Classic Chicken Fried Rice

Ingredients

• 1 lb chicken thighs
• 1 tsp salt
• 3 tbsp canola oil
• 3 large eggs
• ⅔ cup onion
• 2 clove garlic
• 2 tsp ground ginger
• 1 carrots
• ⅔ cup peas
• 4 cup day-old jasmine rice
• 2 scallions
• ½ tsp Chinese five spice powder
• 2½ tbsp soy sauce
• 1 tsp sesame seed oil

Steps

1. Dice chicken thighs into small cubes and season with 1/2 teaspoon of salt. Prepare all vegetables by dicing the onion and carrot, mincing garlic, and slicing scallions.
2. Heat 1 tablespoon of canola oil in a wok or large pan over medium-high heat. Whisk eggs and scramble them, breaking into small pieces. Transfer scrambled eggs to a plate.
3. Add another tablespoon of canola oil to the wok. Cook the seasoned chicken for 4-5 minutes until browned and cooked through. Remove chicken to the plate with the eggs.
4. Add the remaining 1 tablespoon of canola oil to the wok. Sauté diced onions for 1 minute, then add minced garlic and ground ginger, cooking until fragrant (about 30 seconds). Add carrots and cook for 2 minutes.
5. Stir in peas and the day-old jasmine rice. Break up any clumps of rice and stir-fry for 2-3 minutes.
6. Return the cooked chicken and scrambled eggs to the wok. Add Chinese five spice powder, soy sauce, and sesame seed oil. Stir everything together well until heated through and combined.
7. Garnish with sliced scallions and serve immediately.