Chicken Fried Rice

Scale the recipe

Ingredients

• Day-old cooked white rice
  $ per cups · prices vary by store
• Chicken breast
  $ per oz · prices vary by store
• Large eggs
  $ per large eggs · prices vary by store
• Frozen peas and carrots
  $ per cup · prices vary by store
• Soy sauce
  $ per tbsp · prices vary by store
• Toasted sesame oil
  $ per tbsp · prices vary by store
• Vegetable oil
  $ per tbsp · prices vary by store
• Green onions
  $ per whole · prices vary by store
• Garlic cloves
  $ per cloves · prices vary by store
• Fresh ginger, minced
  $ per tbsp · prices vary by store
• Kosher salt
  $ per tsp · prices vary by store
• Black pepper
  $ per tsp · prices vary by store

Steps

1. Cut the chicken breast into 1/2-inch pieces and season with salt and a few grinds of black pepper.
2. Heat vegetable oil in a large skillet or wok over high heat until shimmering. Add the chicken in a single layer and cook 3 to 4 minutes per side, until golden and cooked through (165°F inside). Transfer to a plate.
3. Beat the in a small bowl. Add a drizzle more oil to the pan, pour in the eggs, and scramble about 45 seconds until just set. Transfer to the plate with the chicken.
4. Add the remaining oil to the hot pan with the garlic (minced) and ginger. Stir-fry 30 seconds until fragrant.
5. Add the day-old rice, breaking up any clumps with the back of a spatula. Spread it in an even layer, press down, and let it sit undisturbed for 2 minutes so the bottom crisps. Then stir-fry 3 to 4 minutes until the grains separate.
6. Stir in the frozen peas and carrots. Drizzle the soy sauce around the edges of the pan (not on the rice) and the sesame oil over the top. Toss everything for 1 minute.
7. Return the chicken and eggs to the pan with the sliced green onions. Toss 1 minute more, taste, and add a splash more soy sauce if needed. Serve hot.