Q1: What is the absolute, number one secret to perfect, non-sticky fried rice?

The secret is to use cold, day-old, cooked rice . When rice cools in the refrigerator, the starches firm up in a process called retrogradation. This makes the grains firm, separate, and much less sticky. Using fresh, warm, and steamy rice is the number one cause of a mushy, gummy fried rice.

Q2: What is the best kind of rice to use for fried rice?

A long-grain or a medium-grain white rice is the classic and best choice for fried rice, as they tend to be less starchy and will result in fluffy, separate grains. Jasmine and basmati rice are both fantastic options.

Q3: Can I make this with brown rice or quinoa?

Yes, you can! This recipe is also delicious and even healthier when made with cold, cooked brown rice or quinoa . Just be aware that the final texture will be slightly chewier and heartier.

Q4: How do I get that authentic, "restaurant-style," smoky flavor at home?

That signature flavor is called wok hei , which translates to "breath of the wok." The key is to use a very hot pan (a carbon steel wok is the best, but a very hot cast-iron or stainless steel skillet also works) and to not overcrowd your pan . This allows the ingredients to truly stir-fry and get a slight char, rather than just steaming.

Q5: Can I use a different kind of nut instead of cashews?

Of course! This recipe would also be absolutely delicious with an equal amount of roasted, salted peanuts or almonds .

The Best Easy & Quick Chicken Fried Rice

Name: The Best Easy & Quick Chicken Fried Rice (Better Than Takeout!)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Asian
Ingredients: 2 tablespoons vegetable oil; 1 large egg, beaten; 2 boneless skinless chicken thighs, cut into 1/2-inch pieces; Kosher salt; 1 cup shredded carrots; 1 tablespoon Asian sweet chili sauce; 1 teaspoon finely grated fresh ginger; 1 teaspoon soy sauce; 3 cups cold cooked long grain white rice; 1 to 1 1/2 teaspoon Asian chili oil; 2 tablespoons roasted salted cashews

The Best Easy & Quick Chicken Fried Rice (Better Than Takeout!)

A quick and easy recipe for a sweet and spicy chicken and cashew fried rice, all made in a single skillet or wok. The dish features pieces of chicken thigh stir-fried until golden, shredded carrots, and a simple sauce of sweet chili, ginger, and soy. Cold, cooked rice is fried with the vegetables, then combined with a quickly-cooked egg pancake and the chicken. The dish is finished with a drizzle of Asian chili oil for heat and a sprinkle of roasted, salted cashews for crunch.

Author: Grace
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 2-3 servings
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Ingredients

2 tablespoons vegetable oil
1 large egg, beaten
2 boneless skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1 cup shredded carrots
1 tablespoon Asian sweet chili sauce
1 teaspoon finely grated fresh ginger
1 teaspoon soy sauce
3 cups cold cooked long grain white rice
1 to 1 1/2 teaspoon Asian chili oil
2 tablespoons roasted salted cashews

Instructions

Heat a large nonstick skillet or wok over high heat. Swirl in 1 tablespoon of the oil. When the oil is hot, add the beaten egg and swirl the skillet to make a flat egg pancake. Cook for about 10 seconds until only half set, then scoop it out onto a plate.
Add the chicken pieces to the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring constantly, for about 4 minutes until golden brown and just cooked through. Transfer the chicken to a bowl.
Add the remaining 1 tablespoon of oil to the skillet. Add the carrots, sweet chili sauce, ginger, soy sauce, and another 1/4 teaspoon of salt. Cook, stirring constantly, for 1 to 2 minutes, until the carrots are crisp-tender.
Add the cold rice to the skillet, stirring to break up any clumps, and spread it out. Cook for about 3 minutes, until heated through.
Return the egg, the cooked chicken, and any accumulated juices to the skillet. Cook for about 1 minute, stirring and breaking up the egg, to mix it in thoroughly.
Season with additional salt if needed. Stir in the chili oil.
Serve immediately, sprinkled with the cashews.

Notes

Using cold, leftover cooked rice is a key technique for making the best fried rice, as it prevents the dish from becoming mushy.
This is a very fast, high-heat stir-fry, so it is important to have all your ingredients prepped and ready before you start cooking.
The egg is cooked first into a soft pancake and then broken up at the end, which is a classic fried rice technique.

Find it online: https://www.eatswithsoul.com/chicken-fried-rice/