Description
A flavorful and easy-to-make Chicken Fried Rice recipe featuring tender chicken thighs, scrambled eggs, and vibrant vegetables, all stir-fried with soy and sesame oils to create a classic Asian-inspired dish perfect for a quick weeknight dinner or a satisfying side.
Ingredients
Scale
Chicken and Seasoning
- 1 lb chicken thighs (boneless, skinless, and trimmed)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Oils and Sauces
- 3 Tbsp extra light olive oil (or high heat cooking oil), divided
- 2 Tbsp soy sauce (or gluten-free Tamari, or to taste)
- 1 1/2 tsp sesame oil (or to taste)
Eggs and Rice
- 4 large eggs
- 5 cups cooked white rice (chilled)
Vegetables and Garnish
- 12 oz frozen peas and carrots (fully thawed)
- 1/4 cup green onion (chopped)
Instructions
- Prep Ingredients: Trim excess fat from chicken thighs and cut them into bite-sized pieces. Season the chicken with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. In a separate bowl, beat the 4 eggs until combined.
- Cook Chicken: Heat 1 tablespoon of oil in a large non-stick skillet or wok over medium-high heat. Add the seasoned chicken and cook for 4-5 minutes, stirring occasionally, until fully cooked through. Remove the chicken from the pan and set aside on a plate.
- Scramble Eggs: Reduce the heat to medium. Add another tablespoon of oil to the pan, then pour in the beaten eggs. Stir and scramble the eggs for about a minute until they are just set and no longer wet. Transfer the scrambled eggs to the plate with the chicken.
- Cook Rice: Use tongs to wipe the skillet clean with a paper towel. Swirl in the remaining 1 tablespoon of oil, then spread the chilled cooked rice evenly across the pan. Let it cook undisturbed for 1 to 2 minutes so it can start to crisp. Stir and sauté for another 1 to 2 minutes until the rice sizzles.
- Add Sauces and Vegetables: Drizzle 2 tablespoons of soy sauce and 1 1/2 teaspoons of sesame oil over the rice, stirring well to combine. Mix in the fully thawed peas and carrots evenly.
- Combine and Heat Through: Return the cooked chicken and scrambled eggs to the skillet. Add the chopped green onions and stir everything together. Continue cooking, stirring frequently, until the vegetables and rice are hot and the rice continues to sizzle. Adjust soy sauce and sesame oil to taste if desired.
Notes
- Use chilled rice to prevent the fried rice from becoming mushy; leftover rice works best.
- Feel free to substitute chicken thighs with chicken breast for a leaner option.
- If gluten-sensitive, use gluten-free Tamari instead of soy sauce.
- To add more flavor, you can include minced garlic or ginger when cooking the chicken.
- For a vegetarian version, omit the chicken and add extra vegetables or tofu.
