Ken Ken Fried Rice Recipe

Prepare rice

If using freshly cooked rice, spread it on a sheet pan to cool and dry for at least 20 minutes; ideally use refrigerated day-old rice so it is dry and separated. Break up any clumps with your hands or a fork so the grains are loose.

Heat a large heavy skillet or wok over medium-high heat until hot (a few minutes). Add 1 tablespoon neutral oil and the butter. Swirl to coat and let the butter foam but not burn.

Add diced onion to the hot pan and stir-fry 1–2 minutes until translucent. Add minced garlic and grated ginger and cook 20–30 seconds until fragrant, stirring constantly so the garlic does not brown.

Add diced carrot and cook 2–3 minutes until it begins to soften. Add the peas and the white parts of the sliced green onions and stir-fry another 1–2 minutes. Push the vegetables to one side of the wok or pan.

If using chicken: add the remaining 1 tablespoon oil to the empty side of the pan and add diced chicken in a single layer. Sear undisturbed 1–2 minutes, then stir and cook until just done (2–3 minutes depending on size). Season lightly with a pinch of salt. Move the cooked chicken to the vegetable side.

Scramble eggs

Pour beaten eggs (beat the 3 eggs lightly with 1/2 teaspoon salt) into the cleared space in the pan. Let them set briefly, then scramble quickly into soft curds. Once mostly set but still slightly glossy, break the eggs into bite-sized pieces and mix with the vegetables and chicken.

If not using chicken: push vegetables to the side and scramble the eggs in the cleared space, then combine.

Increase heat to high. Add the rice to the pan in handfuls, spreading it out and pressing slightly so it contacts the hot surface. Toss and stir to combine with vegetables, protein, and eggs. Cook, stirring occasionally, 2–4 minutes until the rice is hot and starting to brown.

Whisk together the light soy sauce, oyster sauce, dark soy (if using), sesame oil, white pepper, and remaining 1/2 teaspoon kosher salt in a small bowl. Pour the sauce evenly over the rice and stir quickly to coat all the grains. Taste and adjust seasoning with extra salt or soy to taste.

Continue stir-frying 1–2 minutes so the sauce is absorbed and some grains get lightly caramelized. Turn off the heat and fold in the green parts of the sliced green onions.

Transfer the Ken Ken Fried Rice to a warmed serving bowl or plates. Sprinkle with extra green onions and crispy fried shallots if using. Serve immediately.