MAKE THE RICE: Stir together the rice, water, and 1/4 tsp salt in a medium-size saucepan over medium-high heat. When the water begins to boil cover the pan with a tight fitting lid and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes. After 10 minutes turn off the heat and let the rice sit on the stove, KEEPING THE LID ON, for 15 more minutes.
Fluff the rice with a fork then spread the rice out on a large baking sheet. Refrigerate the rice, uncovered, for 15 minutes.
Heat the peanut oil in a wok or large non-stick skillet over high heat. Make sure you let the wok or pan get very hot before proceeding.
If necessary, gently unclump the rice using your hands. Add 1 cup of the rice to the pan and cook while tossing and stirring until rice is lightly browned, about 3 minutes. Transfer the cooked rice to a bowl. Continue with the rest of the rice cooking 1 cup of rice at a time. Set all the cooked rice aside for later.
Reduce the heat to medium-high. Add the chicken to the pan, toss and stir until cooked through, 4 to 5 minutes. Transfer the cooked chicken and any juices to a plate and set aside.
Keep the pan over medium-high heat and add the onions, carrots, and garlic. Cook, stirring often, until vegetables are softened, 4 to 5 minutes.
Stir in the peas then push all the vegetables to one side and pour the beaten eggs on the empty side of the pan. Scramble the eggs until cooked then mix them in with the vegetables.
Stir the chicken (with any juices), rice, sesame oil, soy sauce, and green onions into the pan and cook for about 1 more minute.
24 people Yepped this recipe
Print Recipe
