Xo Sauce Chicken Fried Rice

After you’ve made it, what can you do with a batch of salty, flavorful, seafood-packed XO sauce? It’s a convenient extravagance for everyday use and can add flavor to staples like noodles, rice, and veggies. This XO Sauce Fried Rice is a fantastic new take on the classic chicken fried rice, and the chicken serves as a great canvas for the XO sauce.

The Ideal Combination of Fibres

Fried rice is delicious for many reasons, but one of them is its variety of textures. Features juicy, tender chicken pan-seared, chunks of chicken caramelized in XO sauce, a smooth egg, and a subtle crunch from the onion and bean sprouts. And yet, despite the abundance of bold tastes, the dish succeeds magnificently.

The flavor of onions might seem like a trivial detail. Although my mother and I enjoy fried rice, we have found that the onion is often lost in the mix because it is overcooked and no longer stands out.

This is unfortunate, but if you boil the onions for shorter periods and leave some of the larger pieces uncooked, you may retain both the sweetness and their crunchiness.

Egg Notes

I have an argument with myself every time I make fried rice. To scurry ahead of time or to spill over? I’m referring to the eggs, of course.

My father prefers the pre-scramble approach (scrambling the eggs separately and adding them to the fried rice later). The benefits of this are undeniable: the rice is dotted with huge, fluffy egg bits.

The pour-over technique, in which the rice is spread out, and the beaten egg is poured on top, is my go-to. In the end, you’ll have little strands and fragments of egg, which gives the fried rice an air of sophistication.

In a logical sense, there is no incorrect approach. We’ve had good luck with both approaches across our recipes, so it all comes down to personal preference.

However, neither strategy seemed ideal at this point. The eggs need to be pre-scrambled, but the secret is to leave them super runny. When finished, the eggs are added to the fried rice for a uniform distribution of silkiness and fluffiness. No turning back now that I’ve come this far!

I’ve gone on long enough about the nitty-gritty of fried rice. Overall, it’s high on my list of new favorites. Let’s start preparing dinner.

Ingredients:

For The Chicken Marinade:

• 8 oz. of chicken breast(thinly sliced)
• 1 tbsp. of water
• 1 tsp. of cornstarch
• 1 tsp. of oil
• 1 tsp. of oyster sauce

For The Rest Of The Fried Rice:

• 5 cups of cooked rice
• 3 tbsp. of vegetable oil
• 2 large eggs (beaten)
• 1 tbsp. of minced ginger
• 1 clove of garlic (minced)
• 1 small onion (diced into large pieces)
• 2 tbsp. of light soy sauce
• 1/4 tsp. of white pepper
• 1/4 tsp. of sugar
• 1/4 tsp. of salt
• 3-4 tbsp. of XO sauce
• 2 cups of bean sprouts
• 2 scallions (chopped)
• 1 tbsp. of Shaoxing wine

Instructions:

1. Slice a chicken breast in half, then mix it with some water, cornstarch, oil, and oyster sauce. Combine thoroughly so the chicken can soak up all the marinade’s liquid. Ignore it for the time being.
2. Here, have some of your leftover rice. Use the back of a spoon or the bottom of a measuring cup to separate any clumps of remaining rice. If you’re using newly cooked rice, fluff it with a fork to release steam and let it cool before using.
3. Get 1 tablespoon of oil hot and ready in your wok over medium-high heat. Incorporate the eggs and cook them in a scramble till they reach 70% doneness. Some sections must be left viscous and raw. Put them back in the bowl you whipped them up in and set them aside.
4. Bring the wok to a smoky boil. Add another tablespoon of oil and swirl the pan around the wok. Prepare a 20-second sear on one side of the chicken breasts that have been marinated. Internal temperature of the chicken must reach 80% before it is considered done. (it will be cooked again). Get it out of the pan or wok.
5. Turn the heat in the wok to medium-high and add the remaining tablespoon of oil. Cook the ginger for 30 seconds once it has been added. Cook the garlic for another 30 seconds after adding it (neither should turn dark). Mix in the onions. Throw in some rice after 30 seconds of cooking. The onions are done when they are still crisp and mainly raw. So that the finished fried rice tastes fresh, you should use fresh ingredients.
6. You can flatten and break up any big clumps with your metal spatula. If the rice has been refrigerated, it should be stir-fried for 5 minutes or more until it is hot throughout (steam should start to rise from it). When using fresh rice, the cooking time is reduced. Add another tablespoon of oil if it is still sticking after stirring.
7. Spread the rice in one layer and fry it until it’s hot. Blend in the sugar, salt, white pepper, and light soy sauce. Spread the rice in a single layer again, and mix with a scooping motion until the rice is equally coated with sauce.
8. Combine the XO sauce with the rest. Once that’s done, toss the cooked chicken and any remaining liquids from the bowl. Cook in a wok for 30 seconds. Remember to throw in the eggs and mix everything together.
9. Add the bean sprouts and scallions for the final 30 seconds of stir-frying. Once the wok’s sides are hot, move all the rice to the center.
10. After around 20 seconds, stir-fry the rice for another 20 seconds with the Shaoxing wine scattered over the edge of the wok. Taking this extra step will give your fried rice the authentic Chinese restaurant flavor known as “wok hei.” Serve!