Restaurant-Style Chicken Fried Rice

Method

1. The day before, rinse the rice until the water runs clear, then bring it to a boil with 2½ cups water, cover, and cook on the lowest heat for 15 minutes. Rest 10 minutes off the heat, spread it on a sheet pan, cool, and refrigerate uncovered overnight.
2. Toss the chicken with 1 tbsp of the soy sauce and the cornstarch and let it sit 10 minutes. Break the cold rice up with wet hands until no clumps remain.
3. Heat your largest carbon-steel or cast-iron skillet or a wok (not nonstick) over high heat for 2 minutes, until a drop of water vanishes instantly. Add 1 tbsp oil and the chicken in one layer, sear 2 minutes without moving, then stir 1 to 2 minutes until 165°F inside, and plate it.
4. Add 1 tbsp oil and the eggs and scramble 20 to 30 seconds, until just set in large curds. Move them to the plate with the chicken.
5. Add the last 1 tbsp oil, the carrot, scallion whites, garlic and ginger and stir 30 seconds, then scoop them onto the plate. Fry the rice in two batches in a 12-inch skillet (one batch if using a wok): add half the rice, press it flat for 45 seconds, then toss, repeating about 3 minutes until the grains are hot, separate and a few turn golden. Move the first batch to a bowl while you fry the second.
6. Return all the rice, the chicken, the eggs and the aromatics to the pan and add the peas. Pour the remaining 2 tbsp soy sauce around the hot edge of the pan so it sizzles, toss for 1 minute, then taste and add a pinch of salt if needed. Finish with the sesame oil, scallion greens and white pepper.

Food safety. Cool cooked rice quickly and refrigerate within 1 hour. Use it within 3 days and fry until steaming hot.