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Chicken Fried Rice Skillet
Andre Lewis

Chicken Fried Rice Skillet

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Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Total Time 2 hours 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup dry long-grain white rice rinsed and drained
  • 1 3/4 cups water for rice
  • 1/4 tsp fine salt
  • 3 tbsp neutral oil divided
  • 2 large eggs beaten
  • 1 lb ground chicken
  • 1 medium carrot peeled and finely diced
  • 3 scallions white and green parts sliced separately
  • 2 garlic cloves minced
  • 1 tsp finely grated fresh ginger
  • 1 cup frozen peas
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp white pepper

Method
 

  1. Simmer rice, its water, and salt in deep 12-inch skillet. Cover tightly; cook over low 17 to 19 minutes until water absorbed and rice tender. Remove from heat; rest covered 10 minutes.
  2. Spread rice shallowly on large plate; promptly refrigerate about 60 minutes to 40°F or colder, included in prep time. Wipe skillet dry.
  3. Heat 1 teaspoon neutral oil over medium. Scramble eggs 1 to 2 minutes until fully set; transfer to bowl.
  4. Add 1 tablespoon neutral oil; raise to medium-high. Cook chicken, carrot, and scallion whites 7 to 8 minutes, crumbling chicken finely, to 165°F. Add garlic and ginger 30 seconds.
  5. Add remaining neutral oil and cold rice; spatula-break clumps. Spread across skillet; cook 4 to 5 minutes, turning every minute, until grains hot and separate.
  6. Add peas, soy sauce, oyster sauce, and white pepper; stir-fry 2 to 3 minutes until peas hot. Fold in eggs, scallion greens, and sesame oil; cook 1 minute to 165°F throughout. Serve 4 portions.