Chicken & Broccoli Fried Rice

Ingredients

• 1 lb lb Boneless, skinless chicken breast or thighs, cut into small pieces
• 4 cups cup Cooked and chilled long-grain or jasmine rice
• 3 cups cup Small broccoli florets
• 1 cup cup Carrots, diced
• 3 whole Large eggs, lightly beaten
• 3 whole Scallions, sliced, whites and greens separated
• 3 clove Garlic cloves, minced
• 2 tsp tsp Fresh ginger, finely grated
• 3 tbsp tbsp Low-sodium soy sauce
• 1 tbsp tbsp Oyster sauce
• 1 tsp tsp Toasted sesame oil
• 2 tbsp tbsp Neutral high-heat oil, divided
• 1/2 tsp tsp Kosher salt
• 1/4 tsp tsp Black pepper

Instructions

1. Break up any clumps in the cold rice before cooking.
2. Heat a large wok or skillet over high heat. Add approximately 1 tablespoon neutral oil. Season chicken lightly with salt and black pepper. Add chicken. Cook until browned and the center reaches 165°F. Transfer chicken to a plate.
3. Add broccoli and carrots. Stir-fry approximately 2-3 minutes. Add 2 tablespoons water. Cover approximately 1 minute. Uncover and allow excess moisture to evaporate.
4. Push vegetables to one side. Add a small amount of remaining oil to the empty side. Pour in eggs. Scramble until just set.
5. Add garlic, ginger and scallion whites. Cook approximately 30 seconds.
6. Add chilled rice. Toss over high heat, breaking up remaining clumps. Cook approximately 2-3 minutes.
7. Return chicken to the skillet. Add soy sauce, oyster sauce and sesame oil. Toss vigorously until everything is evenly coated and hot.
8. Remove from heat. Finish with scallion greens.

Nutrition

Chef's Notes

Cold leftover rice makes better fried rice because it is drier and less likely to become mushy. Fresh rice can be used if spread on a tray and cooled thoroughly first. Food safety: Cook chicken to an internal temperature of 165°F.

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