Chicken and Vegetable Fried Rice

Fried rice is one of the best weeknight meals because it turns leftovers into something everyone wants to eat. The secret is using cold, cooked rice. Fresh rice is moist and soft, which makes it clump and turn mushy in the pan, while chilled rice has dried out slightly and fries into separate, lightly crisp grains.

Ingredients

• 4 cups (about 600 g) cooked rice, chilled for at least a few hours
• 3 tablespoons neutral oil, divided
• 1 lb (450 g) boneless chicken thighs or breasts, cut into small pieces
• 1/2 teaspoon salt and 1/4 teaspoon pepper
• 3 large eggs, beaten
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 1/2 cups (200 g) frozen peas and carrots
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 3 green onions, sliced

Step-by-Step Instructions

1. Prepare the rice. Break up any clumps of cold rice with your hands so the grains are separate.
2. Cook the chicken. Heat 1 tablespoon oil in a large wok or skillet over high heat. Season the chicken with salt and pepper and stir-fry for 5 to 6 minutes, until cooked through. Transfer to a plate.
3. Scramble the eggs. Add a little oil to the pan and pour in the eggs. Scramble for about 1 minute, until just set, then transfer to the plate with the chicken.
4. Cook the vegetables. Add another tablespoon of oil. Stir-fry the onion for 2 minutes. Add the garlic and ginger for 30 seconds, then the peas and carrots for 2 minutes.
5. Fry the rice. Add the remaining oil and the rice. Spread it out and let it sit for 1 minute to toast, then stir-fry for 3 to 4 minutes, tossing constantly.
6. Season. Add the soy sauce and oyster sauce around the edges of the pan and toss well. Cooking the sauces against the hot pan adds a light caramelized flavor.
7. Combine. Return the chicken and eggs, add the sesame oil and green onions and toss for 1 minute. Taste and add more soy sauce if needed.

No Leftover Rice?

Cook rice with slightly less water than usual, spread it on a baking sheet and refrigerate uncovered for 30 minutes to 1 hour. This dries the surface quickly and works nearly as well as day-old rice.

Tips for Success

• Use high heat and a large pan. Fried rice should sizzle, not steam.
• Cook in stages. Cooking each component separately prevents overcrowding and overcooking.
• Go easy on the soy sauce. Too much makes the rice wet and salty. Add more at the end if needed.
• Sesame oil goes in last. Its delicate flavor fades with high heat.

Variations

• Shrimp fried rice: Use shrimp instead of chicken and cook for 2 to 3 minutes.
• Vegetable fried rice: Skip the chicken and add corn, bell peppers, mushrooms and edamame.
• Pineapple fried rice: Add diced pineapple and cashews for a sweet and nutty twist.

Storage

Refrigerate for up to 4 days. Reheat in a skillet over medium-high heat with a splash of water, or in the microwave covered with a damp paper towel.

Frequently Asked Questions

What rice is best for fried rice?
Long-grain white rice such as jasmine is ideal because the grains stay separate. Brown rice also works and adds a nutty flavor.

Is it safe to use leftover rice?
Yes, provided it was cooled promptly after cooking and refrigerated within 1 to 2 hours. Use it within 3 to 4 days.

Can I use a regular skillet instead of a wok?
Yes. A large cast-iron or stainless steel skillet works well; just cook in smaller batches.