Chicken Fried Rice

Season the chicken: Toss 1 pound of boneless skinless chicken breasts, diced into ½-inch pieces, with a light pinch of 1 pinch salt and pepper to taste, and the 0.3 teaspoon of Chinese 5 spice powder before cooking. The 5 spice adds a subtle warmth that elevates the whole dish.

Sear the chicken: Add 2 tablespoons canola or vegetable oil and 2 tablespoons sesame oil to a large nonstick skillet or wok over medium-high heat. Add the seasoned chicken and cook for 3–5 minutes, flipping intermittently, until no longer pink inside. For best results, don’t crowd the pan — let it sear rather than steam.

Rest the chicken: Remove the chicken with a slotted spoon, leaving the oils and juices in the pan. Set aside on a plate.

Cook the vegetables: Add 1.5 cups frozen peas and diced carrots blend (straight from freezer) and 0.5 cups frozen corn (optional) (straight from the freezer — no thawing needed), and 3 pieces green onions, trimmed and sliced into thin rounds. Cook for about 2 minutes, stirring intermittently, until vegetables begin to soften.

Add garlic & ginger: 3 finely minced garlic cloves and 0.5 teaspoon ground ginger (or freshly grated). Cook for 1 minute, stirring so the garlic doesn’t burn. The ginger adds an authentic depth that several reviewers swear by.

Scramble the eggs: Push vegetables to one side of the skillet. Add the 3 large eggs, lightly beaten, to the empty side and scramble, stirring as they cook. Those little egg bits are the treasures of a great fried rice, so don’t skip them!

Combine & season: Add the chicken back in, then the 4 cups cooked white long-grain rice, day-old and cold. Drizzle evenly with 3.5 tablespoons of low-sodium soy sauce and 1 tablespoon of oyster sauce (optional but recommended) (the oyster sauce adds a rich, slightly sweet umami layer). Toss and flip everything so the rice absorbs the sauce evenly. Add 0.3 teaspoon of red pepper flakes (optional) for a little heat.

Taste & serve: Cook for about 2 more minutes until everything is heated through. Taste and adjust seasoning. If the rice seems dry, add a splash more soy sauce. Serve hot, garnished with extra green onions if desired.