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EGG FRIED RICE WITH MEAT

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Egg Fried Rice (Base Recipe) - Ingredients (per 1½ cups/300g cooked rice)

  • 1½ cups (300g) cooked day-old rice, preferably sushi or jasmine rice (vařená rýže, nejlépe den starý)
  • 3 large eggs, lightly beaten (vejce)
  • 3 scallions, chopped (jarní cibulka)
  • 3-4 tablespoons (45-60ml) rapeseed or sunflower oil (řepkový nebo slunečnicový olej)
  • 1 tablespoon (15ml) light soy sauce (světlá sójová omáčka)

INSTRUCTIONS

Base Recipe

  1. Prep rice: Break up any large clumps with your fingers before starting
  2. Heat wok: Preheat 14-inch flat-bottom carbon steel wok over highest heat until lightly smoking
  3. Add oil: Add 2 tablespoons (30ml) oil, swirl to coat
  4. Cook eggs: Add 3 beaten eggs, let sit briefly, swirl, flip when bottom is set and lightly browned
  5. Move eggs: When eggs are mostly set but slightly wet in middle, push to one side of wok
  6. Add more oil: Add 1-2 more tablespoons (15-30ml) oil to empty side
  7. Add rice: Add 1½ cups (300g) rice, place cooked eggs on top of rice
  8. Break and mix: Break up eggs into rice with back of spoon, break up rice clumps, keep heat on highest setting throughout
  9. Cook until jumping: Stir-fry until rice starts "jumping" in wok (moisture has evaporated)
  10. Season: Add small splash of oil around edge, then 1 tablespoon (15ml) soy sauce around edge (not directly on rice) - listen for sizzle
  11. Finish: Turn off heat, add chopped scallions, toss to combine

How to Prepare and Cut Chicken Breast

Preparation:

  1. Pat dry: Carefully pat chicken breast dry with paper towels
  2. Optional firming: Place on plate and freeze for 15 minutes to firm up for easier slicing (optional but helpful)

Cutting Technique:

  1. Find the seam: Look for the center line where two muscle sections meet
  2. Position knife: Hold knife perpendicular (90°) to this center seam
  3. Cut: Slice with long, even strokes into ¼-inch (6mm) thick slices
  4. For different cuts:
  5. Slices: Cut as above, ¼-inch (6mm) thick
  6. Slivers/matchsticks: Stack slices, cut lengthwise into thin strips
  7. Dice: Cut breast lengthwise into strips first, then crosswise into cubes

Stir Fry Marinade

Ingredients (for every pound/450g of meat):

  • ½ teaspoon kosher salt → ⅓ teaspoon (2g) table salt (sůl)
  • 1 teaspoon (5ml) light soy sauce or shoyu (světlá sójová omáčka)
  • 1 teaspoon (5ml) Shaoxing wine or dry sherry → SUBSTITUTION: 1 teaspoon (5ml) rice vinegar or additional soy sauce
  • ½ teaspoon (2g) sugar (cukr)
  • ½ teaspoon (2.5ml) cornstarch (kukuřičný škrob)
  • Small pinch of freshly ground white pepper, optional (bílý pepř)
  • Small pinch of MSG, optional (glutaman sodný)
  • ½ teaspoon (2.5ml) baking soda, optional (jedlá soda)
  • 1 teaspoon (5ml) rapeseed or sunflower oil (řepkový nebo slunečnicový olej)

Marinade Instructions:

  1. Place cut meat in medium bowl, cover with cold water, vigorously agitate
  2. Drain through fine-mesh strainer, press meat with hands to remove excess water, return to bowl
  3. Add ⅓ teaspoon (2g) table salt, 1 teaspoon (5ml) soy sauce, 1 teaspoon (5ml) rice vinegar, ½ teaspoon (2g) sugar, ½ teaspoon (2.5ml) cornstarch, white pepper, MSG, baking soda (if using), and 1 teaspoon (5ml) oil
  4. Stir vigorously with fingertips or chopsticks for 30 seconds
  5. Set aside at room temperature 15-30 minutes or refrigerate up to overnight

Incorporating Meat into Egg Fried Rice

Modified Cooking Instructions:

  1. Cook meat first: After heating wok and adding initial oil, add marinated meat and stir-fry until just cooked through (2-3 minutes). Remove meat and set aside
  2. Continue with eggs: Follow original recipe steps 4-5 (cook eggs, move to side)
  3. Add rice: Follow steps 6-7 (add oil, add rice, place eggs on top)
  4. Return meat: When rice starts "jumping" (step 9), add cooked meat back to wok
  5. Finish: Continue with steps 10-11 (season with soy sauce, add scallions)

Note: The meat will cook quickly since it's cut thin and marinated, so don't overcook it in the first step.

NOTES

Scaling note: For your 4-6 cups of cooked rice, work in 2-3 batches using these proportions, or scale everything up proportionally (2 eggs per cup of cooked rice, etc.).