Chicken Fried Rice
The ultimate comfort food, Chicken Fried Rice is a quick and satisfying dish filled with tender chicken, vibrant vegetables, and perfectly cooked rice. It's an easy weeknight dinner that the whole family will love. Try it tonight for a delicious meal!
Equipment
- Skillet
- Frying Pan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 lb chicken thighs boneless, skinless and trimmed
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 Tbsps extra light olive oil or high heat cooking oil
- 4 large eggs
- 5 cups cooked white rice chilled
- 2 Tbsps soy sauce or GF Tamari or added to taste
- 1 1/2 tsp sesame oil or to taste
- 12 oz frozen peas and carrots fully thawed
- 1/4 cup green onion chopped
Instructions
- Prep your ingredients before starting the stove. Trim off any excess fat from the chicken thighs and cut them into bite-size pieces. This ensures even cooking and makes for easy eating. Season the pieces with sea salt and black pepper in a bowl, allowing the flavors to penetrate the meat.
- In a separate bowl, crack open the eggs and beat them together until well mixed. This will make scrambling them much easier later.
- Bring a large non-stick skillet or wok over medium-high heat and add 1 Tbsp of olive oil. Once hot, add the seasoned chicken pieces. Cook them for about 4 to 5 minutes, stirring occasionally, until they are fully cooked through and golden brown. You want them to be juicy, not dry, so keep an eye on them.
- Once the chicken is done, transfer it to a plate and set it aside. This allows the meat to rest while you continue cooking.
- Reduce the heat to medium and add another 1 Tbsp of olive oil to the same skillet. Immediately pour in the beaten eggs. You should hear a sizzle! Stir and scramble for about a minute until they are just barely cooked through. Remember, they will continue to cook when you add everything back in later. Transfer the scrambled eggs to the plate with the chicken.
- Use tongs or a spatula to wipe the skillet clean with a paper towel. Add another 1 Tbsp of oil to the skillet and swirl it around, making sure to coat the bottom evenly. Now, spread the chilled rice into the skillet. Let it cook undisturbed for about 1 to 2 minutes so it can develop a nice crispy texture.
- After 1 to 2 minutes, stir the rice and sauté for another 1 to 2 minutes. The rice should start to sizzle, which means it’s cooking perfectly!
- Drizzle the soy sauce and sesame oil over the rice and stir well to combine. This will coat the grains, infusing them with flavor. Add the thawed peas and carrots to the skillet, mixing them well into the rice.
- Finally, add the cooked chicken and scrambled eggs back into the skillet. Sprinkle in the chopped green onion and mix everything together thoroughly. Continue to cook until the vegetables are heated through and the rice is crispy yet tender. Taste and add more soy sauce or sesame oil as desired.
Notes
- Tip 1: 1 1/2 cups of raw rice will make about 5 cups of cooked white rice. If you are making rice for this recipe, be sure to rinse the rice before cooking to remove extra starch so your fried rice doesn’t end up sticky.
- Tip 2: For Gluten Free, make sure to use Tamari soy sauce or a soy sauce specifically labeled “gluten-free”.