Chicken Fried Rice a dish that is both quick and easy to prepare, making it a simple solution for busy schedules. Fried rice is also a great way to use up leftovers. Although traditional fried rice is made with carrots, peas, and corn, you can easily substitute these ingredients with whatever vegetables you have on hand. This recipe can also be made in doubles or triples, depending on what you need. So go ahead! Make enough fried rice to feed you and your family for days on end.
Ingredients
1 lb chicken thighs boneless, skinless, and trimmed
1/2 tsp sea salt
1/4 tsp black pepper
3 Tbsp extra light olive oil or high heat cooking oil
4 large eggs
5 cups cooked white rice chilled*
2 Tbsp 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 all ingredients before starting the stove. Trim off excess fat and cut chicken thighs into bite-size pieces. Transfer to a bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl, beat together 4 eggs.
Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate.
Reduce heat to medium. Add 1 Tbsp oil then scrambled eggs and stir and scramble for a minute, breaking up the egg with your spatula. Cook just until no longer wet and immediately transfer to the plate with chicken.
Use tongs to wipe the skillet clean with a paper towel. Swirl in another 1 Tbsp oil then spread 5 cups rice evenly over the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Rice should sizzle.
