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Best Chicken Fried Rice in New York

Chicken Fried Rice

What the real thing tastes like

Real ingredients (via TheMealDB): 1 lb Chicken Thighs, 1 tsp Salt, 3 tablespoons Canola Oil, 3 Large Egg, 2/3 Cup Onion, 2 cloves minced Garlic, 2 tsp Ground Ginger, 1 large Carrots, 2/3 Cup Peas, 4 cups Jasmine Rice, 2 sliced Scallions, 1/2 tsp Chinese five spice powder…

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Fried rice is best made with leftover rice that's at least a day old. Otherwise it becomes gummy in the skillet. If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice. Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface. I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things aren’t releasing easily. Prepare the chicken: Chop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables). Scramble the egg: Heat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use

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