Chicken Fried Rice
This Chicken Fried Rice is quick, easy, and packed with flavor! A perfect blend of tender chicken, vibrant veggies, and fluffy rice for a satisfying meal.
Servings: 4 servings
Ingredients
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 Tbs extra light olive oil
- 4 large eggs
- 5 cups cooked white rice chilled, day-old rice works best
- 2 Tbsp soy sauce use GF Tamari if needed
- 1 1/2 tsp sesame oil
- 12 oz frozen peas and carrots fully thawed
- 1/4 cup green onion chopped
Instructions
- Start by trimming the chicken thighs if necessary, then cut them into bite-sized pieces. Season with sea salt and black pepper.
- In a wok or large skillet, heat the extra light olive oil over medium-high heat until hot.
- Add the seasoned chicken to the hot oil. Stir-fry for about 5-7 minutes or until the chicken is cooked through and golden brown. Remove the chicken from the pan and set it aside.
- In the same pan, push the chicken to the side and crack the eggs into the pan. Scramble them until fully cooked, then mix them with the chicken.
- Add the chilled cooked rice to the pan, breaking up any clumps. Stir everything together, allowing the rice to fry and absorb the flavors.
- Pour in the soy sauce and sesame oil, stirring well to combine. Taste and adjust seasonings as needed.
- Add the thawed peas and carrots to the rice mixture, stirring until everything is heated through.
- Finally, sprinkle in the chopped green onions and give everything one last stir.
- Remove the Chicken Fried Rice from the heat and serve immediately.
Equipment
- Wok or large skillet
- Spatula
- Measuring cups and spoons
- Cutting board and knife
Notes
- Use day-old rice for the best results, as it fries better.
- Customize with your favorite vegetables like bell peppers or broccoli.
- Store leftovers in an airtight container for up to 3-4 days.