Black Pepper Crispy Chicken Fried Rice

5 from 4 votes

Black Pepper Crispy Chicken Fried Rice

Crispy fried chicken bites flavored with soy sauce and black pepper, are stir fried with vegetables and rice, for the ultimate 30-minute crispy chicken fried rice recipe!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: Asian, Chinese

Servings:

Calories: 514kcal

Author: Elle John

Ingredients

2-3 cups cooked rice cold
2 tablespoon stir fry oil [or as required to taste]
100 g shredded cabbage
4 green onions [spring onions] thinly sliced white and green parts separated
2 teaspoon rice wine vinegar
1 teaspoon dark soy sauce
2 cloves garlic peeled and thinly chopped
¼ inch ginger peeled and thinly chopped
2 eggs
1 tablespoon Chili Paste of Choice [I used Sambal Oelek]
½ teaspoon Ajinomoto
Salt and pepper to taste

For The Chicken

200-220 g diced chicken breast
1 teaspoon dark soy sauce
½-1 teaspoon cracked black pepper
1 ½ tablespoon corn flour
½ tablespoon rice flour
Salt and pepper to taste

US Customary - Metric

Instructions

Marinate the diced chicken with the soy sauce and cracked black pepper for 10 minutes.
In the meantime, heat up the oil for frying. The ideal temperature is between 165° and 175° Celsius, or 325° and 350° Fahrenheit, as this will ensure the chicken cooks on the inside, while becoming crispy on the outside.
Just before frying the chicken dice, add the salt, corn flour, and rice flour to the bowl, and coat every piece evenly.
Fry the diced chicken for 4-5 minutes, or until the internal temperature reaches 75° C or 165° F. Once ready, set the fried chicken aside on top of a paper towel or a piece of parchment paper.
Beat the eggs with some salt and pepper in a separate bowl.
In a wok or large skillet [or large non stick pan]heat up a some stir fry oil on high heat. Once hot, add the egg mixture. Allow the egg to cook, and scramble it until thoroughly prepared and the pieces separate well. Remove from the pan and set aside.
Add a little more oil to the wok if necessary and heat it up once more. Once warm add the white part of the green onions, as well as the thinly chopped ginger and garlic.
Sautee the vegetables for a minute or until the smell of raw garlic has gone, mixing continuously.
Next, add the shredded cabbage, and continue sauteeing the ingredients for a further 30 seconds.
Once done, add the crispy chicken bites, scrambled eggs, and Sambal Oelek or chili paste to the wok and mix well.
After a further 30 seconds, add the cooked rice, rice wine vinegar, a little more soy sauce, and Ajinomoto to the wok. Sautee all the ingredients together until well mixed and hot.
Taste for seasoning and add more salt if required.
Sprinkle the green part of the green onions on top, and serve while still hot!

Notes

Storing and Reheating: Fried rice is always best when served freshly prepared, however, it can be stored in an airtight container in the fridge for up to three days. To reheat, simply heat up a wok or frying pan with a little oil, and once hot add the rice; mix frequently and cook on a high heat until fully heated.
Avoid Overcrowding the Pan: Cook in batches if necessary to avoid overcrowding, which can lead to steaming instead of frying.
The nutritional values don't take into consideration the oil used for frying.

Nutrition