Chicken Fried Rice

From the slow-cooked, aromatic world of Ambur Dum Biriyani to the high-heat, fast-paced world of Chicken Fried Rice—we’re switching gears from “low and slow” to “fast and smoky.“

The secret to restaurant-quality fried rice isn’t just the ingredients; it’s the Wok Hei (the “breath of the wok”). It requires high heat and a bit of speed.

The Golden Rules

• Cold Rice is King: Use day-old, refrigerated rice. Freshly cooked rice is too moist and will turn into a mushy clump in the pan.

• High Heat: Your pan should be smoking hot before the oil goes in.

• Don’t Overcrowd: If you’re cooking for a crowd, do it in batches. If the pan cools down, the rice boils instead of fries.

Ingredients Checklist

Step-by-Step Execution

1. Prep the Chicken: Sauté the thinly sliced chicken in a hot wok with a little oil and salt until golden and cooked through. Remove and set aside.

2. Scramble the Eggs: In the same wok, add a splash of oil. Pour in the eggs, scramble them quickly until just set, and set them aside with the chicken.

3. The Aromatics: Add more oil. Toss in the garlic, ginger, and the white parts of the spring onions. Sauté for 30 seconds until fragrant (don’t burn the garlic!).

4. The Veggies: Throw in the carrots and beans. Stir-fry on high heat for 1–2 minutes so they stay crunchy.

5. The Rice: Add the cold rice. Break up any clumps with your spatula. Toss vigorously to coat every grain in oil.

6. The Seasoning: Pour the soy sauce and vinegar around the edges of the wok so they sizzle before hitting the rice. Add the chicken, eggs, white pepper, and salt.

7. The Finish: Toss everything together for 2 minutes on the highest heat possible. Garnish with plenty of spring onion greens and a drizzle of sesame oil.