Equipment
* optional
Ingredients
Main Ingredients
- 600 g long grain white rice, cooked and chilled
- 300 g chicken breast, diced into small, uniform cubes
- 3 eggs, beaten
- 150 g frozen peas and carrots, thawed
- 4 green onions, thinly sliced
Aromatics and Sauce
- 3 garlic, minced
- 45 ml soy sauce
- 15 ml sesame oil, toasted
- 45 ml neutral cooking oil
- 2 g white pepper, ground
Nutrition (per serving)
Method
In a small mixing bowl, vigorously combine the soy sauce, toasted sesame oil, and ground white pepper. Ensure all ingredients, including the diced chicken and beaten eggs, are prepped and stationed near the stove, as the cooking process moves rapidly.
Heat 15ml of neutral cooking oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and gently scramble with a spatula until just set. Remove the eggs from the pan and transfer to a clean plate.
Wipe the wok clean if necessary, then heat another 15ml of neutral oil over high heat. Add the diced chicken breast and fry continuously until golden and fully cooked, ensuring the internal temperature reaches 74°C/165°F. Wash your hands thoroughly after handling the raw poultry to avoid cross-contamination.
Reduce the heat to medium-high and add the minced garlic, the white portions of the sliced green onions, and the thawed peas and carrots to the chicken in the wok. Sauté the mixture until the aromatics release their fragrance and the vegetables are heated through.
Add the final 15ml of oil to the wok. Immediately pour in the chilled, day-old rice. Use the edge of your spatula to slice and break apart any rice clumps. Press the rice flat against the hot surface of the wok, pausing briefly to let the grains toast, then toss and repeat.
Pour the prepared soy sauce mixture evenly over the rice. Toss and fold continuously until every grain of rice takes on a uniform brown color and the liquid has fully evaporated.
Return the scrambled eggs to the wok, using the spatula to chop them into smaller, bite-sized pieces. Add the green portions of the green onions. Fold everything together for one final minute to warm through, then remove from the heat and serve immediately.
Chef's Notes
- Wok Hei: To mimic the signature smoky flavor of restaurant fried rice, allow the rice to sit undisturbed for 15 seconds at a time against the hot metal of the wok before tossing. This encourages caramelization.
- Mise En Place: High-heat stir-frying is a rapid process that does not leave time for chopping midway through. Have all ingredients chopped, measured, and stationed in small bowls right next to your stove before you turn on the burner.
- Rice Selection: Long-grain varieties like Jasmine or standard long-grain white rice work best for fried rice. Their lower amylopectin content helps the grains stay distinctly separate when cooked and cooled.
- Seasoning Adjustments: Always taste your fried rice right before adding the final green onions. Depending on the brand of soy sauce used, you may need a small pinch of salt or an extra dash of soy sauce to balance the flavors.
Storage
Refrigerator: 4 days — Store in an airtight container to prevent the rice from drying out.
Freezer: 1 month — Freeze in individual airtight portions. Thaw overnight before reheating.
Reheating: Microwave on high with a splash of water to generate steam, or stir-fry in a pan until piping hot.
