Chicken Fried Rice

Let's cook

1. 1

   Velvet the chicken

   Toss the diced chicken with the cornstarch and a tablespoon of soy sauce and leave 15 minutes. This keeps it tender through the high heat.

2. 2

   Cold rice, broken up

   Use day-old refrigerated rice and break every clump apart with wet hands. Fresh rice turns to mush.

   💡

   Cold, dry, separated rice. Nothing else works.

3. 3

   Cook the chicken and remove

   Fry the chicken in 2 tbsp oil over high heat for 4 minutes until golden and cooked through. Remove.

4. 4

   Scramble the egg and remove

   Scramble the egg in a little oil until just set, then set it aside with the chicken.

5. 5

   Fry the rice hard

   Add the remaining oil, then the scallion whites, garlic, and peas and carrots for a minute. Add the rice, press it against the pan, and toss for 4 minutes on maximum heat.

6. 6

   Combine and season

   Return the chicken and egg, add both soy sauces around the rim of the pan, then the sesame oil, white pepper, and scallion greens. Toss and serve.

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