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Chicken Fried Rice
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Ingredients
0 of 12 gathered
Step by step
Method
4 steps
- 1
Cut 12 ounces boneless chicken into ½-inch pieces and season with ½ teaspoon kosher salt. Heat 1 tablespoon neutral oil in a large wok or skillet over high. Stir-fry the chicken 4–6 minutes until browned and 165°F, then move it to a bowl.
- 2
Add 1 tablespoon oil. Scramble 2 beaten eggs for 30–45 seconds until barely set, then push them to the side. Add 1 diced carrot and ½ cup frozen peas; stir-fry 2–3 minutes until the carrot is crisp-tender.
- 3
Add 4 cups cold cooked rice and 2 sliced scallions. Toss for 3–4 minutes, breaking up clumps, until the rice is hot and a few grains pick up toasted edges.
- 4
Return the chicken and eggs. Stir in 3 tablespoons soy sauce and 1 teaspoon toasted sesame oil, tossing 1–2 minutes until everything is steaming. Taste and add more soy sauce only if needed.