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Chicken Fried Rice

Chicken Fried Rice

This dish is great with a side of egg rolls or pot stickers, not that it needs it. A wok is the best pan to make this dish with but if you don’t own one a large non-stick pan or even a large non-stick pot works fine. Enjoy!

Ingredients

Scale

1 lb Chicken Thighs, skinless & boneless

3 cups Cooked Rice, cold

1/2 cup Diced Onions, white or yellow

2 Eggs, beaten

1 cup Frozen Vegetables, cooked

2 tbsp Soy Sauce or Coco Aminos

1 1/2 tbsp Sesame Oil

1 tbsp Garlic Powder

1/4 tsp Ground Ginger

1/2 tbsp Sugar

1/2 tsp Black Pepper

1/2 tsp Salt

1/8 tsp Paprika

4 tbsp Cooking Oil (I use Avacado oil)

Instructions

  1. Cut chicken thighs into bit size pieces
  2. Heat oil in wok or large non-stick pan over medium heat. Cook chicken thighs for a few minutes and then add onions. Continue to cook til chicken is fully cooked and onions are soft. Then remove chicken and onions from pan and set aside.
  3. Heat 2 tbsp of oil in pan and add 3 cups of cold rice. Break up and saute for 3-4 mins.
  4. Add Soy Sauce, Sesame Oil and all seasonings (garlic, ginger, sugar, pepper, salt & paprika) and stir til coated evenly.
  5. Push rice to the side and add the beaten eggs, let cook then add to rice
  6. Add chicken and cooked veggies. Continue to cook for another min or 2 til everything is thoroughly heated. Enjoy!

Notes

  • Chicken breasts would be fine for this recipe, the great thing about thighs is how juicy they are.
  • Rice should be cold, I usually make a batch of rice earlier in the day or the day before and just toss it in the fridge til it’s time to make dinner. If you don’t have time for this Minute Rice is a great alternative and just let it cool a bit before using, for some reason it works great.
  • Jasmine Rice is my favorite for this although Long Grain rice is totally fine
  • The frozen bag of veggies I usually buy for this is the peas, carrots and green beans, so yummy!

Keywords: Chicken Fried Rice, Easy Meals, Gluten Free Meals