Chicken Fried Rice

Name: Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: 4 cups cooked long-grain white rice, cold or day-old; 1 lb boneless skinless chicken breast, diced small; 3 tbsp vegetable oil, divided; 2 eggs, beaten; 1 small onion, diced; 1 cup frozen peas and carrots, thawed; 3 green onions, sliced, plus more for garnish; 3 cloves garlic, minced; 1 tsp fresh ginger, minced; 3 tbsp soy sauce; 1 tsp toasted sesame oil; salt and white pepper, to taste

Chef-created by Chef Joel

Takeout-style fried rice with tender chicken, scrambled egg, and crisp vegetables tossed in a hot wok.

⏱ Prep 15m🔥 Cook 15m🕒 Total 30m🍽 4 servings

#weeknight#takeout-style

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Ingredients

4 cupscooked long-grain white rice, cold or day-old
1 lbboneless skinless chicken breast, diced small
3 tbspvegetable oil, divided
2eggs, beaten
1small onion, diced
1 cupfrozen peas and carrots, thawed
3green onions, sliced, plus more for garnish
3 clovesgarlic, minced
1 tspfresh ginger, minced
3 tbspsoy sauce
1 tsptoasted sesame oil
salt and white pepper, to taste

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Method

1
Season diced chicken with a pinch of salt and pepper. Heat 1 tablespoon oil in a large wok or skillet over high heat and stir-fry chicken until cooked through, 5-6 minutes. Remove and set aside.
2
Add another 1 tablespoon oil to the wok. Pour in beaten eggs and scramble quickly until just set, then remove and set aside with the chicken.
3
Add remaining 1 tablespoon oil, then onion and peas and carrots; stir-fry 2 minutes.
4
Add garlic and ginger, stir-fry 30 seconds until fragrant.
5
Add cold rice, breaking up any clumps with a spatula. Stir-fry 3-4 minutes, pressing rice against the hot wok, until heated through and starting to crisp.
6
Return chicken and egg to the wok. Add soy sauce and sesame oil, tossing everything together until evenly coated.
7
Stir in green onions, taste and adjust seasoning, and serve hot.