Ingredients
Scale
- 3 cups cooked white rice (preferably day-old and cold)
- 1 lb chicken thighs, diced into small bite-sized pieces
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil or canola oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional)
- 2 green onions, sliced (for garnish)
- Salt and black pepper to taste
Instructions
- Season your diced chicken thighs with a pinch of salt and pepper. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook until they are golden brown and cooked through, about 5-7 minutes. Once finished, remove the chicken from the pan and set it aside on a plate. In the same pan, add a tiny bit more oil if needed and pour in the beaten eggs. Scramble them quickly until they are just set, then remove them and place them with the chicken.
- Wipe out the skillet if there are any burnt bits. Add the remaining tablespoon of oil and turn the heat back up to medium-high. Throw in the frozen peas and carrots. Stir-fry these for about 2-3 minutes until they are tender and any excess moisture has evaporated. Add the minced garlic and ginger, sautéing for just 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly.
- Add the cold, cooked rice to the skillet with the vegetables. Use a spatula to break up any large clumps. Increase the heat to high and let the rice sit for a minute to get a slight crisp on the bottom before stirring. Pour the soy sauce and sesame oil over the rice. Stir constantly for 3-4 minutes, ensuring every grain of rice is coated in the sauce and the rice is heated through completely.
- Add the cooked chicken and scrambled eggs back into the skillet with the rice. Toss everything together vigorously to distribute the ingredients evenly. Taste the fried rice and add an extra splash of soy sauce or a pinch of pepper if you feel it needs more depth. The high heat will help “fry” the rice, giving it that signature texture and savory aroma.
- Remove the skillet from the heat immediately to prevent the rice from drying out. Spoon the hot chicken fried rice into bowls. Garnish generously with sliced green onions for a pop of freshness and color. Serve immediately while the steam is still rising and the flavors are at their peak.
- Cook Time: 25 minutes