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dinner · chinese

Better-Than-Takeout Chicken Fried Rice with Peas & Carrots

Prep: 20 min
Cook: 10 min
Total: 30 min
Yield: 2 servings
Better-Than-Takeout Chicken Fried Rice with Peas & Carrots

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Instructions

1
Rinse jasmine rice in a sieve until the water runs clear, then bring it to a boil with water and salt in a small pot over high heat.
2
While the water heats, peel and finely dice the carrot, thinly slice the green onions keeping whites and greens apart, and mince the garlic.
3
Once boiling, cover tightly, reduce heat to low, and simmer undisturbed for 11 minutes until the water is absorbed.
4
While the rice simmers, cut chicken thighs into 1/2-inch pieces and toss on the board with soy sauce, cornstarch, and white pepper.
5
Beat the eggs with the remaining salt in a small bowl with a fork until no streaks of white remain.
6
Spread the hot rice thinly across a rimmed baking sheet and leave it uncovered so steam escapes and the grains cool and dry while you cook.
7
Heat one tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering, about 2 minutes.
8
Add the chicken in a single layer and sear undisturbed for 3 minutes until the undersides turn golden and release easily.
9
Stir-fry 2 to 3 minutes more until no pink remains and the edges are browned, then transfer to a plate.
10
Add half the remaining oil, the carrot, and the green onion whites, stir-frying for 2 minutes until the carrot is bright and just tender.
11
Push the vegetables aside, pour the beaten eggs into the open space, and scramble for 1 minute into soft, barely set curds.
12
Add the last of the oil, the garlic, and the cooled rice, then raise heat to high and press and toss for 3 minutes until the grains separate and crackle.
13
Return the chicken with the frozen peas, drizzle in the remaining soy sauce, and toss for 1 to 2 minutes until the peas are hot and every grain is evenly tan.
14
Pull the skillet off the heat, drizzle with sesame oil, scatter the green onion greens over the top, and serve straight away.
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