Chicken Fried Rice

Method20 steps · about 25 min

1. 1

   Step 1: Use four cups of already cooked, refrigerated and chilled jasmine rice (4 cups), preferably from the previous day. Break apart the cold clumps gently with clean fingers so the grains are loosened. This quantity is cooked rice; do not begin with four cups dry rice.

   Uses 4 cups already cooked chilled jasmine rice, preferably refrigerated from the previous day; not 4 cups dry rice

2. 2

   Step 2: Spread the loosened cooked rice in a shallow container and return it to the refrigerator until the stir-frying stage. This selected leftover-rice route does not require cooking another batch or leaving warm rice out to dry.

   Uses All the loosened cooked rice

3. 3

   Step 3: Choose a seasoned wok or a suitable nonstick or cast-iron sauté pan so the rice can release readily during stir-frying.

4. 4

   Step 4: Beat all three eggs and hold them separately. Peel and dice onion (⅔ cup) to make the measured two-thirds cup. Peel and mince the garlic (2) and fresh ginger, peel and dice the carrot (1 large), and rinse the frozen peas (⅔ cup) briefly with warm water to thaw, draining away that water. Slice both scallions (2), keeping the white/light-green slices separate from the dark-green slices. Keep each prepared ingredient separate for its own stage.

   Uses 3 large eggs, beaten in step 4 · ⅔ cup diced yellow onion · 2 garlic cloves, minced in step 4 · 2 tsp fresh minced ginger; not dry ground ginger · 1 large carrot, peeled and diced in step 4 · ⅔ cup frozen peas, quickly rinsed to thaw in step 4 · 2 scallions, sliced with white/light-green and dark-green portions kept separate in step 4 · A little warm water to rinse frozen peas briefly; drain and discard

5. 5

   Step 5: Cut all the boneless skinless thighs (¾ lb) into small quarter-to-half-inch cubes. Mix them with half a teaspoon of the measured salt (½ tsp), holding the other half teaspoon for vegetables.

   Uses ¾ lb boneless skinless chicken thighs, diced in step 5 · ½ tsp salt for chicken; hold other ½ tsp

6. 6

   Step 6: Hold the prepared raw chicken covered in the refrigerator for about ten minutes while finishing preparation of the other ingredients.

   Hold diced seasoned chicken cold during preparation · 10 minUses All the seasoned chicken cubes

7. 7

   Step 7: Heat the chosen wok or pan over medium-high heat. Swirl in the first tablespoon of measured canola oil and add all the separately beaten eggs.

   Uses First 1 tbsp measured oil for egg · All three beaten eggs

8. 8

   Step 8: Quickly scramble the eggs with a spatula, breaking the curds into small pieces until cooked. Transfer all the scrambled eggs to a separate plate and hold for returning later.

   Uses All the eggs in the wok

9. 9

   Step 9: Add the second tablespoon measured oil to the wok. Fry all the seasoned chicken cubes for four to five minutes, stirring occasionally, until fully cooked through and 74°C / 165°F in the thickest pieces.

   Cook chicken · 5 minUses Second 1 tbsp measured oil for chicken · All the seasoned raw chicken cubes

10. 10

    Step 10: Turn off the heat, transfer all the cooked chicken to a separate plate and hold it for the final stir-fry.

    Uses All the cooked chicken

11. 11

    Step 11: Scrape away any chicken bits stuck to the emptied wok so they will not burn in the next stage; wipe the pan carefully with kitchen paper if needed.

12. 12

    Step 12: Return the wok to medium-high heat and swirl in the last tablespoon measured oil. Add all the prepared diced onion and cook for one minute until it starts softening.

    Start softening diced onion · 1 minUses Last 1 tbsp measured oil for vegetables · All the separately held diced onion

13. 13

    Step 13: Stir the prepared minced garlic and fresh ginger into the sautéed onion for about thirty seconds until fragrant. Add all the prepared diced carrot and cook for two minutes, stirring frequently.

    Carrot cooking after thirty-second garlic-ginger stir · 2 minUses All the sautéed onion and oil · All the separately held garlic and ginger · All the separately held diced carrot

14. 14

    Step 14: Stir in the held half teaspoon measured salt and all the thawed drained peas.

    Uses The complete cooked vegetable base · Held other ½ tsp measured salt · All the separately held peas

15. 15

    Step 15: Add all the loosened cooked chilled rice to the vegetable pan and stir to combine. Break apart any remaining clumps with the back of the spatula; no new dry rice or rice-cooking water is added.

    Uses All the vegetable pan · All four cups prepared cooked rice

16. 16

    Step 16: Stir all the prepared white and light-green scallion slices into the rice. Add the measured five-spice powder if using, keeping the dark-green scallion slices for the final combination.

    Uses The complete rice-and-vegetable pan · All the held white/light-green slices; keep dark-green slices for later · ½ tsp Chinese five-spice powder, optional

17. 17

    Step 17: If the rice starts sticking, stir in a little separate additional canola oil only as needed.

    Uses The complete seasoned rice pan · A little additional canola oil only if rice sticks

18. 18

    Step 18: Stir all the measured soy sauce (2½ tbsp) and sesame oil (1 tsp) into the rice. Return every piece of the held cooked chicken, all the held scrambled eggs and all the remaining dark-green scallion slices to the wok.

    Uses The complete rice pan · 2½ tbsp soy sauce for stir-frying · 1 tsp sesame oil for stir-frying · All the held cooked chicken · All the held cooked scrambled eggs · All remaining dark-green slices

19. 19

    Step 19: Stir the complete mixture together and cook for another one to two minutes until the cooked rice and returning ingredients are piping hot throughout.

    Heat complete combined fried rice · 2 minUses The complete rice, vegetable, chicken and egg pan

20. 20

    Step 20: Taste the finished fried rice and add a little separate additional soy sauce only if needed. Serve immediately, dividing the source batch into six to eight portions.

    Uses All the finished fried rice · Additional soy sauce after tasting, only if needed