Step 1. Bring water in a large saucepan to boil over medium-high heat, adding the rice, salt, and butter or oil. Reduce the heat until the pot is in an active simmer, then cover the pan so steam stays in. Leave alone for 18 minutes.
Alternatively, you can use a rice cooker to make your rice for this step. Simply press the white rice option or flick the switch. Check out the best rice cookers in our guide here.
Step 2. Check to see if the rice is firm without being gummy. Drain any excess water, then return the lid and cook for about 3 more minutes.
Step 3. Take out the rice and spread it evenly onto a baking sheet. Refrigerate while you prepare the rest of the ingredients. Note: for crunchier fried rice, you may refrigerate overnight.
Step 4. Prepare all the ingredients needed to marinate the chicken: soy sauce, black pepper, sesame oil, and rice vinegar. Combine in a medium bowl and let it marinate for around 5-10 minutes.
Step 5. Over medium-high heat, add the 2 tablespoons of oil onto your large steel skillet until it starts to simmer. Add the chicken and cook for around 6-8 minutes or until thoroughly browned, then remove the chicken.
Step 6. To begin the stir-fry, increase the heat to high and add 1 more tablespoon of oil. First add the ginger and red pepper flakes, letting them cook for about 10 seconds until fragrant. Add carrots, letting it fry for 1 minute, then the peas and corn for 30 seconds.
Step 7. Pour the remaining tablespoon of oil, then add the rice and green onions, frying them for about 2 minutes. Stir the rice to reduce the amount sticking to the bottom of the pan.
Step 8. Add soy sauce, sesame oil, salt, and pepper into the skillet to season the rice. Stir fry for about 10 seconds, making sure to fully incorporate the seasoning.
Step 9. Now we can add in the egg. Start by reducing the heat first and pushing aside the rice. Add the beaten egg into the pan and cook. Once ready, toss it in with the rice.
Step 10. Add cooked chicken into your skillet, stirring lightly to combine.
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