Chicken Fried Rice

Chicken Fried Rice — China

The day-old-rice rule is real: cold, dry grains fry; fresh rice steams and clumps. Restaurant flavor comes from a screaming-hot wok and soy sauce around the edge.

Ingredients

• 600 g — Cooked jasmine rice, day-old & cold (4 cups)
• 300 g — Chicken, small dice
• 3 pc — Eggs, beaten
• 120 g — Frozen peas & diced carrot (1 cup)
• 40 g — Scallions, whites & greens separate (½ cup)
• 30 ml — Soy sauce (2 Tbsp)
• 10 ml — Toasted sesame oil (2 tsp)
• 2 g — Ground white pepper (½ tsp)
• 30 ml — Neutral oil (2 Tbsp)

Step-by-Step Method

1. Egg ribbons first. Scramble eggs in hot oil into soft ribbons, 30 seconds. Out — they return at the end so they stay tender.
2. Chicken, then vegetables. Chicken seared until just cooked, peas and carrots and scallion whites for 1 minute. Everything out of the wok.
3. Fry the rice properly. Rice in, spread flat, leave it 1 full minute to toast before tossing. Repeat twice — those crisp grains are the texture.
4. Sauce around the edge. Soy sauce poured around the hot wok rim, not on the rice — it sizzles and caramelizes. Toss everything back with egg, scallion greens, white pepper and sesame oil off the heat.

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