Classic Chinese Fried Rice

Cook the rice according to package directions or using a rice cooker. Allow it to cool completely, preferably overnight in the refrigerator. Spread the cooled rice on a baking sheet and break up any clumps.

Allow the rice to come to room temperature before cooking. If storing overnight, cover loosely with parchment paper or plastic wrap to trap moisture, but do not seal tightly.

Slice the chicken breast thinly against the grain. Wash the chicken pieces under cold running water for about 30 seconds, then squeeze out excess water by hand or against a strainer.

In a bowl, combine the chicken with baking soda, light soy sauce, sugar, cornstarch, kosher salt, MSG, and neutral oil. Mix thoroughly and let marinate for at least 15 minutes, or up to overnight.

In a small bowl, combine sugar, light soy sauce, and dark soy sauce. Stir until the sugar is dissolved and set aside.

In another small bowl, combine kosher salt, white pepper, and MSG. Stir until well combined and set aside.

Heat the wok over medium-high heat until very hot. Add 1 tablespoon of neutral oil and swirl to coat. The oil should shimmer.

Reduce heat to medium-low. Pour in 2 beaten eggs seasoned with salt and MSG. Cook for about 15-20 seconds until the edges start to puff, then stir and lightly scramble until slightly undercooked. Remove eggs from the wok and set aside.

Return the wok to medium-high heat and add 1 tablespoon of neutral oil. Swirl until shimmering.

Add the marinated chicken to the wok, spreading it in a single layer. Cook for about 45 seconds to 1 minute, until lightly browned on one side. Continue cooking, stirring occasionally, until about 95% cooked. Remove chicken from the wok and set aside with the eggs.

Add the diced onion and carrot to the wok. Sauté for 1-2 minutes until the onion is translucent but still has a slight bite. Add the minced garlic and sauté for another 15-20 seconds until fragrant.

Add the cooked rice to the wok with the vegetables. Break up any large clumps and stir-fry for 2-3 minutes, ensuring the rice is heated through and lightly toasted.

Return the cooked chicken and scrambled eggs to the wok. Stir to combine with the rice and vegetables.

Push the rice mixture to the center of the wok. Pour the sauce mixture around the edges of the wok and let it caramelize slightly before stirring it into the rice. Add the dry spice mixture and stir to combine.

Add the green peas, bean sprouts, and green onions. Stir-fry for another 1-2 minutes until the peas are heated through and the sprouts are slightly wilted.

Drizzle with toasted sesame oil and give everything a final toss. Taste and adjust seasoning if needed.

Serve immediately.