Chicken Fried Rice
Chicken fried rice is the comfort dish of Chinese food. It’s been around for a very long time and is also common in East, Southeast, and South Asian cuisines. The dish started as way to use leftover fried rice that has dried out some and may not be great on its own, but is still perfectly edible. This dinner is protein packed.
Ingredients:
White rice
Chicken thighs – Dice the chicken into very small pieces about 1/2 – 3/4-inch, it makes it the perfect size for this fried rice.
Toasted sesame oil – this oil is very strong and goes a long way. This ingredient adds lots of flavor to this dish.
Vegetable oil – this is used for sautéing (along with the sesame oil so you won’t use too much of that and sesame oil on its own has a low smoke point).
Frozen peas and carrots blend –Use the frozen vegetables to save time.
Green onions – feel free to add more green onions to taste.
Garlic – only use fresh garlic here for best flavor.
Directions
In a large non-stick wok or skillet, heat 1 1/2 tsp sesame oil and 1 1/2 tsp of the canola oil over medium-high heat.
Add chicken pieces, season lightly with salt and pepper and saute until cooked through, about 5 – 6 minutes.
Transfer chicken to a plate or a piece of foil and set aside.
Eggs – add 3 eggs.
Soy sauce – Return skillet to medium-high heat, add remaining 1 1/2 tsp sesame oil and 1 1/2 tsp vegetable oil.
Add peas and carrots blend and green onions and saute 1 minute, then add garlic and saute 1 minute longer.
Return chicken to skillet along with rice.
Add in soy sauce and season with salt and pepper to taste.
Toss everything together and serve. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good rice page.
Chicken Fried Rice