Uploaded July 2026 | Updated September 2026, 2 weeks ago
Timestamps
00:00 - Intro
00:48 - Veggie Prep
02:12 - Fried Rice Ingredients
02:48 - Fried Rice Seasoning
03:03 - Lo Mein Sauce
04:02 - Order of cooking
05:38 - Boiling Noodles
05:59 - Velveting The Chicken
06:36 - Cooking Fried Rice
09:01 - Cooking Lo Mein
12:25 - Plating and Taste Test
15:05 - Leftovers reheating!
Send me some new stuff to try!
Instagram - alex_isbored
twitch.tv/alexisbored7
Fried Rice
Rice and Seasonings
4 tbsp neutral oil
4 scallions chopped
4 large eggs
2 cups white rice, this is the uncooked measurement, cook the rice and dry it out in the fridge uncovered (or if you remember make it 2 days ahead)
1 tsp kosher salt
1 tsp sugar
1/2 tsp white pepper
1/4 tsp msg, optional
1 tsp chicken bouillon powder
Instructions
In the same pan over medium high heat, heat 3 tbsp of neutral oil and add the scallion whites, Stir fry for 15 seconds
Immediately add 4 large eggs and scramble, combining with the scallion whites. Cook for 45 seconds or until the eggs are about 75% cooked through.
Turn the heat to high and add the day old white rice. Mix to incorporate the eggs, scallion and rice and continue cooking until the rice is dry and separated, about 2-3 minutes.
Add the salt, sugar, white pepper, msg, and chicken bouillon powder, then mix thoroughly into the rice until incorporated.
Add back the cooked Pork and scallion greens, i did about a tablespoon of dark soy sauce (for color)
toss and cook for another minute
Take off the heat you are done!
Lo Mein
(I doubled the sauce for the lo mein because i had extra noodles, this is the regular amount)
Velveting Mixture
1/2 lb chicken breast, sliced into 1/4" strips
1/2 tsp salt
1/4 tsp white pepper
1 tbsp shaoxing wine
1 tbsp light soy sauce
1/2 tbsp cornstarch
1/2 tbsp avocado oil
Veggies
1 medium carrot, sliced into 1/2 inch matchsticks
3 cups cabbage, thinly sliced into ribbons
1/4 white onion, sliced into 1/2 inch strips
5 scallions, chopped into 2 inch pieces, greens and whites separated
1 tbsp ginger, minced
5 cloves garlic, minced
Sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1/4 tsp white pepper
1/2 tbsp sugar
1 tbsp water
1/2 tbsp cornstarch
1/4 tsp msg
1 lb lo mein noodles, fresh; if using dried noodles, use 1/2 lb of dried noodles and cook to package directions
3 tbsp neutral oil
1/2 tsp sesame oil
US Customary – Metric
Instructions
Slice the chicken breast into 1/4" strips against the grain and place in a bowl.
Marinate with salt, white pepper, light soy sauce, Shaoxing wine, corn starch and avocado oil.
Let marinate for 15-20 minutes while you prepare the rest of your ingredients.
Keep everything together and if its easier have everything in order so you can just go down the line and pop each thing in the pan in order
assemble the vegetables, garlic, and ginger and set aside, separating your scallion whites and greens.
Make the stir fry sauce by combining soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg if using.
Boil the noodles following the package directions (just before al dente), drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
Over high heat, add the oil and heat until just smoking.
Add the marinated chicken for and flip over after a minute then cook other side for another 60-90 seconds and remove from pan.
In the remaining oil, sauté the garlic and ginger for 15 seconds, followed by the scallion whites and vegetables (carrots, onions, and cabbage). Sauté for 3 to 4 minutes until slightly wilted.
Add the Lo Mein noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!
Recipes used today
cjeatsrecipes.com/din-tai-fung-fried-rice
cjeatsrecipes.com/chicken-lo-mein/#wprm-recipe-container-1494
Timestamps
00:00 - Intro
00:48 - Veggie Prep
02:12 - Fried Rice Ingredients
02:48 - Fried Rice Seasoning
03:03 - Lo Mein Sauce
04:02 - Order of cooking
05:38 - Boiling Noodles
05:59 - Velveting The Chicken
06:36 - Cooking Fried Rice
09:01 - Cooking Lo Mein
12:25 - Plating and Taste Test
15:05 - Leftovers reheating!
Send me some new stuff to try!
Instagram - alex_isbored
twitch.tv/alexisbored7
Fried Rice
Rice and Seasonings
4 tbsp neutral oil
4 scallions chopped
4 large eggs
2 cups white rice, this is the uncooked measurement, cook the rice and dry it out in the fridge uncovered (or if you remember make it 2 days ahead)
1 tsp kosher salt
1 tsp sugar
1/2 tsp white pepper
1/4 tsp msg, optional
1 tsp chicken bouillon powder
Instructions
In the same pan over medium high heat, heat 3 tbsp of neutral oil and add the scallion whites, Stir fry for 15 seconds
Immediately add 4 large eggs and scramble, combining with the scallion whites. Cook for 45 seconds or until the eggs are about 75% cooked through.
Turn the heat to high and add the day old white rice. Mix to incorporate the eggs, scallion and rice and continue cooking until the rice is dry and separated, about 2-3 minutes.
Add the salt, sugar, white pepper, msg, and chicken bouillon powder, then mix thoroughly into the rice until incorporated.
Add back the cooked Pork and scallion greens, i did about a tablespoon of dark soy sauce (for color)
toss and cook for another minute
Take off the heat you are done!
Lo Mein
(I doubled the sauce for the lo mein because i had extra noodles, this is the regular amount)
Velveting Mixture
1/2 lb chicken breast, sliced into 1/4" strips
1/2 tsp salt
1/4 tsp white pepper
1 tbsp shaoxing wine
1 tbsp light soy sauce
1/2 tbsp cornstarch
1/2 tbsp avocado oil
Veggies
1 medium carrot, sliced into 1/2 inch matchsticks
3 cups cabbage, thinly sliced into ribbons
1/4 white onion, sliced into 1/2 inch strips
5 scallions, chopped into 2 inch pieces, greens and whites separated
1 tbsp ginger, minced
5 cloves garlic, minced
Sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1/4 tsp white pepper
1/2 tbsp sugar
1 tbsp water
1/2 tbsp cornstarch
1/4 tsp msg
1 lb lo mein noodles, fresh; if using dried noodles, use 1/2 lb of dried noodles and cook to package directions
3 tbsp neutral oil
1/2 tsp sesame oil
US Customary – Metric
Instructions
Slice the chicken breast into 1/4" strips against the grain and place in a bowl.
Marinate with salt, white pepper, light soy sauce, Shaoxing wine, corn starch and avocado oil.
Let marinate for 15-20 minutes while you prepare the rest of your ingredients.
Keep everything together and if its easier have everything in order so you can just go down the line and pop each thing in the pan in order
assemble the vegetables, garlic, and ginger and set aside, separating your scallion whites and greens.
Make the stir fry sauce by combining soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg if using.
Boil the noodles following the package directions (just before al dente), drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
Over high heat, add the oil and heat until just smoking.
Add the marinated chicken for and flip over after a minute then cook other side for another 60-90 seconds and remove from pan.
In the remaining oil, sauté the garlic and ginger for 15 seconds, followed by the scallion whites and vegetables (carrots, onions, and cabbage). Sauté for 3 to 4 minutes until slightly wilted.
Add the Lo Mein noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!
Recipes used today
cjeatsrecipes.com/din-tai-fung-fried-rice
cjeatsrecipes.com/chicken-lo-mein/#wprm-recipe-container-1494
