Chinese-Style Chicken Fried Rice

Aromatic fried rice with tender pieces of chicken, egg, and vegetables—a classic of Chinese street food that's easy to prepare at home. Five-spice powder and sesame oil make it truly appetizing.

Ingredients

• 454 g Boneless chicken thighs
• 1 tsp Salt
• 3 tbsp Canola oil (or other vegetable oil)
• 3 pcs Egg
• 0.67 cup Yellow onion
• 2 clove Garlic
• 2 tsp Ground ginger
• 1 pcs Carrot
• 0.67 cup Green peas (frozen)
• 4 cup Jasmine rice (cooked, day-old)
• 2 pcs Green onions (scallions)
• 0.5 tsp Chinese five-spice powder
• 2.5 tbsp Soy sauce
• 1 tsp Sesame oil

Instructions

1. Fried rice turns out best when made with day-old rice—freshly cooked rice sticks together in the pan and becomes mushy. If you don't have day-old rice, cook it ahead of time and spread it in a thin layer on a baking sheet or plates. Let it dry for 1–2 hours at room temperature.
2. Cut the chicken thighs into small cubes about 1–1.5 cm. Sprinkle with half a teaspoon of salt, mix well, and let sit for 10 minutes—this gives you time to chop all the vegetables.
3. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil, pour in the beaten eggs, and stir quickly with a spatula, breaking up any clumps. As soon as the eggs set, transfer them to a plate.
4. Add another 1 tablespoon of oil to the wok and add the chicken. Cook for 4–5 minutes, stirring occasionally, until cooked through and lightly browned. Transfer to a plate. Scrape the spatula along the bottom to remove any stuck pieces—they can burn in the next step.
5. Add the remaining tablespoon of oil, then add the onion and cook for 1 minute until softened. Next add the garlic and ginger, stir-fry for another 30 seconds until fragrant. Add the carrot and cook for 2 minutes, stirring frequently. Add the remaining ½ teaspoon of salt and the peas, mix well.
6. Spread the rice over the vegetables and stir well. Use the back of the spatula to break up any clumps of stuck rice. Add the white and light green parts of the green onions and the five-spice powder, mix. If the rice starts to stick, add a little more oil.
7. Drizzle the rice with soy sauce and sesame oil, stir well. Return the chicken, eggs, and dark green parts of the green onions to the wok. Mix and cook for another 1–2 minutes until everything is heated through. Taste and add more soy sauce if needed. Serve immediately.