for 30 seconds so it stays slightly crisp.
