Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 people (as a side)
I love this recipe so much! It is the perfect dish to use leftovers if you hate wasting food like me. This Chicken Fried Rice is an amazing thirty-minute meal that is so much better than take-out and healthier!
Ingredients
1 pound chicken thighs boneless, skinless, and trimmed
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3 tablespoons extra light olive oil or high heat cooking oil
4 large Eggs
5 c. cooked white rice chilled
2 tablespoons soy sauce (or GF Tamari) or added to taste*
1 1/2 teaspoons sesame oil or to taste
12 ounces frozen peas and carrots fully thawed
1/4 c. green onion chopped
How to make Chicken Fried Rice
Step 1: Ready the ingredients before starting to cook. After trimming the excess fat off, slice the chicken thighs into bite-sized pieces. Place the pieces into a bowl and sprinkle with half tsp salt and 1/4 tsp black pepper. Add the eggs to another bowl and beat.
Step 2: On medium-high, heat a large non-stick skillet or wok, then add a tbsp oil. Add the chicken and cook while stirring often for about 4 to 5 minutes until completely cooked. Transfer the cooked chicken pieces to a plate and set them aside.
Step 3: Adjust the heat to medium before adding another tbsp of oil followed by the scrambled eggs. Stir the eggs to scramble for about a minute using a spatula. Quickly transfer to the plate with the chicken once the egg is no longer wet.
Step 4: Using a paper towel, wipe clean the skillet. Add a tbsp oil and swirl to distribute to the bottom of the skillet. On the pan, evenly spread 5 cups of rice. Cook without disturbing for about a minute or two. Then, stir for 1 to 2 minutes more until the rice starting to sizzle.
Step 5: Over the rice, drizzle 2 tbsp soy sauce and 1 1/2 tsp sesame oil. Stir before adding in the completely thawed vegetables. Mix well to incorporate.
Step 6: Return the cooked chicken and scrambled eggs to the pan, then add in cup green onion. Mix well and cook further while stirring often until the veggies and rice are hot, and the rice sizzles. To taste, add extra soy sauce and sesame oil.
Notes:
To ensure that the fried rice does not end up sticky, rinse the rice before cooking so the extra starch will be removed. Keep in mind that 1 1/2 cups of raw rice make around 5 cups of cooked white rice.
To make this dish gluten-free, use Tamari soy sauce or other soy sauce labelled as “gluten-free”.
Nutrition Facts:
Amount Per Serving: Calories 486 | Calories from Fat 216 | Fat 24g 37% | Saturated Fat 6g 38% | Cholesterol 183mg 61% | Sodium 676mg 29% | Potassium 376mg 11% | Carbohydrates 45g 15% | Fiber 3g 13% | Sugar 1g 1% | Protein 22g 44% | Vitamin A 5644IU 113% | Vitamin C 7mg 8% | Calcium 54mg 5% | Iron 2mg 11%
Ingredients
- 1 pound chicken thighs boneless, skinless, and trimmed
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra light olive oil or high heat cooking oil
- 4 large Eggs
- 5 c. cooked white rice chilled
- 2 tablespoons soy sauce (or GF Tamari) or added to taste*
- 1 1/2 teaspoons sesame oil or to taste
- 12 ounces frozen peas and carrots fully thawed
- 1/4 c. green onion chopped
Instructions
Step 1: Ready the ingredients before starting to cook. After trimming the excess fat off, slice the chicken thighs into bite-sized pieces. Place the pieces into a bowl and sprinkle with half tsp salt and 1/4 tsp black pepper. Add the eggs to another bowl and beat.
Step 2: On medium-high, heat a large non-stick skillet or wok, then add a tbsp oil. Add the chicken and cook while stirring often for about 4 to 5 minutes until completely cooked. Transfer the cooked chicken pieces to a plate and set them aside.
Step 3: Adjust the heat to medium before adding another tbsp of oil followed by the scrambled eggs. Stir the eggs to scramble for about a minute using a spatula. Quickly transfer to the plate with the chicken once the egg is no longer wet.
Step 4: Using a paper towel, wipe clean the skillet. Add a tbsp oil and swirl to distribute to the bottom of the skillet. On the pan, evenly spread 5 cups of rice. Cook without disturbing for about a minute or two. Then, stir for 1 to 2 minutes more until the rice starting to sizzle.
Step 5: Over the rice, drizzle 2 tbsp soy sauce and 1 1/2 tsp sesame oil. Stir before adding in the completely thawed vegetables. Mix well to incorporate.
Step 6: Return the cooked chicken and scrambled eggs to the pan, then add in cup green onion. Mix well and cook further while stirring often until the veggies and rice are hot, and the rice sizzles. To taste, add extra soy sauce and sesame oil.
Notes
To ensure that the fried rice does not end up sticky, rinse the rice before cooking so the extra starch will be removed. Keep in mind that 1 1/2 cups of raw rice make around 5 cups of cooked white rice. To make this dish gluten-free, use Tamari soy sauce or other soy sauce labelled as "gluten-free".
