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Chicken Fried Rice
Day-old rice, crispy edges, wok hei
Ingredients
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- 4 cups day-old white rice, cold
- 1 lb chicken breast, diced
- 3 tbsp vegetable oil
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 4 scallions, sliced
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- White pepper
Instructions
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- Heat wok until smoking. Add 1 tbsp oil. Stir-fry seasoned chicken until cooked. Transfer out.
- Add 1 tbsp oil. Scramble eggs, break into pieces. Transfer out.
- Add remaining oil. Stir-fry garlic 30 seconds.
- Add rice, press flat. Let sit 30 seconds, then stir. Repeat until hot and slightly crispy.
- Add peas/carrots, cook . Return chicken and eggs. Add soy sauce, toss.
- Drizzle with sesame oil, add scallions and white pepper.
Notes
- Day-old rice is essential.
- High heat creates wok hei.
- Don't stir constantly - let rice crisp.
Serious Eats (Kenji López-Alt tested)