Aromatics: Fresh ginger, garlic and red chilies.

Separate the white and light green parts of the spring onion as they’ll go into the wok at different times.

Onions: Both yellow onion and spring onion (scallion/green onion) are used in this recipe.

Use half the amount of salt specified if using iodized table salt. I’ve marinated it with ground white pepper (use ground black pepper in a pinch), kosher salt, corn starch, low sodium light soy sauce, Shao Xing rice wine and a small drizzle of sesame oil. Marinated Chicken: I used boneless and skinless chicken breasts, but you can use boneless and skinless chicken thighs if you prefer.Tasty and filling! It’s a basic fried rice recipe that is delicious, comforting and satiating!.Enjoy it as a main dish or a side with other Asian or Chinese main dishes. You can use a different protein (shrimp, pork, beef, tofu, etc.) and your favorite veggies or whatever you have in your crisper drawer. Not drowning the rice in too many sauces also keeps the texture firm so that it fries instead of steams. Using day-old chilled cooked rice that has had time for the moisture to dry in the fridge results in a non-mushy fried rice.

It’s ready in under 30 minutes and everything gets cooked in one wok or pan!

Human fall flat will it fry