Ingredients Meat & Poultry Chicken Chicken Breast Recipes Japanese Fried Rice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 35 mins Total Time: 35 mins Servings: 6 The seductively savory combination of soy sauce, sake, butter, and garlic seasons this chicken-and-egg fried rice. It's a complete meal that the whole family will devour. Day-old rice works best in this recipe, so plan ahead. Ingredients ¼ cup low-sodium soy sauce 1 tablespoon plus 1 teaspoon sake 2 tablespoons butter, room temperature 3 cloves garlic, minced (1 tablespoon) 2 teaspoons safflower oil 3 large eggs 1 pound chicken breasts, cut in 1 ½ to 2 inch strips, ½-inch wide 1 small white onion, small chopped (1 cup) 1 carrot, cut in small pieces (½ cup) 1 scallion, white and pale-green parts chopped (about 2 tablespoons), dark-green tops chopped and reserved for garnish (optional) 4 cups day-old cooked long grain rice Coarse salt and freshly ground black pepper Directions In a small bowl combine soy sauce and sake. In a separate bowl combine butter and minced garlic. Set both aside. Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside. Increase heat to high, add chicken in one layer; season with salt. Add half the butter mixture. Cook turning once until browned on both sides, 1 1/2 to 2 minutes. Add 1 tablespoon soy mixture; stir to coat. Remove to board with eggs. Add onion, carrot, scallion, and remaining butter mixture; cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from bottom of pan, until heated through, about 3 minutes. Add back chicken and scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Season with salt and pepper. Garnish with additional scallion greens. Rate it Print