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Chicken Fried Rice

Chicken Fried Rice Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 cups cold cooked long-grain white rice
  • 2 tbsp neutral oil, divided
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 1/2 tsp kosher salt
  • 1 cup frozen peas and carrots mix, thawed
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground white pepper
  • 2 scallions, thinly sliced

Method
 

  1. Heat 1 tbsp oil in a large skillet over high heat. Add the chicken in a single layer, season with salt, and cook without moving for 2 minutes. Stir-fry until no longer pink, about 3 minutes more. Transfer to a plate.
  2. Add the remaining 1 tbsp oil to the pan. Add peas and carrots and stir-fry for 1 minute. Add garlic and cook 30 seconds.
  3. Push vegetables to one side, pour beaten eggs into the empty side. Let set 20 seconds, then scramble until cooked. Break into small pieces.
  4. Add cold rice, breaking up clumps. Spread and let sit 1 minute, then stir-fry for 2 minutes until heated through.
  5. Return chicken to the pan, add soy sauce, sesame oil, and white pepper. Toss for 1 minute to coat. Top with scallions and serve hot.

Notes

This recipe moves fast, so have all your ingredients prepped and within reach before you turn on the heat. Day-old rice is key for the right texture; freshly cooked rice will turn mushy unless you spread it to dry first.