Chinese-Style Barbecue Sauce Chicken Fried Rice (燒烤醬鷄炒飯, Siu1 Haau1 Zoeng3 Gai1 Caau2 Faan6)

This recipe was updated on 15 Sep 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Here’s another fried rice recipe this time using leftovers from the Chinese-Style Barbecue Sauce Chicken (燒烤醬鷄, Siu¹ Haau¹ Zoeng³ Gai¹) recipe. Fried rice is synonymous in my mind with leftovers. This is a great dish to make when you need something quick after surveying the contents of your refrigerator!

I use Lee Kum Kee brand Premium Oyster Flavored Sauce because it’s the brand I grew up with and has a good flavor. It’s a little more expensive than other brands, but it’s worth the price in my opinion. I once had a weak moment and bought an inexpensive brand of oyster sauce, and was disappointed in the flavor when compared to the Lee Kum Kee Premium brand. So get the good stuff!

Enjoy!

Ingredients

½ lb.	250 g.	Leftover chicken thigh (鷄髀, gai1 bei2) or breast (雞胸肉, gai1 hung1 juk6) meat from the Chinese-Style Barbecue Sauce Chicken (燒烤醬鷄, Siu1 Haau1 Zoeng3 Gai1) recipe, cut into ¼-inch (7.5 mm.) pieces
4	4	Button mushrooms (蘑菇, mo4 gu1), cut into ¼-inch (7.5 mm.) pieces
2	2	Eggs (雞蛋, gai1 daan6), scrambled
1 cup	250 ml.	Leftover cooked rice (飯, faan6)
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
2 stalks	2 stalks	Green onions (葱, cung1), cut into ¼-inch (7.5 mm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Lee Kum Kee brand Premium Oyster Sauce (蠔油, hou4 jau4) or equivalent
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Lee Kum Kee Brand
Premium Oyster Sauce
(蠔油, hou4 jau4)

Preparation Instructions

1. Take the leftover rice out of the refrigerator at least one hour before cooking and break up any clumps. Ideally you want to have each cooked rice grain separated. Add the sesame oil and white pepper to the rice. Mix the ingredients together, coating the rice with the sesame oil.
2. Take the eggs out of the refrigerator at least one hour before cooking. Break and scramble the eggs in a bowl.
3. Cut the leftover chicken thigh or breast meat into ¼-inch (7.5 mm.) pieces. The leftovers are from the Chinese-Style Barbecue Sauce Chicken (燒烤醬鷄, Siu¹ Haau¹ Zoeng³ Gai¹) recipe.
4. Cut the button mushrooms into ¼-inch (7.5 mm.) pieces.
5. Crush the ginger and garlic in a garlic press and put into a small bowl.
6. Wash and cut the green onions into ¼-inch (7.5 mm.) pieces.
7. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand premium oyster sauce or equivalent, ground white pepper, and sesame oil.

Cooking Instructions

1. Heat a wok or pan over high heat before adding oil. Add the eggs and scramble them while the wok is heating up. To get fluffy scrambled eggs, use this technique: As the eggs set, remove the pan or wok from the heat while continually scrambling the eggs with a spatula. Once the eggs stop setting off the heat, put the wok back onto the heat until the eggs start setting again. Continue taking the pan or wok on and off the heat as the eggs set until fully scrambled. Transfer the eggs to a bowl when complete.
2. Reheat the wok over high heat before adding oil and then the leftover chicken. Stir fry the chicken until browned, which should happen quickly since the chicken is already cooked. Transfer the contents of the wok to the bowl with eggs.
3. Reheat the wok over high heat before adding oil and then the button mushrooms. Stir fry the mushrooms until browned. Transfer the contents of the wok to the bowl with eggs.
4. Reheat the wok over high heat before adding oil and then the leftover cooked rice. Stir fry the rice before adding the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Add the green onions and the contents of the bowl with the scrambled eggs back into the wok, and stir fry all the ingredients together. Add the sauce ingredients to the wok and mix the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.