Wok-Seared Ginger Chicken Fried Rice

Ingredients

• 4 cups cooked jasmine rice, chilled overnight (day-old is mandatory for texture)
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 tbsp Salted Perfection Sweet Ginger Finishing Salt, divided
• 3 tbsp neutral oil (canola or vegetable), divided
• 3 large eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 4 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 4 green onions, thinly sliced (separate whites and greens)

Instructions

1. First, address the rice. Cold, day-old rice has undergone retrogradation, meaning the starch molecules have recrystallized. This prevents the rice from turning into a gummy paste when it hits the heat. Break up any large clumps with your hands before you start cooking.
2. Heat a wok or large heavy skillet over high heat until it just starts to smoke. Add 1 tablespoon of oil and swirl to coat. This high heat is crucial for 'wok hei' or the breath of the wok.
3. Add the beaten eggs. Scramble them vigorously for about 30 seconds until just set but still tender. Remove the eggs from the pan and set them aside. This prevents them from overcooking and becoming rubbery while we handle the protein.
4. Wipe the wok if needed, add another tablespoon of oil, and return to high heat. Add the diced chicken and season immediately with 1 tablespoon of Salted Perfection Sweet Ginger Finishing Salt. Spread the chicken in a single layer and let it sear undisturbed for 60 seconds to achieve the Maillard reaction—browning equals flavor. Stir-fry for another 3-4 minutes until cooked through, then remove.
5. Add the remaining tablespoon of oil to the pan. Toss in the garlic and the white parts of the green onions. Stir-fry for 15 seconds until fragrant, being careful not to burn the garlic, which introduces bitterness.
6. Dump in the rice and the peas and carrots. Stir-fry constantly for 2-3 minutes, breaking up the rice further. You want the oil to coat each grain and the heat to toast them slightly.
7. Drizzle the soy sauce and toasted sesame oil around the perimeter of the wok, not directly onto the rice. This sizzles the sauce, caramelizing the sugars slightly before it mixes into the dish.
8. Return the chicken and eggs to the pan. Toss everything together until heated through and uniformly colored.
9. Remove from heat. Stir in the green onion tops and the remaining 1 tablespoon of Salted Perfection Sweet Ginger Finishing Salt for a final aromatic pop. DUNZO!