Chicken Fried Rice

Name: Chicken Fried Rice
Prep time: 32 min
Cook time: 2 h 10 min
Total time: 2 h 42 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb chicken thighs; 1 tsp salt; 3 tbsp canola oil; 3 eggs; ⅔ cup onions; 2 cloves garlic; 2 tsp ground ginger; 1 carrot; ⅔ cup peas; 4 cups jasmine rice; 2 scallions; ½ tsp chinese five spice powder; 2 ½ tbsp soy sauce; 1 tsp sesame seed oil

A weekend Chinese dinner. Ready in about 2 hours 42 minutes. Difficulty: more effort.

32 minPrep (about)
2 hr 10 minCook (about)
2 hr 42 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredient

1 ¼ lb chicken thighs

Fresh & other

4 eggs
¾ cup onions
3 cloves garlic
1 carrot
¾ cup peas
5 cups jasmine rice
3 scallions

Sauces & oils

4 tbsp canola oil
3 tbsp soy sauce
1 ¼ tsp sesame seed oil

Spices & seasonings (3): salt, ground ginger, chinese five spice powder

1 ¼ tsp salt
2 ½ tsp ground ginger
¾ tsp chinese five spice powder

How to make it

Steps in our own plain words.

Fried rice is best made using leftover rice that's at least day old.
Otherwise it becomes gummy in the pan.
If you don’t any leftover rice from the night before, heat a batch of rice.
Spread it on a large sheet pan or several large plates.
Let the rice dry out for around 1.
Do it to 2 hours before using it.
Keep going for fried rice.
Rice sticks to your pan, so make sure to use wok or pan that doesn’t have sticky surface.
You might need to add little more oil if aren’t releasing easily.
Prepare the chicken
Chop the chicken in little 1 4-inch.
Do it to 1 2-inch cubes.
Sprinkle ¾ teaspoon of salt over your chicken.
Mix to mix.
Set the chicken aside for around 10 minutes.
Scramble the egg
Heat a wok or large cook pan over medium-high heat.
Swirl in a tablespoon of oil.
Add the whisked eggs.
Use a spatula to fast scramble the eggs, breaking the curds in smaller pieces as they come together.
Move the eggs to a plate.
Cook the chicken
Add another tablespoon of oil in your wok or pan.
Add the chicken.
Cook for 4 to 5 minutes.
Stir every so often.
Turn off the heat.
Move the cooked chicken to a plate.
Scrape off any chicken that are still stuck to your wok so they don't burn during your next step using your spatula.
Too use paper towels to wipe down wok or pan.
Cook the vegetables
Swirl 1 ½ tablespoons of oil in the wok over medium-high heat.
Add the diced onions.
Heat them for 1 min, until they start to soften.
Mix in the minced garlic and ginger.
Cook until it smells good, about 30 seconds.
Add the diced carrots.
Cook for 2 minutes.
Stir often.
Add ¾ teaspoon salt plus the peas.
Stir to mixed in.
Cook the rice
Add your rice to the wok or pan over the top of the vegetables.
Stir to mix.
Smash any big chunks of rice to break them apart using the back of your spatula.
Add your white plus green parts of the sliced scallions and five-spice powder.
Stir to mixed in.
If your rice starts to stick to the pan, mix in a little more oil.
Drizzle your soy sauce plus sesame oil over the rice.
Stir to mixed in.
Stir in the dark parts of, scrambled eggs and the cooked chicken the scallions.
Stir briefly to bring it together.
Cook for another 1 to 2 minutes.
Serve:, taste.
Add more soy sauce if necessary.
Serve right away.