Flavor-Packed Chicken Fried Rice (Print version)
Better-than-takeout chicken fried rice with juicy chicken, day-old rice, and savory soy sauce, ready in 30 minutes.
# Ingredients:
For the fried rice
01 -
3/4 lb (340 g) boneless skinless chicken thighs, cut into 1/2-inch cubes
02 -
3 large eggs, whisked
03 -
3 tablespoons canola or peanut oil, divided
04 -
2/3 cup (100 g) yellow onion, diced
05 -
2 cloves garlic, minced
06 -
2 teaspoons fresh ginger, minced
07 -
1 large carrot, peeled and diced
08 -
2/3 cup (85 g) frozen peas, thawed
09 -
4 cups (600 g) cooked jasmine rice, preferably day-old and chilled
10 -
2 scallions, sliced (white and green parts separated)
11 -
2 1/2 tablespoons soy sauce or tamari
12 -
1 teaspoon toasted sesame oil
13 -
1/2 teaspoon Chinese five-spice powder (optional)
14 -
1 teaspoon salt, divided
# Instructions:
01 -
Chop the chicken into 1/2-inch cubes. Sprinkle 1/2 teaspoon salt over the chicken and toss to combine. Dice the onion and carrot, mince the garlic and ginger, and slice the scallions keeping the white and green parts separate. Set everything near the stove.
02 -
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the whisked eggs and scramble quickly, breaking them into small curds. Transfer to a plate.
03 -
Add another tablespoon of oil to the pan. Add the chicken cubes in a single layer and cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate. Wipe out any stuck bits so they do not burn.
04 -
Swirl in the remaining tablespoon of oil over medium-high heat. Add the diced onion and cook for 1 minute until it starts to soften. Add the minced garlic, ginger, and carrots. Cook for 2 minutes, stirring often. Add the peas and the remaining 1/2 teaspoon salt.
05 -
Add the cold rice and break up clumps with your spatula. Add the white and light green scallion parts and the five-spice powder. Drizzle in the soy sauce and sesame oil, tossing constantly. Return the chicken and eggs to the pan, add the dark green scallions, and toss for 1 to 2 minutes until everything is hot and evenly coated. Taste and add more soy sauce if needed.
# Good to know:
01 -
Best served immediately while the rice is hot and the edges are slightly crisp.
02 -
Day-old rice is essential for the right texture. Fresh rice will clump.