Let the rice dry out for about 1 to 2 hours before using it for fried rice.
Diced bell peppers, zucchini or sliced cabbage work well, too.
Feel free to leave it out if you like.
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Store it in the fridge for up to three days.
you’re free to reheat fried rice either in the microwave or the stovetop.
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Otherwise it becomes gummy in the skillet.
Let the rice dry out for about 1 to 2 hours before using it for fried rice.
You might need to add a little more oil if things arent releasing easily.
Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine.
Heat a wok or large saute 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.
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.
you’re able to also use paper towels to wipe down your wok or pan.
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.
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.
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.
Taste, and add more soy sauce if necessary.
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