Chicken Fried Rice

• chicken thighs, 1/4-inch cubes1 lb
• salt, divided1 tsp
• canola oil, divided3 tbsp
• eggs, whisked3 large
• onion, diced2/3 cup
• garlic, minced2 cloves
• ground ginger2 tsp
• carrot, diced1 large
• peas2/3 cup
• Jasmine rice, cooked and dried4 cups
• scallions, sliced (separate whites/light greens from dark)2
• Chinese five spice powder1/2 tsp
• soy sauce2.5 tbsp
• sesame seed oil1 tsp

Steps · tap to check off

1. 1Toss chicken with 1/2 tsp salt; let sit 10 minutes. 10:00
2. 2Heat 1 tbsp oil in a wok; scramble eggs, breaking into pieces, then remove.
3. 3Heat 1 tbsp oil; cook chicken 4–5 minutes until done, then remove and wipe pan. 4:00
4. 4Heat 1 tbsp oil; sauté onions for 1 minute, then add garlic and ginger for 30 seconds. 1:00
5. 5Add carrots and cook 2 minutes; stir in remaining 1/2 tsp salt and peas. 2:00
6. 6Add rice, breaking up chunks; stir in scallion whites and five-spice powder.
7. 7Drizzle in soy sauce and sesame oil; stir to incorporate.
8. 8Fold in chicken, eggs, and dark scallion greens; cook 1–2 minutes to heat through. 1:00