Name: Chicken Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American

A savory and smoky chicken fried rice that tastes like your favorite takeout, but made fresh at home in just 25 minutes.

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Prepare the rice and chicken: Pat the chilled rice dry with paper towels, breaking up clumps. Toss chicken pieces with salt and cornstarch; rest for 5 minutes.
Cook the eggs: Heat oil in the wok over medium-high heat. Pour in beaten eggs, swirling to form an omelet; cook until set. Remove and slice into ribbons.
Sear the chicken: Add oil, raise heat to high and add chicken. Sear in a single layer without moving for 60–90 seconds, then stir and cook until browned and cooked through. Transfer to a plate.
Sauté aromatics and vegetables: Add remaining oil, sauté onion and garlic for 1–2 minutes until translucent. Add peas and carrots, cooking until warmed.
Fry the rice: Increase heat to high, add chilled rice, let sit undisturbed for 30 seconds to toast slightly, then stir to separate grains.
Finish with sauce and eggs: Return chicken and sliced eggs. Add soy sauce and oyster sauce, tossing to coat. Stir in sesame oil and scallions.
Serve immediately, garnished with extra scallions and white pepper if desired.

For best results, use day-old rice and avoid overcrowding the pan while cooking.