Step by step

Method

4 steps

1. 1

   Use cold leftover rice — warm fresh rice turns gummy. Break up any clumps with wet fingers. Heat 1 tablespoon oil in a large wok or skillet over medium-high until it shimmers. Scramble the eggs until just set and soft, then scoop to a plate.

2. 2

   Add the remaining oil. Stir-fry the diced chicken 3–4 minutes until no pink remains and the edges take a little color. Toss in peas and carrots; cook 2 minutes until the vegetables are hot and the carrot softens slightly.

3. 3

   Add the cold rice. Press and toss over high heat 2–3 minutes until every grain is hot and you hear light crackles. Return the eggs, then season with soy sauce, sesame oil, salt, pepper, and green onions.

4. 4

   Toss hard another 30 seconds so the soy coats everything. Taste; add a splash more soy if it needs salt. Serve right away — fried rice waits for no one.