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one ordinary plate of separate lightly browned long-grain fried rice with small ground-chicken crumbles, yellow scrambled-egg pieces, tiny carrot cubes, green peas and thin scallion slices mixed throughout, with no whole chicken thigh, chicken breast cubes, cheese, broccoli or garnish
Andre Lewis

Chicken Fried Rice Skillet

Cook the rice ahead in the skillet and chill it in a shallow layer before it returns for frying. Warm freshly steamed rice tends to clump and smear against the pan, making it harder to distribute the chicken and egg evenly. Ground chicken gives this version small savory pieces throughout. Keep the scrambled egg aside until the final toss so it stays soft instead of breaking down during the rice's browning time. A wide pan and a few undisturbed moments help the cold grains separate and pick up flavor.
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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. Bring rice, its water and salt to a simmer in a deep 12-inch skillet. Cover tightly, reduce heat to low and cook for 17 to 19 minutes until water is absorbed and rice is tender. Remove from the heat and rest covered for 10 minutes.
  2. Spread rice in a shallow layer on a large plate and refrigerate promptly for about 60 minutes until 40°F or colder; chilling is included in prep time. Wipe the empty skillet dry.
  3. Heat 1 teaspoon neutral oil in the skillet over medium heat. Scramble eggs for 1 to 2 minutes until fully set, then transfer to a bowl.
  4. Add 1 tablespoon neutral oil and raise heat to medium-high. Cook ground chicken, carrot and scallion whites for 7 to 8 minutes, breaking chicken into small crumbles, until it reaches 165°F. Stir in garlic and ginger for 30 seconds.
  5. Add remaining neutral oil and cold rice, breaking up clumps with a spatula. Spread across the skillet and cook for 4 to 5 minutes, turning every minute, until the grains are hot and separate.
  6. Add peas, soy sauce, oyster sauce and white pepper and stir-fry for 2 to 3 minutes until peas are hot. Fold in scrambled egg, scallion greens and sesame oil and cook for 1 minute until the rice mixture reaches 165°F throughout. Serve in 4 portions.