EFK Tested
EFK Cast-Iron Chicken Fried Rice
High-heat chicken fried rice built around cold rice, browned chicken, eggs, peas, carrots, scallions, and a savory soy-sesame finish. Cooking in batches keeps the pan hot enough for real fried-rice texture.
From the EFK recipe collection
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 6 generous servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Pat chicken dry and season with salt and pepper. Heat a large cast-iron or de Buyer Country Chef Pan over medium-high until hot. Add 1 tablespoon oil and cook chicken in a single layer until browned and 165°F, 5 to 7 minutes. Transfer to a clean plate.
- 2. Add 1/2 tablespoon oil. Pour in eggs and scramble just until set; transfer to the chicken plate.
- 3. Add remaining oil and onion; cook 2 to 3 minutes. Add garlic and ginger for 30 seconds, then peas and carrots for 1 to 2 minutes.
- 4. Add cold rice in two batches if needed so the pan stays hot. Spread it out, let it sear briefly, then toss until the grains are hot and separated.
- 5. Return chicken and eggs. Add soy sauce, oyster sauce, sesame oil, scallions, and rice vinegar. Toss over high heat until everything is steaming hot. Taste and adjust soy sauce.
Equipment
large cast-iron skillet or de Buyer Country Chef Pan; BlueStar range; wok spatula or sturdy turner; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; instant-read thermometer
Food safety & storage
Cook chicken to 165°F. For fried rice, use rice that was cooled promptly and refrigerated; do not use cooked rice that sat at room temperature for more than 2 hours. Refrigerate leftovers promptly and reheat to 165°F.
View this recipe on the original EFK website ↗