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Best Chicken Fried Rice

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Ingredients
  

For the Rice:

  • 1 cup long-grain white rice
  • 1 3/4 cups water
  • 1/2 tsp. kosher salt
  • 1 tbsp. unsalted butter or vegetable oil

For the Chicken:

  • 12-ounces boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tbsp. tamari or soy sauce
  • 1 tsp. rice vinegar
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. Asian sesame oil

For the Stir-Fry:

  • 4 tbsp. canola or other neutral-flavored oil, divided
  • 2 tsp. fresh peeled ginger, minced not grated
  • Pinch red pepper flakes
  • 1/2 cup diced carrots
  • 1/2 cup fresh or frozen peas
  • 1/2 cup fresh or frozen corn kernels
  • 1/4 cup scallions, thinly sliced
  • 1 tbsp. tamari or soy sauce
  • 1 tsp. Asian sesame oil
  • 1/4 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • 1 large egg, beaten
  • 1/4 cup roasted peanuts or cashews

Instructions
 

To prepare the rice:

  • Rinse the rice in a fine-mesh strainer under cold running water to remove any starch on the outside of the rice; set aside to drain.
  • Bring the water to a boil, in a 2-quart saucepan over medium-high heat.
  • Stir in the rice, salt, and butter or oil, if using, and return to a simmer.
  • Cover and reduce the heat to low.
  • Do not remove the lid while the rice cooks because steam escapes and this will change the cooking time.
  • Check the rice after about 18 minutes; the rice is finished when firm but not crunchy; the grains may stick together but should not be gummy.
  • If there is excess water in the bottom of the pan, tilt the pan to drain it off; turn off the heat, cover again, and let stand for 3 minutes.
  • Uncover and fluff the rice with a fork.
  • Transfer to a baking sheet, spread rice out into an even layer, and refrigerate while you prepare the rest of the ingredients, at least 30 minutes.
  • Alternatively, if you prefer chewier fried rice, refrigerate overnight.

To prepare the chicken:

  • In a medium bowl, combine all the ingredients for the chicken together; set aside to marinate for 5 to 10 minutes.
  • Heat 2 tbsp. oil in a 12-inch or larger stainless-steel skillet, over medium-high heat, until shimmering.
  • Add the chicken and cook until browned and cooked through, 6 to 8 minutes.
  • Remove chicken to a plate.

To prepare the stir-fry:

  • Increase the heat to high and return the skillet to the burner.
  • Add 1 tbsp. oil, pick up the pan, and carefully swirl it to coat the bottom and sides.
  • If the oil smokes immediately when added, your pan is too hot; take the pan off the burner and let it cool for a few minutes; once cool enough to handle, wipe the oil out with paper towels and start again.
  • Add the ginger and red pepper flakes, stir-fry until fragrant, about 10 seconds.
  • Add the carrots and stir-fry until bright orange, about 1 minute.
  • Add the peas and corn and stir-fry until heated through, about 30 seconds.
  • Drizzle in the remaining 1 tbsp. of oil.
  • Add the rice and scallions, then stir-fry for 2 minutes.
  • Break up the rice with the spatula until the rice is heated through and combined with the vegetables.
  • Stirring with a thin metal spatula will help, but expect some of the rice to stick to the pan since you are not using a wok or nonstick pan.
  • Drizzle the tamari or soy sauce and sesame oil around the edge of the skillet.
  • Sprinkle the salt and pepper over the rice and stir-fry until the seasonings are completely incorporated, about 10 seconds.
  • Lower the heat to medium.
  • Use the spatula to push the fried rice to one side of the skillet.
  • Pour the beaten egg into the empty space and scramble until cooked.
  • Toss the egg with the rice.
  • Return the cooked chicken to the rice, add the nuts if using, and stir to combine.