Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 people as a side
This chicken fried rice is an amazing dish to use up your leftovers. It’s an easy meal that you can get ready in under thirty minutes. It’s the best-fried rice you’ll ever make. A restaurant-quality chicken fried rice that you can easily and quickly make at home.
Ingredients
4 large eggs
1 pound chicken thighs, boneless, skinless, and trimmed
3 tablespoons extra light olive oil, or high heat cooking oil
12 ounces frozen peas and carrots, fully thawed
5 c. cooked white rice, chilled
1 1/2 teaspoons sesame oil, or to taste
1/4 c. green onion, chopped
2 tablespoons soy sauce, (or GF Tamari) or added to taste
1/2 teaspoon sea salt
1/4 teaspoon black pepper
How to make Chicken Fried Rice
Step 1: Start by trimming the excess fat from the chicken. Into bite-size pieces, cut the chicken thighs. Place the pieces of chicken in a bowl and sprinkle with half tsp salt and 1/4 tsp black pepper. Whisk 4 eggs in another bowl.
Step 2: Drizzle 1 tablespoon of oil in a hot large non-stick skillet or work over medium/high heat. Then, add the chicken and sear for about 4 to 5 minutes, stirring often, until the chicken is completely cooked. To a plate, transfer the chicken when done.
Step 3: Adjust the heat to medium and add 1 tbsp oil to the now-empty wok. Scramble the eggs, stirring for a minute and breaking the egg using a spatula. Cook the egg until just no longer wet. To the plate with the chicken, quickly transfer the scrambled egg.
Step 4: Using a paper towel, wipe the skillet clean. Add another 1 tbsp oil and swirl to coat the bottom of the skillet. Over the pan, evenly spread 5 cups of rice and cook for about 1 to 2 minutes, undisturbed. Then, stir and continue to cook for an additional 1 to 2 minutes. At this point, the rice should sizzle. Over the rice, drizzle 2 tbsp soy sauce and 1 1/2 tsp sesame oil. Stir well before adding in the thawed veggies. Mix again.
Step 5: To the skillet, return the cooked chicken and scrambled egg. Next, stir in 1/4 c green onions. Cook further until the rice and veggies are hot and the rice sizzles, stirring often. To taste, season with extra soy sauce and sesame oil.
Notes:
To prevent the fried rice from getting sticky, make sure to rinse the rice before cooking. This will get rid of the extra starch. For 5 cups of cooked white rice, you need about 1 1/2 cups of raw rice.
Easily make this dish gluten-free by simply using Tamari soy sauce or a soy sauce labelled “gluten-free”.
Nutrition Facts:
Amount Per Serving: Calories 486, Calories from Fat 216, Fat 24g37%, Saturated Fat 6g38%, Cholesterol 183mg61%, Sodium 676mg29%, Potassium 376mg11%, Carbohydrates 45g15%, Fiber 3g13%, Sugar 1g1%, Protein 22g44%, Vitamin A 5644IU113%, Vitamin C 7mg8%, Calcium 54mg5%, Iron 2mg11%