How To Make the Best Chicken Fried Rice Without a Wok

1 cup long-grain white rice

1 3/4 cups water

1/2 teaspoon kosher salt

1 tablespoon unsalted butter or vegetable oil (optional)

For the chicken:

12 ounces boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon tamari or soy sauce

1 teaspoon rice vinegar

1/4 teaspoon freshly ground black pepper

1/4 teaspoon Asian sesame oil

 

4 tablespoons canola or other neutral-flavored oil, divided

2 teaspoons minced (not grated) fresh peeled ginger (from a 1-inch piece)

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 thinly sliced scallions

1 tablespoon tamari or soy sauce

1 teaspoon Asian sesame oil

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 large egg, beaten

1/4 cup roasted peanuts or cashews (optional)

 

Rinse 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. Add the rice, salt, and butter to boiling water. 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 18 minutes. 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 any 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. Fluff the rice with fork and spread on a baking sheet. Uncover and fluff the rice with a fork. Transfer to a baking sheet, spread it 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.) Measure and set out the ingredients. Before beginning to stir-fry, cut and measure all of the ingredients. Use your fingers or a fork to break up any large clumps of rice. Arrange ingredients in order of use next to the stovetop. Marinate the chicken in soy sauce, rice vinegar, black pepper, and sesame oil for 5 to 10 minutes. Combine all the ingredients for the chicken together in a medium bowl. Set aside to marinate for 5 to 10 minutes. Cook the chicken for 6 to 8 minutes. Heat 2 tablespoons of the 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. Increase the heat. Increase the heat to high and return the skillet to the burner. Add another 1 tablespoon of oil. Add 1 tablespoon of the 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 of 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.) Stir-fry the ginger and red pepper flakes for 10 seconds. Add the ginger and red pepper flakes and stir-fry until fragrant, about 10 seconds.

Stir-fry the carrots for 1 minute. Add the carrots and stir-fry until bright orange, about 1 minute. Stir-fry the peas and corn for 30 seconds. Add the peas and corn and stir-fry until heated through, about 30 seconds.

Add the last of the oil. Drizzle in the remaining 1 tablespoon of oil. Stir-fry the rice and green onions for 2 minutes. 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. Season the rice with soy sauce, sesame oil, salt, and pepper and stir-fry 10 seconds. 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, push the rice to one side, and scramble the egg. 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. Add the chicken and nuts. Return the cooked chicken to the rice, add the nuts if using, and stir to combine.