Chicken and Egg Fried Rice

Ingredients

• 15 3/4 ozcooked white rice, cold, cooked the day before
• 8 3/4 ozboneless skinless chicken thighs, cut into small pieces
• 2eggs, beaten
• 3 1/2 ozfrozen peas, straight from the freezer
• 4green onions, sliced
• 3 tbspsoy sauce
• 2 tbspvegetable oil
• 1 tsptoasted sesame oil, off the heat, at the end

Method

1. 1

   Rub the cold rice between your fingers until the grains separate. Toss the chicken pieces with 1 tablespoon of the soy sauce and leave them while you get everything else to the stove — fried rice moves too fast to chop halfway through.

2. 2

   Heat 1 tablespoon of the vegetable oil in a wok or large skillet over high heat. Add the chicken in a single layer and leave it for a minute before stirring, so it browns rather than poaches. Cook until it is cooked through and colored at the edges, then scrape it onto a plate.

3. 3

   Turn the heat down a little, pour the beaten eggs into the same pan and stir until they are just set. Add them to the plate with the chicken.

4. 4

   Add the rest of the oil, turn the heat back to high, and tip in the rice. Spread it out and leave it for a minute at a time, tossing between, until you can hear the grains sizzling and some have caught color. Add the frozen peas for the last minute.

5. 5

   Pour the remaining 2 tablespoons of soy sauce around the edge of the pan, toss, then return the chicken and eggs and add the green onions. Take the pan off the heat and stir in the sesame oil.