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Chicken Fried Rice
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Ingredients
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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 heat.
- 2
Stir-fry the chicken 4–6 minutes, tossing once or twice, until browned and 165°F. Move it to a bowl. Add another tablespoon oil, scramble 2 beaten eggs for 30–45 seconds until barely set, then push them aside.
- 3
Add 1 diced carrot and ½ cup frozen peas. Stir-fry 2–3 minutes, until the carrot is crisp-tender. Add 4 cups cold cooked rice and 2 sliced scallions, breaking up clumps for 3–4 minutes until the grains are hot with a few toasted edges.
- 4
Return the chicken and eggs. Stir in 3 tablespoons soy sauce and 1 teaspoon toasted sesame oil. Toss 1–2 minutes, until everything steams. Taste before adding more soy sauce.