Chicken Fried Rice - EASY DINNER under 30 Minutes

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more budget-friendly.

Crack 4 large eggs into a small bowl and beat them together.

Finely chop about 1/4 cup of green onion, setting some aside for garnish.

Trim excess fat from 1 pound of chicken thighs and dice into small pieces.

Season chicken with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Place a large non-stick pan or wok over medium-high heat and add 1 tablespoon of oil.

Add seasoned chicken and cook for 4 to 5 minutes until fully cooked, stirring occasionally.

Transfer cooked chicken to a separate bowl.

Reduce heat to medium and scramble the eggs in the same pan for about 1 minute until no longer wet, then transfer to the bowl with chicken.

Wipe the skillet clean and add another tablespoon of oil.

Add 5 cups of cooked and cooled rice, spreading it evenly and letting it sit undisturbed for 1 to 2 minutes.

Stir the rice and sauté for another 1 to 2 minutes until sizzling.

Drizzle 2 tablespoons of soy sauce and 1.5 teaspoons of sesame oil over the rice.

Stir in 12 ounces of thawed peas and carrots, then add the chicken and scrambled eggs back to the pan.

Stir everything to combine, breaking up the eggs into smaller pieces, and add chopped green onion.

Continue stirring and cooking until everything is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens