Fried rice works because the rice is cooked ahead and chilled. Cold grains are firm and dry, so they separate and brown in a hot wok instead of turning sticky.
The chicken is cooked first and set aside, the eggs are scrambled in the empty pan with the peas and carrots, and then the rice goes in. Soy sauce, sesame oil and green onions finish it once the chicken is back.
The Order Things Hit the Wok
Everything cooks in one pan, one ingredient group at a time.
First
Seasoned diced chicken
Cooked to 165°F, then lifted out.
Second
Beaten eggs, then peas and carrots
Eggs just set before the vegetables go in.
Third
Cold rice, then the chicken again
Fried until hot and lightly browned.
Last
Soy sauce, sesame oil and green onions
Tossed 1 to 2 minutes.
Why This Recipe Works
- Patting the cold rice dry and breaking up clumps lets every grain touch the hot pan.
- Cooking the chicken separately keeps it from stewing while the rice heats.
- Adding the soy sauce at the end seasons the rice without making it soggy.
How to Make It
Rice loosened, chicken seasoned
Pat the cold rice dry and break up any clumps. Season the chicken with garlic powder and black pepper.
Chicken browned to 165°F
Heat 1 tbsp neutral oil in a large wok or skillet over high heat. Cook the chicken until browned and 165°F, 5 to 6 minutes, then take it out.
Eggs scrambled, peas and carrots added
Add the remaining oil and scramble the eggs until just set. Add the peas and carrots and cook 2 minutes.
Rice fried, chicken returned
Add the cold rice and stir-fry until hot and lightly browned, then return the chicken.
Seasoned and finished
Add the soy sauce, sesame oil and green onions and toss for 1 to 2 minutes until evenly seasoned.
Ingredient Notes
- Cold cooked long-grain rice
- Three cups, cooked ahead, cooled quickly and refrigerated before frying.
- Frozen peas and diced carrots
- One cup straight from the freezer; they cook in two minutes.
- Toasted sesame oil
- A teaspoon added at the end for aroma rather than for frying.
Success Tips
- Spread freshly cooked rice on a tray to cool before refrigerating it for fried rice; it chills faster and stays separate.
- Leave the rice still in the wok for 30 seconds at a time so the grains pick up light browning.
- Dice the chicken breast into even small pieces so it cooks through in the five or six minutes the wok needs.
Serving Ideas
Heap it onto a warm platter straight from the wok with extra sliced green onion on top.
Storage and Reheating
Refrigerate
Cool leftovers quickly, refrigerate, and reheat in a hot skillet until steaming throughout.
Frequently Asked Questions
Can I use freshly cooked rice?
Use cold cooked rice that was cooled quickly and refrigerated; warm rice turns sticky in the wok.
How long does it take?
About 10 minutes of prep and 15 minutes of cooking, around 25 minutes in total.
