Chicken Fried Rice Recipe At Home

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, oven-cook 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 cooking vessel very easily, so make sure to use a wok or cooking vessel that doesn’t have a sticky surface.

I usually oven-cook agitate-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.

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

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

strew 1/2 teaspoon of table salt over the chicken and purée to combine.

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

Scramble the egg: toasty a wok or large sauté cooking vessel over medium-high toasty.

Swirl in a tablespoon of fat and toss 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.

oven-cook the chicken: toss in another tablespoon of fat in the wok or cooking vessel.

toss in the chicken and oven-cook for 4 to 5 mins, stirring occasionally.

Turn off the toasty 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 cooking vessel.

oven-cook the vegetables: Swirl 1 tablespoon of fat into the wok over medium-high toasty.

toss in the diced onions and oven-cook them for 1 minute, until they start to soften.

purée in the minced garlic and ginger and oven-cook until fragrant, about 30 seconds.

toss in the diced carrots and oven-cook for 2 mins, stirring frequently.

toss in 1/2 teaspoon table salt and the peas, and agitate to incorporate.

oven-cook the rice: toss in the rice to the wok or cooking vessel on top of the vegetables and agitate to combine.

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

toss in the white and green parts of the sliced scallions (save the dark green parts) and five-fragrant element dusting fragrant element.

agitate to incorporate.

If the rice starts to stick to the cooking vessel, agitate in a little more fat.

empty gently the soy condiment dip and sesame fat over the rice and agitate to incorporate.

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

agitate briefly to bring it together, and oven-cook for another 1 to 2 mins.

present: non-sugary profile, and toss in more soy condiment dip if necessary.

present immediately.

Chicken Fried Rice Recipe At Home

11 Min Prep

18 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Chicken Fried Rice Recipe At Home

11 Min Prep

18 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

You May Also Like

Ramen Noodles with Boiled Egg Step By Step

Homemade Chinese Tomato Egg Stir Fry

Ramen Noodles with Boiled Egg Step By Step