| food | chicken

Dead's Fried Rice

Ingredients (chicken):

  • 2 chicken thighs
  • 2 Tbsp Shaoxing Wine
  • 1 Tbsp soy sauce
  • 2 tsp ground ginger
  • 2 tsp garlic powder
  • 1 tsp salt

Recommended marinade time, 45 min or overnight (optimal)

Ingredients (rice):

  • 1 cup rice
  • Chicken broth (for cooking rice, optional)
  • ½ onion (diced)
  • 2 cloves garlic (minced)
  • 2 eggs (scrambled)
  • 1 Tbsp soy sauce
  • 1 Tbsp sambal oelek
  • 1 green onion (thinly sliced)


  1. Add vegetable oil to seasoned wok on medium-high heat.
  2. Once wok is smoking, add egg, cook until bubbles are seen from the side.
  3. Flip eggs, cook for 10 more seconds.
  4. Cut the now solid disk of egg into manageable pieces small enough to mix into the rice at the end.
  5. Set eggs aside, wipe out remaining bits from wok, and add more oil.
  6. Once wok is smoking a bit, add marinated chicken, cook until brown.
  7. Flip chicken, cook until other side is brown.
  8. Optional: toss the chicken to get a bit of browning around the rest of the chicken.
  9. Cook rice (optionally with chicken broth).
  10. Allow rice to sit around for a day (alternatively, you can chill it in the fridge for around 1.5 hours).
  11. Add vegetable oil with garlic to seasoned wok on medium heat, cook until garlic slightly browns.
  12. Add onion, cook until onion is slightly transleucent.
  13. Increase heat to high, and add rice.
  14. Flatten rice with spatula, toss. Repeat several times.
  15. Add chicken. Toss.
  16. Add soy sauce by streaming it from the outer part of the pan. Avoid pouring it directly on the rice.
  17. Toss vigorously until rice is completely coated with soy sauce.
  18. Add sambal oelek. Toss until distributed.
  19. Add eggs. Toss until distributed.
  20. Add green onion. Toss until distributed.
  21. Serve.