Dinner

Chicken Fried Rice

Name: Chicken Fried Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 1 lb chicken thighs, cut into small cubes; 1 tsp salt; 3 tablespoons canola oil; 3 large large eggs, whisked; 2/3 cup onion, diced; 2 cloves garlic, minced; 2 tsp ground ginger; 1 large large carrot, diced; 2/3 cup peas; 4 cups jasmine rice, cooked and preferably chilled overnight; 2 scallions, sliced, white and green parts separated from dark green parts; 1/2 tsp Chinese five-spice powder; 2.5 tbsp soy sauce; 1 tsp sesame oil

A classic Chinese-style chicken fried rice with scrambled egg, vegetables, jasmine rice, soy sauce, and sesame oil.

45 min
570 kcal
Chinese
Rice dish

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Use leftover rice that is at least a day old for the best texture; freshly cooked rice can become gummy in the skillet.
Step 2:
If you do not have leftover rice, cook a batch of rice and spread it on a large baking sheet or several large plates.
Step 3:
Let the rice dry for 1 to 2 hours before using it for fried rice.
1–2 h
Step 4:
Use a wok or a nonstick pan, as rice sticks easily. Add a little more oil if ingredients are not releasing easily.
Step 5:
Cut the chicken into small 1/4-inch to 1/2-inch cubes.
Step 6:
Sprinkle 1/2 teaspoon salt over the chicken, mix, and set aside for about 10 minutes.
10 min
Step 7:
Heat a wok or large sauté pan over medium-high heat. Swirl in 1 tablespoon canola oil and add the whisked eggs.
Step 8:
Quickly scramble the eggs, breaking the curds into smaller pieces, then transfer them to a plate.
Step 9:
Add another 1 tablespoon canola oil to the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally.
4–5 min
Step 10:
Turn off the heat and transfer the cooked chicken to a plate.
Step 11:
Scrape any chicken bits from the wok so they do not burn, or wipe down the wok or pan with paper towels.
Step 12:
Swirl the remaining 1 tablespoon canola oil into the wok over medium-high heat. Add the diced onion and cook for 1 minute, until it begins to soften.
1 min
Step 13:
Add the minced garlic and ground ginger, and cook for about 30 seconds until fragrant.
Step 14:
Add the diced carrot and cook for 2 minutes, stirring frequently.
2 min
Step 15:
Add the remaining 1/2 teaspoon salt and the peas, and stir to combine.
Step 16:
Add the rice on top of the vegetables and stir to combine.
Step 17:
Use the back of a spatula to break apart any large clumps of rice.
Step 18:
Add the white and green parts of the scallions, reserving the dark green parts, along with the five-spice powder. Stir to combine.
Step 19:
Drizzle the soy sauce and sesame oil over the rice and stir to combine.
Step 20:
Stir in the cooked chicken, scrambled eggs, and reserved dark green scallion parts. Cook for another 1 to 2 minutes.
1–2 min
Step 21:
Taste, add more soy sauce if needed, and serve immediately.