Chicken fried rice, emphasis on the chicken.
, Christopher Hirsheimer and Melissa Hamilton. They figured out that if you place the meat, skin-side down, in a lukewarm pan, the fat will steadily render, producing a potato chip–like crust.
All that rendered fat is what sets this fried rice apart. After the chicken thighs are done, you’ll pull them from the pan and pour the golden schmaltz into a heatproof glass or bowl. Consider this your fried rice’s magical fountain of flavor. Ginger and garlic will cook in chicken fat. Onion, scallion, carrot, and peas will cook in more chicken fat. And rice will cook in even more chicken fat. Yes, yes, and yes.
If this sounds lush, don’t forget that these ingredients are cooked in fat either way—we’re just swapping out a neutral-flavored oil for something just the opposite. This means even before you nestle the crispy chicken thighs on top, you’ll have a fried rice that’s chickeny as all get out. Just the way I want it.
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