Chicken Fried Rice

Instructions

1. 1

   Prepare the rice

   1 min

   To achieve the best texture, it's ideal to use leftover jasmine rice that has been chilled overnight in the refrigerator. If you don’t have any on hand, prepare fresh rice by cooking 4 cups of jasmine rice, then spread it evenly on a baking sheet to cool for 1-2 hours. This helps to dry out the grains for better frying later.

2. 2

   Chop the chicken

   13 min

   Take 1 lb of chicken thighs and cut them into small, uniform cubes to ensure even cooking. Season the chicken pieces with 1 teaspoon of salt and let them marinate for about 10 minutes to enhance the flavor and tenderness.

3. 3

   Scramble the eggs

   5 min

   Heat a wok or a large skillet over medium-high heat until hot. Add 1 tablespoon of canola oil and pour in 3 whisked eggs. Stir continuously until the eggs are fully cooked and set, then remove them from the pan and place them on a plate to cool.

4. 4

   Cook the chicken

   8 min

   In the same pan, add another tablespoon of canola oil and increase the heat. Add the marinated chicken pieces and sauté for about 4-5 minutes, stirring occasionally, until they are browned and no longer pink in the center. Remove the chicken from the pan and set it aside.

5. 5

   Sauté the vegetables

   8 min

   Add 1 tablespoon of canola oil to the pan and heat it up. Begin by cooking 2/3 cup of diced onion for 1 minute until slightly translucent, then add 2 minced garlic cloves and 2 teaspoons of ground ginger. Cook for an additional minute until fragrant, then stir in 1 large diced carrot and 2/3 cup of peas, cooking for about 2 minutes while stirring frequently.

6. 6

   Combine rice and seasonings

   8 min

   Add the cooled 4 cups of jasmine rice to the pan, breaking apart any clumps with a spatula. Mix in the white and green parts of 2 sliced scallions and sprinkle 1/2 teaspoon of Chinese five spice powder over the rice. Stir thoroughly, adding more oil if needed to prevent the rice from sticking to the pan.

7. 7

   Flavor the dish

   3 min

   Drizzle 2.5 tablespoons of soy sauce and 1 teaspoon of sesame seed oil over the rice mixture. Fold in the previously cooked chicken and scrambled eggs, along with the remaining dark green parts of the scallions. Stir briefly, allowing everything to heat through for an additional 1-2 minutes.

8. 8

   Serve

   1 min

   Taste the fried rice and adjust the seasoning, adding more soy sauce if needed for extra flavor. Serve the chicken fried rice hot, garnished with additional scallions if desired.