Spicy Chicken Fried Rice

Name: Spicy Chicken Fried Rice
Total time: 35 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 pieces Egg (3 large eggs); ½ tsp Table Salt (½ teaspoon table salt, divided); 3 tbsp Vegetable Oil (3 tablespoons vegetable oil, divided); 12 oz Chicken Thigh (12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces); 6 oz Sugar Snap Peas (6 ounces sugar snap peas, strings removed, cut crosswise into thirds); 4 pieces Scallion (4 scallions, white and green parts separated and sliced thin); 3 cloves Garlic (3 garlic cloves, minced); 1 piece Serrano Pepper (1–2 serrano chiles, sliced thin — up to 2); 4 cup Long Grain Rice (4 cups cooked long-grain rice, room temperature); 2 tbsp Soy Sauce (2 tablespoons soy sauce); 1 tbsp Chili Garlic Sauce (1 tablespoon chili-garlic sauce, plus more for serving); 1 tsp Toasted Sesame Oil (1 teaspoon toasted sesame oil); 1 tsp Rice Vinegar (1 teaspoon unseasoned rice vinegar)

A spicy chicken fried rice cooked in a wok with eggs, sugar snap peas, scallions, garlic, and serrano chiles, seasoned with soy sauce, chili-garlic sauce, sesame oil, and rice vinegar.

35 minChinese

Servings4

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Ingredients

For 4 servings

Egg3 pieces · 3 large eggs
Table Salt½ tsp · ½ teaspoon table salt, divided
Vegetable Oil3 tbsp · 3 tablespoons vegetable oil, divided
Chicken Thigh12 oz · 12 ounces boneless, skinless chicken thighs, trimmed and cut into ½-inch pieces
Sugar Snap Peas6 oz · 6 ounces sugar snap peas, strings removed, cut crosswise into thirds
Scallion4 pieces · 4 scallions, white and green parts separated and sliced thin
Garlic3 cloves · 3 garlic cloves, minced
Serrano Pepper1 piece · 1–2 serrano chiles, sliced thin — up to 2
Long Grain Rice4 cup · 4 cups cooked long-grain rice, room temperature
Soy Sauce2 tbsp · 2 tablespoons soy sauce
Chili Garlic Sauce1 tbsp · 1 tablespoon chili-garlic sauce, plus more for serving
Toasted Sesame Oil1 tsp · 1 teaspoon toasted sesame oil
Rice Vinegar1 tsp · 1 teaspoon unseasoned rice vinegar

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Steps

1Beat 3 eggs and pinch table salt in bowl until well combined. Heat 1 teaspoon vegetable oil in 14-inch flat-bottomed wok or 12-inch carbon-steel or cast-iron skillet over medium-high heat until oil is just smoking. Add eggs and cook, stirring frequently, until very little liquid egg remains, 30 to 60 seconds. Transfer to large plate.
2Add 1 teaspoon vegetable oil to now-empty wok and heat until just smoking. Add 12 ounces chicken thighs, trimmed and cut into ½-inch pieces and ¼ teaspoon salt and cook, without stirring, until browned on bottom, about 2 minutes. Stir and continue to cook until chicken is cooked through, 2 to 3 minutes longer. Transfer to plate with eggs.
3Add 1 teaspoon vegetable oil to now-empty wok and heat until just smoking. Add 6 ounces sugar snap peas, cut crosswise into thirds and cook, stirring frequently, until bright green and crisp-tender, 1 to 2 minutes. Transfer to plate with eggs and chicken.
4Add thinly sliced whites of 4 scallions, 3 minced garlic cloves, 1-2 thinly sliced serranos, and remaining 2 tablespoons vegetable oil to now-empty wok. Cook, stirring constantly until fragrant, about 1 minute. Add 4 cups cooked long-grain white rice, room temperature and remaining ¼ teaspoon salt and stir until combined. Cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 2 to 3 minutes.
5Add 2 tablespoons soy sauce and 1 tablespoon chili-garlic sauce and stir to combine. Add egg mixture and thinly sliced greens of 4 scallions and cook, stirring frequently and using edge of spatula to break eggs into small pieces, until everything is warmed through, about 2 minutes. Remove from heat and stir in 1 teaspoon toasted sesame oil and 1 teaspoon unseasoned rice vinegar. Serve, passing extra chili-garlic sauce separately.