A classic Chinese chicken fried rice — day-old jasmine rice wok-tossed with chicken, scrambled egg, carrot and peas in a savoury soy and five-spice sauce.
- 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
Video
Preparation
- Fried rice is best made with leftover rice at least a day old, or freshly cooked rice spread on a baking sheet and left to dry out for 1–2 hours. Use a wok or non-stick pan so the rice doesn't stick.
- Chop the chicken into ¼ to ½-inch cubes, sprinkle with ½ tsp salt, mix, and set aside for about 10 minutes.
- Heat a wok or large sauté pan over medium-high heat, swirl in a tablespoon of oil, and add the whisked eggs, quickly scrambling them into small pieces, then transfer to a plate.
- Add another tablespoon of oil, add the chicken, and cook for 4 to 5 minutes, stirring occasionally, then transfer to a plate and scrape or wipe the wok clean.
- Swirl in another tablespoon of oil over medium-high heat, add the onion and cook for 1 minute until softening, then add the garlic and ginger and cook until fragrant, about 30 seconds. Add the carrot and cook for 2 minutes, stirring, then add ½ tsp salt and the peas and stir to combine.
- Add the rice on top of the vegetables and stir to combine, smashing any clumps with the back of the spatula. Add the white and green parts of the scallions (saving the dark green tops) and the five-spice powder and stir, adding a little more oil if it sticks.
- Drizzle over the soy sauce and sesame oil and stir to incorporate, then stir in the cooked chicken, scrambled egg and the dark scallion tops. Cook for another 1 to 2 minutes.
- Taste, add more soy sauce if needed, and serve immediately.
