Part 7/10:
When it comes to protein, chicken breast is the go-to choice for fried rice. To prevent drying out while cooking, use a technique favored by many Asian chefs: tenderizing the meat with baking soda. Cut your chicken into thin strips, wash it under cold running water, and then massage a small amount of baking soda into the meat. This trick ensures the chicken remains moist and tender during cooking.
Moreover, marinating the chicken is crucial. Combine the tenderized chicken with soy sauce, corn starch, sugar, salt, and MSG, allowing it to marinate for at least 15 minutes.