Takeout-Style Chicken Fried Rice
Diced chicken thigh seared hard in a screaming-hot wok, then tossed through day-old rice and egg — the fried rice you'd order in, minus the wait.
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Written
Method
-
Season the diced chicken with salt and pepper.
-
Heat 1 tbsp of the oil in a wok or wide skillet over high heat until it shimmers, then sear the chicken until browned and cooked through, about 5 minutes. Transfer to a plate.
-
Pour the eggs into the same wok and scramble fast, breaking into small curds, then tip onto the plate with the chicken.
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Add the remaining oil, onion, carrot, scallion whites, garlic, and ginger, stirring until fragrant and the onion has softened, about 2 minutes.
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Add the rice, breaking up any clumps with the back of a spatula, and press it into an even layer.
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Leave it alone for a minute so the bottom starts to catch, then toss.
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Return the chicken and egg to the wok along with the peas and soy sauce, tossing until everything’s hot and the grains have separated, about 2 minutes.
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Off the heat, stir in the sesame oil and scallion greens, and season with white pepper.
Notes
Cut the chicken small and sear it in a single hot layer — crowd the wok and it steams instead of browns, and that liquid is what turns the rice soggy. The same goes for the rice itself: day-old and cold, spread on a sheet pan to dry out fast if you’re starting from a fresh pot.
Rotisserie chicken works if you’re short on time — skip the searing step and just toss the shredded meat in with the peas at the end to warm through.