Chicken Fried Rice

Pasos

1. 1

   Prepare the rice: Fried rice is best made with leftover rice that's at least a day old. If you don't have leftover rice, cook a batch of rice and spread it on a large baking sheet or several large plates, and let it dry for about 60-120 minutes before using it for fried rice.

2. 2

   Chop the chicken into small 1/4-inch to 1/2-inch cubes, sprinkle 1/2 teaspoon of salt over the chicken and mix to combine, then set the chicken aside for about 10 minutes (use this time to chop the vegetables).

3. 3

   Scramble the egg: Heat a wok or large sauté pan over medium-high heat, swirl in a tablespoon of oil, add whisked eggs, and scramble until just set; transfer the eggs to a plate.

4. 4

   Cook the chicken: Add another tablespoon of oil in the wok or pan, add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.

5. 5

   Cook the vegetables: Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Add the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to incorporate.

6. 6

   Cook the rice: Add the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.

7. 7

   Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes.

8. 8

   Serve: Taste, and add more soy sauce if necessary. Serve immediately.