Instruction

• Fried rice is best made with leftover rice that's at least a day old
• Otherwise it becomes gummy in the skillet
• If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates
• Let the rice dry out for about 1 to 2 hours before using it for fried rice
• Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface
• I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too
• You might need to add a little more oil if things aren’t releasing easily
• Prepare the chicken: Chop the chicken into small 1/4-inch to 1/2-inch cubes
• Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine
• Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables)
• Scramble the egg: Heat a wok or large sauté pan over medium-high heat
• Swirl in a tablespoon of oil and add the whisked eggs
• Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together
• Transfer the eggs to a plate
• Cook the chicken: Add another tablespoon of oil in the wok or pan
• Add the chicken and cook for 4 to 5 minutes, stirring occasionally
• Turn off the heat and transfer the cooked chicken to a plate
• Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step
• You can also use paper towels to wipe down your wok or pan
• Cook the vegetables: Swirl 1 tablespoon of oil into the wok over medium-high heat
• Add the diced onions and cook them for 1 minute, until they start to soften
• Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds
• Add the diced carrots and cook for 2 minutes, stirring frequently
• Add 1/2 teaspoon salt and the peas, and stir to incorporate
• Cook the rice: Add the rice to the wok or pan on top of the vegetables and stir to combine
• Using the back of your spatula, smash any large chunks of rice to break them apart
• Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder
• Stir to incorporate
• If the rice starts to stick to the pan, stir in a little more oil
• Drizzle the soy sauce and sesame oil over the rice and stir to incorporate
• Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions
• Stir briefly to bring it together, and cook for another 1 to 2 minutes
• Serve: Taste, and add more soy sauce if necessary
• Serve immediately