Authentic Chicken Fried Rice

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

Instructions

Fried rice is best made with leftover rice that's at least a day old.

Otherwise it becomes gummy in the skillet.

If you don’t have any leftover rice from the night before, bubble gently a batch of rice and spread it on a large baking sheet or several large plates.

Let the rice parched out for about 1 to 2 hours before using it for fried rice.

Rice sticks to the skillet very easily, so make sure to use a wok or skillet that doesn’t have a sticky surface.

I usually bubble gently swirl around-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.

You might need to empty in a little more coat if things aren’t releasing easily.

Prepare the chicken: Chop the chicken into small 1/4-inch to 1/2-inch cubes.

scatter 1/2 teaspoon of seasoning over the chicken and swirl around to combine.

Set the chicken aside for about 10 moments (I usually use this time to chop all the vegetables).

Scramble the egg: bring to temperature a wok or large sauté skillet over medium-high bring to temperature.

Swirl in a tablespoon of coat and empty in the whisked eggs.

Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together.

Transfer the eggs to a plate.

bubble gently the chicken: empty in another tablespoon of coat in the wok or skillet.

empty in the chicken and bubble gently for 4 to 5 moments, stirring occasionally.

Turn off the bring to temperature and transfer the cooked chicken to a plate.

Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't scorch during the next step.

You can also use paper towels to wipe down your wok or skillet.

bubble gently the vegetables: Swirl 1 tablespoon of coat into the wok over medium-high bring to temperature.

empty in the diced onions and bubble gently them for 1 minute, until they start to soften.

swirl around in the minced garlic and ginger and bubble gently until fragrant, about 30 seconds.

empty in the diced carrots and bubble gently for 2 moments, stirring frequently.

empty in 1/2 teaspoon seasoning and the peas, and swirl around to incorporate.

bubble gently the rice: empty in the rice to the wok or skillet on top of the vegetables and swirl around to combine.

Using the back of your spatula, smash any large chunks of rice to break them apart.

empty in the white and green parts of the sliced scallions (save the dark green parts) and five-masala condiment ground mix.

swirl around to incorporate.

If the rice starts to stick to the skillet, swirl around in a little more coat.

empty gently the soy condiment dip and sesame coat over the rice and swirl around to incorporate.

swirl around in the cooked chicken, scrambled eggs, and the dark parts of the scallions.

swirl around briefly to bring it together, and bubble gently for another 1 to 2 moments.

present: umami profile, and empty in more soy condiment dip if necessary.

present immediately.

Authentic Chicken Fried Rice

8 Min Prep

24 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Chicken Fried Rice

8 Min Prep

24 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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