How To Make 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, make 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 pot very easily, so make sure to use a wok or pot that doesn’t have a sticky surface.

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

You might need to mix in a little more cooking oil 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 table salt over the chicken and combine 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 pot over medium-high bring to temperature.

Swirl in a tablespoon of cooking oil and mix 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.

make the chicken: mix in another tablespoon of cooking oil in the wok or pot.

mix in the chicken and make 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 pot.

make the vegetables: Swirl 1 tablespoon of cooking oil into the wok over medium-high bring to temperature.

mix in the diced onions and make them for 1 minute, until they start to soften.

combine in the minced garlic and ginger and make until fragrant, about 30 seconds.

mix in the diced carrots and make for 2 moments, stirring frequently.

mix in 1/2 teaspoon table salt and the peas, and mix gently to incorporate.

make the rice: mix in the rice to the wok or pot on top of the vegetables and mix gently to combine.

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

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

mix gently to incorporate.

If the rice starts to stick to the pot, mix gently in a little more cooking oil.

empty gently the soy condiment dip and sesame cooking oil over the rice and mix gently to incorporate.

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

mix gently briefly to bring it together, and make for another 1 to 2 moments.

present: palate, and mix in more soy condiment dip if necessary.

present immediately.

How To Make Chicken Fried Rice

8 Min Prep

20 Min Cook

3 Servings

Non-Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

How To Make Chicken Fried Rice

8 Min Prep

20 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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