Chicken Fried Rice

Chicken Fried Rice, the way we make it

Make it at home

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into ½-inch cubes
• 3 cups cooked jasmine rice, preferably day-old and cold
• 2 large eggs, beaten
• 1 medium carrot, peeled and cut into small dice
• 3 scallions, thinly sliced on the bias (whites and greens separated)
• 3 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tsp chili oil or chili garlic sauce (optional)
• 2 tbsp neutral oil (vegetable or canola), divided
• Salt and white pepper to taste

Instructions

1. 1

   **Dry your rice.** If you don't have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate uncovered for at least 1 hour to dry it out.

2. 2

   **Season the chicken.** Toss chicken cubes with a pinch of salt and white pepper.

3. 3

   **Sear the chicken.** Heat 1 tbsp oil in a large wok or cast-iron skillet over the highest heat your stove can manage. Add chicken in a single layer and cook undisturbed for 90 seconds, then stir and cook until golden and cooked through, about 2–3 minutes more. Transfer to a plate.

4. 4

   **Sauté aromatics.** Add remaining 1 tbsp oil to the hot pan. Add garlic and scallion whites; stir-fry for 20–30 seconds until fragrant.

5. 5

   **Cook the carrot.** Add diced carrot and toss for 1–2 minutes until just tender.

6. 6

   **Scramble the eggs.** Push vegetables to one side of the pan. Pour beaten eggs into the empty space and scramble lightly until just set but still glossy.

7. 7

   **Fry the rice.** Add cold rice on top of the eggs and fold everything together. Press the rice flat against the pan in 20-second intervals, then toss and repeat — this builds the toasty flavor. Do this for about 3–4 minutes total.

8. 8

   **Season.** Drizzle soy sauce, oyster sauce, and sesame oil around the edges of the pan onto the rice. Toss well to coat evenly. Taste and adjust salt if needed.

9. 9

   **Finish.** Return the cooked chicken to the pan and toss everything together for 30 seconds to heat through.

10. 10

    **Plate and garnish.** Serve immediately in bowls, topped with scallion greens and a drizzle of chili oil if desired.

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