Chicken and Egg Fried Rice _ Kenji's Cooking Show

Hey , everyone .

It's Kenji and I'm gonna fry some rice .

Um I'm using leftover chicken that I did on my roister .

You can just use leftover roti , you can use rotisseries chopped up and we're doing chicken fried rice with egg scallions and some frozen peas .

And then this is leftover rice from one of those Seattle teriyaki joints .

So it actually actually already has some um actually it already has a little bit of like teriyaki sauce on it .

So maybe that'll actually give it a little more flavor .

This is day old .

Here's a trick I learned from Wang Gang .

If you don't follow Wang Gang , he's a Sichuan chef who's great .

Um But add a little bit of corn starch to it and then break up the race with your fingers .

And that will actually help the rice greens stay a little more separated and cook a little more easily , right ?

Got it just like that sort of break the rice up .

Um You can , you can make um fried rice with very fresh rice and then , you know , the testing I've done and I'll link to an article I've written about this .

Um But then the testing .

I've done fried rice works best with either freshly cooked rice or rice that has sat in the fridge overnight , um , preferably uncovered , but it doesn't matter too much , um , rice that sat in the fridge overnight .

Um , what it does , what doesn't work too well is if you take rice , um , that's like maybe 45 minutes old or so .

Um , because the grains start to stick together and that's where you run into problems .

Um And it just kind of turns mushy .

So you really want either very freshly cooked rice , um or rice .

That is uh day old .

All right .

So I'm gonna take my walk , rub a little film of oil into it .

Not a ton right now .

This is another trick I do .

So I rub a film of oil into the walk and that's going to be sort of our temperature gauge .

So as soon as that oil is um smoking hot , I know that the wok is hot enough that I could add the rest of my oil .

Um if you try and add all your oil at the beginning and then heat your wok till it gets smoking hot , the oil burns and it tastes bad and it just doesn't work out so well .

So you want to do it in kind of two separate phases .

So first we're going to do the egg open to salt .

Let's do a touch of MS G um a little bit of white pepper Right .

Our walk is smoking hot .

So now we're gonna add quite a bit of oil for this egg .

Ok .

They're in there .

Right .

And that egg is done .

You get it out for now .

All right .

Let her walk .

Reheat one more time .

Now we're going to do everything else .

Basically .

Smoking hot .

Get our oil in a couple of tablespoons , get our rice in .

Ok .

So if you have an outdoor burner , you can get that walk hay flavor .

You know the smoky flavor .

If you don't and you want to do my little torch trick , you can get a torch like this .

Light it up , pointed in there while you cook .

And what happens is the oil sort of vaporizes and singes and leaves kind of these sooty deposits similar to what happens when you cook a hamburger on a grill and the fat kind of drips in uh and the flames come up and it gives you that kind of smoky grilled flavor .

That's part of what the flavor of is .

All right .

Got some of that going on .

Push that up the side .

I'm gonna get my scallions and my chicken in there has a little stir .

Look at my peas .

These are not actually even deep frosted yet .

They're so small .

They're going to , you can frost in no time .

I really like frozen peas and fried rice .

I mean , I don't always do it , but I love it .

My daughter loves it .

So I just do it .

You can , you know , you can do whatever you want if you don't want to , if you want to add other vegetables , say like , you know , chopped carrots or chilies , onion celery .

What you would do is stir fry all that before you add , before you put in the rice .

So stir fry , all of it , take it out of the walk , then stir fry the rice and add those , those pre stir fried vegetables back in at the same time that I added that sort of chicken and a scallion mixture .

All right .

Now we just need some seasoning .

So a bit of salt .

I'll do a dash of soy sauce , soy sauce around the side of the pan so that it kind of burns and doesn't it quickly evaporates .

So MS G we get our egg back on top and a little white pepper too .

All right .

I'm just gonna break that egg in .

There you go .

Some very simple chicken and egg fried rice made mainly from leftovers and yeah , leftovers and frozen stuff .

A couple of other other things but easy .

Right .

Fried rice is easy .

How does that look to you ?

I think it looks pretty swell .

Alright .

Tastes pretty good too .

Here one you want a little bit .

You want a little bit .

Hm .

A little smoky white screens are tender .

No big sticky clumps .

See .

Right it .

Good girl .

There we go .

Easy , easy chicken fried rice .

All right .

Guys , gals , non binary pals .

I'll see you next time .

Bye bye .