Easy fried rice recipe with perfectly seasoned chicken, fluffy eggs, and broccoli for a quick one-wok meal.

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Velvet and Marinate the Chicken: Slice the chicken into strips (partially freezing it makes slicing easier). In a bowl, combine sliced chicken, salt, ground black pepper, corn starch, and baking soda. Toss until evenly combined and set aside for 10 minutes to marinate and tenderize.
Pan Fry Aromatics: Heat a large wok or skillet on the stovetop with a tablespoon of oil over medium-high heat. Add the shallots, the white parts of green onions and garlic. Stir-fry until fragrant (about 20 seconds).
Cook Chicken: Add the marinated chicken and cook until it is mostly cooked then push it towards the edges of the wok to clear the center (about 2 minutes).
Cook Eggs & Broccoli: Add another tablespoon oil to the cleared center and add the beaten eggs. Once it starts to set slightly (about 30 seconds), add the broccoli and toss everything together, including the chicken on the edge of the wok (about 1 minute).
Add rice. If day-old rice is still clumpy, wet your hands and give it a gentle massage to separate into individual grains. Season rice with soy sauce, salt and MSG, adding a little at a time to your liking. Toss everything together, stirring quickly to prevent sticking and burning the bottom and cook for 3 more minutes.
Finish: Garnish with green onion tops and enjoy.

Rice cooker cups are usually 3/4 of standard US cups. Once cooked, this will yield about 6 cups (US standard cups) of cooked rice.

Optional finishes: Sesame oil for an aromatic finish or a pad of butter at the end for a richer taste.