Dinner
Chicken egg fried rice
Fifteen minutes, and it exists to use up Sunday's rice and chicken. Late practice night.
- Servings
- 4
- Total
- 15 min
- Skill
- Easy
What you need
Ingredients
Making for
4 servings
- Jasmine rice1 cup
- Chicken breast0.25 lb
- Eggs0.75 each
- Baby carrots0.25 cup
- Shelled edamame0.25 cup
- Low-sodium soy sauce0.5 tbsp
- Toasted sesame oil0.25 tsp
Quantities scale linearly with servings. Round to the nearest practical amount when shopping.
Steps
- 1
Cold rice from the fridge, never fresh
4 cups of cooked jasmine rice, cold from yesterday. This is the one rule of fried rice. Fresh rice is full of surface moisture and steams into a sticky clump; a night in the fridge dries the grains so they fry and separate.
- 2
Scramble the eggs first, then take them out
3 eggs in the hot oiled pan, scrambled loosely, then straight onto a plate. Left in while everything else cooks they turn into brown rubber. They go back at the very end.
- 3
Hot pan, carrot and edamame, then the rice
Turn the heat to high. 1 tbsp oil, half a cup of diced carrot for 2 minutes, then half a cup of edamame, then the cold rice. Press the rice flat and leave it alone for a minute at a time so it toasts rather than stirring constantly.
4:00
- 4
Chicken, soy and sesame at the end
About 12 oz of cooked chicken, 2 tbsp low-sodium soy sauce and 1 tsp sesame oil, then the eggs back in. Sesame oil is a finishing oil: heated hard it turns bitter, so it goes in with the heat off.
Coach's notes
- Rice that has been left at room temperature for hours should not be used. Cool it fast and refrigerate within an hour, then it is fine the next day.
- This is the Wednesday recipe. It is designed around what the Sunday hibachi session leaves behind.
- High heat and a pan that is not crowded. Two batches beats one crowded pan every time.
- Frozen peas swap for the edamame one for one if that is what is in the freezer.