Chicken Fried Rice
"Make Chicken Fried Rice your quick, go-to meal. Ideal for meal prep and a clever way to use leftovers, especially with leftover rice!"
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Servings: 6
Equipment
Cutting Board
Large Non-stick Skillet
Wok
Measuring Spoons
Whisk
Ingredients
- 1 lb Chicken Thighs Boneless, Skinless, Trimmed
- 1/4 tsp Black Pepper
- 5 cups Chilled Cooked White Rice
- 4 large Eggs
- 3 Tbsp Extra Light Olive Oil or High Heat Cooking Oil
- 1/4 cup Green Onion Chopped
- 12 oz Frozen Peas and Carrots Fully Thawed
- 1 Canned corn Optional
- 1 1/2 tsp Sesame Oil
- 1/2 tsp Sea Salt
- 2 Tbsp Soy Sauce
Instructions
Prep Ingredients:
- Trim excess fat from chicken thighs and cut into bite-size pieces.
- Season chicken with 1/2 tsp salt and 1/4 tsp black pepper.
- Beat 4 eggs in a separate bowl.
Cook Chicken:
- Heat 1 Tbsp oil in a large non-stick skillet or wok over medium/high heat.
- Add seasoned chicken and cook for 4-5 minutes, stirring occasionally, until fully cooked. Transfer to a plate.
Cook Scrambled Eggs:
- Reduce heat to medium.
- Add 1 Tbsp oil to the skillet.
- Pour in beaten eggs and stir/scramble for about a minute until cooked. Transfer to the plate with chicken.
Prepare Rice:
- Wipe the skillet clean with a paper towel.
- Add another 1 Tbsp oil to the skillet.
- Spread 5 cups of rice evenly over the pan.
- Cook without disturbing for 1-2 minutes, then stir and sauté for an additional 1-2 minutes until rice sizzles.
Add Seasonings:
- Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice. Stir well.
Add Vegetables and Chicken:
- Add fully thawed vegetables (and corn if used) and mix well.
- Add the cooked chicken and scrambled eggs back to the pan.
- Add 1/4 cup green onions and mix well.
Finish Cooking:
- Continue cooking until vegetables and rice are hot and rice sizzles, stirring frequently.
Adjust Seasoning:
- Add more soy sauce and sesame oil to taste.
Serve:
- Transfer to a serving dish and enjoy your delicious chicken fried rice!
Notes
When preparing a gluten-free version of the recipe, ensure you use Tamari soy sauce or a soy sauce explicitly labeled "gluten-free" to meet dietary restrictions.