Chicken Fried Rice

Ingredients

• Chicken Thighs1 lb
• Salt1 tsp
• Canola Oil3 tablespoons
• Egg3 Large
• Onion2/3 Cup
• Garlic2 cloves minced
• Ground Ginger2 tsp
• Carrots1 large
• Peas2/3 Cup
• Jasmine Rice4 cups
• Scallions2 sliced
• Chinese five spice powder1/2 tsp
• Soy Sauce2.5 tbsp
• Sesame Seed Oil1 tsp

Directions

1. 1

   Fried rice is best made with leftover rice that's at least a day old. Otherwise it becomes gummy in the skillet.

2. 2

   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.

3. 3

   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.

4. 4

   Prepare the chicken:

5. 5

   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).

6. 6

   Scramble the egg:

7. 7

   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.

8. 8

   Cook the chicken:

9. 9

   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.

10. 10

    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.