Chicken Fried Rice

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1. Ensure you are using leftover rice or rice that has been cooked and dried on a baking sheet for 1-2 hours to prevent gumminess.

2. Chop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken, mix, and set aside for 10 minutes.

3. Heat a wok or large sauté pan over medium-high heat. Add 1 tablespoon of oil and scramble the eggs, breaking them into small pieces. Transfer to a plate.

4. Add another tablespoon of oil to the pan. Cook the chicken for 4 to 5 minutes, stirring occasionally. Transfer chicken to a plate and wipe the pan clean of any stuck bits.

5. Heat the final tablespoon of oil. Sauté onions for 1 minute until soft. Stir in minced garlic and ginger and cook for 30 seconds. Add carrots and cook for 2 minutes, then add 1/2 teaspoon salt and the peas.

6. Add the rice on top of the vegetables. Break apart large chunks with a spatula. Add the white and green parts of the scallions and five-spice powder. Stir to incorporate.

7. Drizzle soy sauce and sesame oil over the rice. Add the cooked chicken, scrambled eggs, and dark green parts of the scallions back into the pan. Stir and cook for another 1 to 2 minutes.

8. Taste and add more soy sauce if necessary. Serve immediately.

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