Chicken Fried Rice Recipe

Fried rice works best with leftover rice that's at least a day old; this keeps the grains separate and prevents a gummy texture in the skillet.

If you don’t have any on hand, cook a fresh batch and spread it thinly on a large baking sheet or several plates. Let it dry out for about 1 to 2 hours before you start cooking.

Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook for 1 minute, until they start to soften. Stir in the minced garlic and ginger and cook until fragrant, about 30 seconds.

Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to combine.

Add the rice to the wok or pan on top of the vegetables and stir to combine. Use the back of your spatula to smash any large chunks of rice apart.

Add the white and light green parts of the sliced scallions (save the dark green parts for later) and the five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.