Discover the recipe for a mouth-watering chicken fried rice that beats takeout any day.

Discover the art of making Chinese Fried Rice with ease using this recipe that will have you ditching takeout for good. Say goodbye to the tasteless white containers and say hello to a delicious one-skillet dish made with the Smithey Wok. The juicy chicken, savory green onions, garlic, sesame oil, and soy sauce provide multiple layers of flavor that will satisfy your cravings. Don't forget about the beloved scrambled eggs that make this dish complete. This recipe will teach you how to make perfect fried rice every time and leave you searching for those irresistible bits of eggs in every bite.

Chicken Fried Rice Ingredients

1 teaspoon x 6 Low Sodium Soy Sauce

1 teaspoon x 6 Sesame oil

1 teaspoon x 6 Worcestershire Sauce

3 chicken breast cutlets diced.

1/2 onion diced.

2 big carrots peeled and diced.

One baby Bok choy roughly chopped.

3 green onions sliced thinly.

1 zucchini diced.

3 mushrooms cleaned and diced, either button or shiitake

6 T butter room temperature

½ c White Rice cooked

1 T sesame seeds

5 cloves of garlic minced.

3 teaspoons of Stir Fry Oil

2 eggs

Salt and White Pepper to taste

Note: Once the cooking process starts, it will proceed quickly, so make sure all the ingredients are within reach. After adding each set of ingredients to the pan, include 1 teaspoon each of low sodium soy sauce, sesame oil, and Worcestershire sauce after the butter garlic mixture to prevent burning the garlic.

Start by rinsing the rice under cold water in a mesh colander. Then, add the rice and one cup of water to the pan and set the heat to medium-high. When the water starts boiling, cover with a lid and reduce the heat to low. Cook for 10 to 15 minutes, or as directed on the package.

While the rice is cooking, prepare the vegetables separately. Do not mix them in one bowl; they will be cooked in stages. Set them aside nearby:

- Carrots and onions
- Mushrooms and zucchini
- Bok choy and green onions

In a bowl, combine the softened butter and diced garlic. Set it aside nearby. This mixture will be used with each set of ingredients. Keep the utensil used for mixing in the bowl.

Dice the chicken and set it aside nearby.

Beat the two eggs in another bowl and set them aside nearby.

Once the rice is cooked, transfer it onto a paper towel and sprinkle sesame seeds on top. Set it aside.

Place a wok over high heat and add 1 teaspoon of oil. Once hot, add the eggs. When they start to congeal, add a pat of garlic butter and 1 teaspoon each of low sodium soy sauce, sesame oil, and Worcestershire sauce. Stir until the eggs are scrambled. Put them in a bowl and set aside.

Add another teaspoon of oil to the hot wok and cook the chicken breast meat until almost done. Then add a pat of garlic butter and 1 teaspoon each of low sodium soy sauce, sesame oil, and Worcestershire sauce. Continue cooking until slightly browned and fully done. Set it aside in a bowl.

Note: While cooking the vegetables, make sure to constantly move them in the wok to prevent burning. Adjust the heat from high to medium-high if necessary.

Add the last teaspoon of oil to the hot wok. This will be the final addition of oil. Add onions and carrots. After a few minutes, when the onions start to brown, add a pat of garlic butter, low sodium soy sauce, sesame oil, and Worcestershire sauce. Cook for another minute or two, then add mushrooms and zucchini. Cook until the zucchini starts to brown, then add a pat of garlic butter and low sodium soy sauce, sesame oil, and Worcestershire sauce. After cooking for another minute, add green onions and Bok choy. Cook until the Bok choy has wilted, then add a pat of garlic butter and low sodium soy sauce, sesame oil, and Worcestershire sauce. Allow all the vegetables to cook.

Return the cooked chicken to the pan and heat it up for about 2 minutes. Then add the rice and mix everything together. Add a pat of garlic butter and low sodium soy sauce, sesame oil, and Worcestershire sauce. Mix well and season with salt and white pepper (be cautious due to the soy sauce). Finally, add the eggs from earlier and cook for an additional minute or two to reheat them. Transfer to a large bowl and serve.

Gather around the kitchen with loved ones and let the aroma of good food and company fill the air. Because in this blessed space, the key ingredient for a perfect time is always good people and good food. Join us for some tasty memories!