Chicken Fried Rice

Ingredients

• 3/4 pound boneless skinless chicken thighs
• 1 teaspoon salt, divided
• 3 tablespoons canola oil, divided
• 3 large eggs, whisked
• 2/3 cup yellow onions, diced
• 2 cloves garlic, minced
• 2 teaspoons minced ginger
• 1 large carrot, peeled and diced
• 2/3 cup frozen peas, rinsed under warm tap water for a few seconds thaw
• 4 cups cooked jasmine rice
• 2 scallions, sliced
• 1/2 teaspoon Chinese five-spice powder, optional
• 2 1/2 tablespoons soy sauce or tamari
• 1 teaspoon sesame oil

Directions

1. Cut the chicken into 1/4-inch to 1/2-inch pieces. Toss it with 1/2 teaspoon of the salt, then let it sit for about 10 minutes; that little pause is perfect for getting the vegetables ready.
2. Warm a wok or large sauté pan over medium-high heat. Pour in a tablespoon of oil, then tip in the whisked eggs. With a spatula, stir quickly so the eggs scramble and the curds break into small bits. Move them to a plate.
3. Put another tablespoon of oil into the wok or pan. Add the chicken and let it cook for 4 to 5 minutes, stirring here and there. Switch off the heat, then move the chicken to a plate. Run your spatula over the wok to loosen any browned chicken pieces before they scorch in the next round; if you like, wipe the wok or pan with paper towels.
4. Pour 1 tablespoon of oil into the wok and keep it over medium-high heat. Toss in the diced onions and cook until they start to soften, 1 minute. Stir in the minced garlic and ginger, and give them about 30 seconds, until you can smell them. Stir in the diced carrots; cook for 2 minutes, moving them around often. Sprinkle in 1/2 teaspoon salt, add the peas, and stir everything through.
5. Spoon the rice into the wok or pan over the vegetables, then fold it all together. Press the back of your spatula into any big rice clumps to separate them. Add the white and light green scallion slices, keeping the dark green pieces for later, along with the five-spice powder, and stir them in. If the rice begins grabbing the pan, work in a little extra oil. Drizzle the soy sauce and sesame oil across the rice, then stir until it is evenly mixed. Return the cooked chicken and scrambled eggs to the pan, add the dark green scallions, and stir just long enough to combine. Keep it cooking for another 1 to 2 minutes. Taste and add more soy sauce if it needs it.
6. Eat it right away, while it’s hot.