Chicken Fried Rice

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Fried rice is best made with leftover rice that's at least a day old. Otherwise it becomes gummy in the skillet.
2. 2If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.
3. 3Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface.
4. 4I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things aren’t releasing easily.
5. 5Prepare the chicken:.
6. 6Cut up the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to cut up the all the vegetables).
7. 7Scramble the egg:.
8. 8Heat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs.
9. 9Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate.
10. 10Cook the chicken:.
11. 11Add another tablespoon of oil in the wok or pan. Add the chicken and let it cook for 4 to 5 minutes, giving it a stir occasionally. Turn off the heat and transfer the cooked chicken to a plate.
12. 12Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step. You can also use paper towels to wipe down your wok or pan.
13. 13Cook the vegetables:.
14. 14Swirl 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.
15. 15Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently.
16. 16Add 1/2 teaspoon salt and the peas, and stir to incorporate.
17. 17Cook the riceCook the rice:.
18. 18Add the rice to the wok or pan on top of the vegetables and stir to mix together. Using the back of your spatula, smash any large chunks of rice to break them apart.
19. 19Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, fold in a little more oil.
20. 20Drizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir through the cooked chicken, scrambled eggs, and the dark parts of the scallions.
21. 21Stir briefly to bring it together, and let it cook for another 1 to 2 minutes.
22. 22ServeServe:.
23. 23ServeTaste, and add more soy sauce if necessary. Serve immediately.