Chinese-American · main

Egg Drop Fried Rice with Chicken

Egg Drop Fried Rice with Chicken reads umami 8.2, richness 7.4 and salinity 5.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 26 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.2 · Richness 7.4 · Salinity 5.9 · Nutty 4.1 · Allium 3.2 · Sweetness 2.9 · Funk & Ferment 2.8 · Herbaceous 2.5 · Sourness 1.1 · Bitterness 1.1 · Warm Spice 1.1 · Earthy 0.9 · Fruity 0.9 · Heat 0.8

What's in it (13)

Time & effort: about 26 min (16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 135 kcal, 10.1 g protein, 5.5 g fat, 10.9 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. In a medium bowl, toss the chicken with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and the cornstarch. Let sit at room temperature while you prep everything else, at least 10 minutes.
  2. In a small bowl, whisk the eggs with the 1/4 teaspoon salt and 1/2 teaspoon sesame oil until no streaks remain.
  3. Heat a large wok or 12-inch nonstick skillet over high heat until a drop of water skitters and evaporates instantly. Add 1 tablespoon of the neutral oil, swirl to coat, then pour in the eggs. Let them set undisturbed for 10 seconds, then push and fold gently with a spatula into large, loose ribbons, cooking until just barely set but still glossy, about 45 seconds. Slide onto a plate; they'll finish cooking off the heat.
  4. Return the pan to high heat and add 1 tablespoon of the neutral oil. Add the chicken in a single layer and sear undisturbed until deeply golden on the first side, 2-3 minutes, then stir-fry until cooked through and reaching 165°F, 2 more minutes. Transfer to the plate with the eggs.
  5. Add the remaining 2 tablespoons neutral oil to the pan. Add the peas and carrots and scallion whites; stir-fry until the vegetables are hot and the scallions are fragrant, about 1 minute. Add the garlic and stir-fry until fragrant, about 30 seconds.
  6. Add the cold rice, breaking up any clumps with the spatula. Stir-fry, pressing the rice against the hot pan and flipping, until the grains are separate, hot throughout, and lightly toasted at the edges, 4-5 minutes.
  7. Drizzle the 3 tablespoons soy sauce and the oyster sauce evenly over the rice and toss until every grain is coated and glossy, about 1 minute.
  8. Return the chicken to the pan along with any accumulated juices, then fold in the eggs, breaking the ribbons into large, tender curds as you go — don't overmix, you want visible ribbons, not scrambled bits. Toss just until everything is heated through, about 1 minute.
  9. Remove from the heat, sprinkle with the white pepper, and taste, adding more soy sauce or salt as needed. Scatter with the scallion greens and serve immediately, straight from the pan.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.