Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Chicken Thighs : 1 lb
- - Salt : 1 tsp
- - Canola Oil : 3 tablespoons
- - Egg : 3 Large
- - Onion : 2/3 Cup
- - Garlic : 2 cloves minced
- - Ground Ginger : 2 tsp
- - Carrots : 1 large
- - Peas : 2/3 Cup
- - Jasmine Rice : 4 cups
- - Scallions : 2 sliced
- - Chinese five spice powder : 1/2 tsp
- - Soy Sauce : 2.5 tbsp
- - Sesame Seed Oil : 1 tsp
Instructions
1 - Fried rice is best made with leftover rice that's at least a day old.
2 - Otherwise it becomes gummy in the skillet.
3 - 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.
4 - Let the rice dry out for about 1 to 2 hours before using it for fried rice.
5 - Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface.
6 - I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.
7 - You might need to add a little more oil if things aren’t releasing easily.
8 - Prepare the chicken:
Chop the chicken into small 1/4-inch to 1/2-inch cubes.
9 - Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine.
10 - Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).
11 - Scramble the egg:
Heat a wok or large sauté pan over medium-high heat.
12 - Swirl in a tablespoon of oil and add the whisked eggs.
13 - Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together.
14 - Transfer the eggs to a plate.
15 - Cook the chicken:
Add another tablespoon of oil in the wok or pan.
16 - Add the chicken and cook for 4 to 5 minutes, stirring occasionally.
17 - Turn off the heat and transfer the cooked chicken to a plate.
18 - Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step.
19 - You can also use paper towels to wipe down your wok or pan.
20 - Cook the vegetables:
Swirl 1 tablespoon of oil into the wok over medium-high heat.
21 - Add the diced onions and cook them for 1 minute, until they start to soften.
22 - Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds.
23 - Add the diced carrots and cook for 2 minutes, stirring frequently.
24 - Add 1/2 teaspoon salt and the peas, and stir to incorporate.
25 - Cook the rice:
Add the rice to the wok or pan on top of the vegetables and stir to combine.
26 - Using the back of your spatula, smash any large chunks of rice to break them apart.
27 - Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder.
28 - Stir to incorporate.
29 - If the rice starts to stick to the pan, stir in a little more oil.
30 - Drizzle the soy sauce and sesame oil over the rice and stir to incorporate.
31 - Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions.
32 - Stir briefly to bring it together, and cook for another 1 to 2 minutes.
33 - Serve:
Taste, and add more soy sauce if necessary.
