Chicken Fried Rice

Ingredients

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Amounts in the steps refer to the original recipe. Use the scaled ingredient list.

Tap a step number to mark it done.

1. 1

   Step 1: Prep everything first

   Toss the chicken with 1 tablespoon of soy sauce and the cornstarch. Break up any clumps in the cold rice with your fingers. Set the eggs, vegetables, garlic, green onions and sauces next to the stove — fried rice moves fast.

2. 2

   Step 2: Cook the chicken

   Heat 1 tablespoon of oil in a 12-inch skillet or wok over medium-high heat. Add the chicken in a single layer and cook 5–6 minutes, stirring occasionally, until browned and an instant-read thermometer reads 165°F (74°C). Transfer to a plate.

3. 3

   Step 3: Scramble the eggs

   Add the remaining 1 tablespoon of oil, pour in the eggs and scramble 1–2 minutes until just set. Transfer to the plate with the chicken.

4. 4

   Step 4: Fry the rice

   Melt the butter in the pan, add the garlic, green onion whites and peas and carrots, and cook 1–2 minutes. Add the rice, spread it out and let it sit 1 minute before stirring. Repeat a few times for 4–5 minutes until the rice is hot and lightly toasted.

   Tip: Leave the rice alone for a minute at a time. That contact with the hot pan is what gives fried rice its toasty flavor.

5. 5

   Step 5: Season and combine

   Drizzle in the soy sauce, oyster sauce and sesame oil, add the pepper, and toss well. Return the chicken and eggs, breaking the eggs into small pieces, and stir until everything is steaming hot. Top with the green onion greens.