Chicken Fried Rice

Fragrant garlic and ginger infuse tender ground chicken through fluffy rice in this 20-minute weeknight wonder that tastes like takeout but comes straight from your kitchen. The beauty lies in using day-old rice and dark meat chicken, which absorb flavors better and create that signature restaurant texture. Perfect for using up leftover rice and proteins while impressing hungry diners on busy nights.

Ingredients

1 lb ground chicken or turkey, preferably dark meat

2 tbsp soy sauce, plus more to taste

4 garlic cloves, finely chopped

1 (3-inch) piece fresh ginger, peeled and finely chopped

1 to 1½ tsp red pepper flakes, chile sauce, or chopped fresh chile (optional)

3 tbsp neutral oil, plus more as needed

1 bunch scallions, trimmed and thinly sliced, dark green parts separated

4 cups cooked long-grain white or brown rice, preferably day-old

½ cup frozen peas (about 2½ oz, no need to thaw)

Salt to taste

2 large eggs, beaten with a pinch of salt

Chile sauce, rice or black vinegar, toasted sesame oil, white pepper, cilantro, and MSG (optional, for serving)

Instructions

In a medium bowl, use your hands or two forks to mix together the ground chicken, 1 tablespoon soy sauce, half the garlic, half the ginger, and the red pepper flakes (if using).

Heat your largest nonstick or cast-iron skillet over medium-high until very hot. Add 1 tablespoon of the oil and the ground chicken, then use a wooden spoon or heatproof spatula to quickly press meat into a thin layer (like one giant smash burger). Cook, undisturbed, until meat is browned underneath, 3 to 5 minutes. Break up meat into bite-size pieces and stir until cooked through, 1 to 2 minutes. Turn off the heat, then transfer the chicken to a clean bowl, leaving the juices and fat in the skillet.

Add the remaining 2 tablespoons oil, the scallion whites, and the remaining ginger and garlic to the skillet. Raise heat to medium-high, scrape up browned bits on the skillet, and stir until sizzling and light golden, 1 to 2 minutes.

Add the rice, peas, the remaining 1 tablespoon of soy sauce, and salt to taste. Stir to coat in the oil and break up clumps of rice. Spread out the rice along the sides and bottom of the skillet. Cook, undisturbed, until the sound shifts from a sizzle to a crackle and the rice is golden at the edges, 3 to 5 minutes. If the rice is burning, add more oil.

Pour the eggs in a thin stream over the rice. When you see some of the egg start to set, 15 to 30 seconds, toss the rice constantly to break up and cook the eggs.

Add the chicken and toss to warm through, 1 minute. Turn off the heat and stir in the scallion greens.

Serve with more soy sauce and other seasonings as desired.