Cook at home

Chicken Fried Rice

Day-old rice stir-fried with chicken, egg, peas, carrot and scallion.

Ingredients

• 3/4 cup white rice, raw weight; cook ahead and chill overnight
• 12 oz chicken breast, diced
• 2 tbsp vegetable oil
• 3 large egg, beaten
• 1 cup green peas
• 1 cup carrot, finely diced
• 4 scallion, sliced
• 3 clove garlic, minced
• 3 tbsp soy sauce
• 1 tsp sesame oil

Steps

1. Cook the rice ahead, then chill it, spread out, for at least 1 hour or overnight.
2. Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat. Cook the chicken 5 to 6 minutes until it reaches 165 F (74 C), then remove.
3. Scramble the eggs in the pan until just set and set aside with the chicken.
4. Heat the remaining oil and stir-fry the carrot and garlic 2 minutes. Add the peas and rice and stir-fry 4 minutes, breaking up clumps.
5. Return the chicken and egg, add the soy sauce, sesame oil and scallions, and toss 1 minute.