American
Chicken Fried Rice with Egg and Scallions
Separate grains of chilled rice wok-fried with tender chicken, soft egg, peas, carrot, scallion, and a restrained soy seasoning that keeps the rice savory rather than dark.
4 servings · 25 minutes prep · 15 minutes cook
Ingredients
Chicken and Seasoning
- 12 ounces boneless, skinless chicken thighs, cut into 1/2-inch (1.25 cm) pieces
- 1 tablespoon soy sauce, for the chicken
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/8 teaspoon ground white pepper, for the chicken
- 2 tablespoons soy sauce, for finishing
- 1/8 teaspoon ground white pepper, for finishing
Rice and Vegetables
- 5 cups chilled cooked long-grain rice, clumps broken apart
- 3 large eggs, beaten
- 1 tablespoon neutral oil, for the chicken
- 1 tablespoon neutral oil, for the egg
- 1 tablespoon neutral oil, for the vegetables and rice
- 1 medium carrot, cut into 1/4-inch (6 mm) dice
- 3/4 cup frozen peas, thawed
- 5 scallions, thinly sliced, whites and greens separated
- 1 teaspoon toasted sesame oil
Directions
Marinate and Cook the Chicken
- Toss the chicken with the soy sauce, Shaoxing wine, cornstarch, and white pepper. Rest for 10 minutes.
- Heat a 14-inch (35 cm) wok over high heat until a drop of water evaporates promptly. Add the oil, spread in the chicken, and cook for 4 to 5 minutes until browned and 165°F (74°C). Transfer to a clean bowl.
Cook the Egg and Vegetables
- Return the wok to high heat with the oil. Add the eggs and fold for 30 to 45 seconds until softly set; transfer beside the chicken.
- Add the oil, carrot, and the white parts of the scallions. Stir-fry for 2 minutes, then add the peas and cook for 1 minute.
Fry the Rice and Finish
- Use rice that was promptly chilled in a shallow container. If cooking rice specifically for this recipe, begin with about 1 2/3 cups (300 g) dry long-grain rice, then spread the cooked rice in a shallow layer and refrigerate until thoroughly cold before frying. Add the rice. Press and toss over high heat for 3 to 4 minutes until every clump is separated and the grains are steaming hot.
- Pour the soy sauce around the wok wall. Add the white pepper, chicken, egg, and scallion greens; toss for 1 to 2 minutes until the chicken and rice reach 165°F (74°C). Remove from heat and fold in the sesame oil.
Allergen and Product Check
- Allergen note: contains egg, soy, and sesame; soy sauce and Shaoxing wine may contain wheat depending on the product. Verify labels and cross-contact controls before serving anyone with an allergy.
