Chicken Fried Rice
Chicken Fried Rice! This take-out classic is an easy weeknight meal! This chicken fried rice recipe takes 15 minutes to make. It’s absolutely delicious and everybody loves it.
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
a few thinly sliced ginger, optional
5 cups cooked white rice chilled
2 Tbsp soy sauce (or GF Tamari)
1 1/2 tsp sesame oil or to taste
12 oz frozen peas and carrots fully thawed
1/4 cup green onion chopped
1 red bell pepper, diced
Step 1: 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.
Step 2: Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add ginger if using. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Swirl in another 1 Tbsp oil then add all the vegetables into the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Then spread 5 cups rice evenly over the pan. Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice and stir well. Add 1/4 cup green onion and mix well. Continue to cook until veggies and rice are hot and rice sizzles, stirring frequently. Add more soy sauce and sesame oil to taste.