Equipment
* optional
Ingredients
Main
- 450 g ground chicken, preferably dark meat
- 30 ml soy sauce
- 4 garlic, finely chopped
- 15 g ginger, peeled and finely chopped
- 6 g red-pepper flakes, optional
- 45 ml vegetable oil
- 1 scallions, trimmed and thinly sliced, dark green parts separated
- 600 g cooked brown rice, preferably day-old
- 90 g frozen peas
- salt
- 2 egg
- soy sauce, for serving
- other condiments, for serving
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 564 kcal
- Protein
- 31 g
- Carbohydrates
- 54 g
- Fat
- 25 g
- Fiber
- 4 g
- Sugar
- 2 g
- Sodium
- 1027 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 192 mg
- Potassium
- 869 mg
- Calcium
- 50 mg
- Iron
- 3.0 mg
- Magnesium
- 105 mg
- Phosphorus
- 448 mg
- Zinc
- 3.6 mg
- Vitamin A
- 97 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 3.5 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.57 mg
- Niacin
- 10.1 mg
- Folate
- 41 mcg
- Water
- 235 g
Sources: USDA FoodData Central
Method
In a medium bowl, combine the ground chicken or turkey, 15ml (1 tablespoon) of soy sauce, half the chopped garlic (about 6g), half the chopped ginger (about 7g), and red-pepper flakes (if using). Mix thoroughly using a fork until well combined.
Heat a large nonstick or cast-iron skillet over medium-high heat. Add 15ml (1 tablespoon) of vegetable oil. Add the seasoned chicken and press it into a thin, even layer. Cook undisturbed for 3-5 minutes, until the underside is browned. Break up the chicken into bite-sized pieces and cook for another 1-2 minutes, until cooked through and lightly browned. Transfer the cooked chicken to a clean bowl, leaving any rendered juices and fat in the skillet.
Add the remaining 30ml (2 tablespoons) of vegetable oil, the white parts of the sliced scallions, and the remaining chopped garlic and ginger to the skillet. Increase heat to medium-high. Scrape up any browned bits from the bottom of the skillet and stir until the aromatics are sizzling and lightly golden, about 1-2 minutes. Add the cooked rice, frozen peas, the remaining 15ml (1 tablespoon) of soy sauce, and salt to taste. Stir to coat everything with oil and break up any clumps of rice. Spread the rice mixture evenly in the skillet. Cook undisturbed until the sizzling sound changes to a crackle and the edges of the rice are golden brown, about 3-5 minutes. If the rice begins to burn, add a little more oil.
Pour the lightly beaten eggs in a thin stream over the rice. Once some of the egg begins to set (about 15-30 seconds), continuously toss the rice to break up and cook the eggs. Add the cooked chicken back to the skillet and toss to heat through for about 1 minute. Turn off the heat and stir in the green parts of the scallions. Serve immediately, offering additional soy sauce and other desired condiments.
Chef's Notes
- Using day-old rice is key to achieving the proper texture.
- Adjust the amount of soy sauce and red pepper flakes to your taste preferences.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze in a freezer-safe container or bag.
Reheating: Reheat in a skillet or microwave until heated through.
Troubleshooting
Fried rice is dry.
Cause: Insufficient oil or overcooked rice.
Fix: Add a tablespoon or two of vegetable oil or chicken broth.
Prevention: Use day-old rice, and don't overcook during the initial steps.
Cultural Context
Fried rice is a staple dish across East and Southeast Asia, with its origins likely stemming from the need to use leftover rice. Different regions have their own variations, incorporating local ingredients and flavor profiles. This chicken fried rice with peas and scallions is a common and beloved home-style version, often found in family meals and casual eateries.
