Chicken Fried Rice

Chicken · Chinese classic.

Ingredients

• 1 lb Chicken Thighs
• 1 tsp Salt
• 3 tablespoons Canola Oil
• 3 Large Egg
• 2/3 Cup Onion
• 2 cloves minced Garlic
• 2 tsp Ground Ginger
• 1 large Carrots
• 2/3 Cup Peas
• 4 cups Jasmine Rice
• 2 sliced Scallions
• 1/2 tsp Chinese five spice powder
• 2.5 tbsp Soy Sauce
• 1 tsp Sesame Seed Oil

Method

1. Continue cooking — Fried rice is best made with leftover rice that's at least a day old.
2. Continue cooking — Otherwise it becomes gummy in the skillet. If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates.
3. Continue cooking — Let the rice dry out for about 1 to 2 hours before using it for fried rice.
4. Continue cooking — Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface.
5. Stir — I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.
6. Add ingredients — You might need to add a little more oil if things aren’t releasing easily.
7. Prep and chop — Prepare the chicken: Chop the chicken into small 1/4-inch to 1/2-inch cubes.
8. Mix together — Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine.
9. Prep and chop — Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).
10. Heat the pan — Scramble the egg: Heat a wok or large sauté pan over medium-high heat.
11. Add ingredients — Swirl in a tablespoon of oil and add the whisked eggs.
12. Continue cooking — Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together.

More China recipes

• Kung Pao Chicken
• Pork Dumplings
• Egg Fried Rice
• Mapo Tofu
• Sweet and Sour Pork
• Chow Mein