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Chicken Thighs

Salt

Canola Oil

Egg

Onion

Garlic

Ground Ginger

Carrots

Peas

Jasmine Rice

Scallions

Chinese five spice powder

Soy Sauce

Sesame Seed Oil

Instructions

• Fried rice is best made with leftover rice that's at least a day old.
• Otherwise it becomes gummy in the skillet.
• If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates.
• Let the rice dry out for about 1 to 2 hours before using it for fried rice.
• Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface.
• I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too.
• You might need to add a little more oil if things aren’t releasing easily.
• Prepare the chicken: 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.
• Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).
• Scramble the egg: Heat a wok or large sauté pan over medium-high heat.
• Swirl in a tablespoon of oil and add the whisked eggs.
• Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together.
• Transfer the eggs to a plate.
• 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.
• Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step.
• You can also use paper towels to wipe down your wok or pan.
• 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.
• Mix in 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.
• 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.
• 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.
• Serve: Taste, and add more soy sauce if necessary.
• Serve immediately.