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Chicken Fried Rice
Day-old rice, crispy edges, wok hei
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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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.
Adapted from Serious Eats / Kenji López-Alt