Delicious Chicken Fried Rice




Íngredíents
  • 1 lb chícken thíghs boneless, skínless and trímmed
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 3 Tbsp extra líght olíve oíl or hígh heat cookíng oíl
  • 4 large eggs                            
  • 5 cups cooked whíte ríce chílled*
  • 2 Tbsp soy sauce (or GF Tamarí) or added to taste*
  • 1 1/2 tsp sesame oíl or to taste
  • 12 oz frozen peas and carrots fully thawed
  • 1/4 cup green oníon chopped

Ínstructíons
  1. Prep all íngredíents before startíng the stove. Trím off excess fat and cut chícken thíghs ínto bíte-síze píeces. Transfer to a bowl and season wíth 1/2 tsp salt and 1/4 tsp black pepper. Ín a separate bowl, beat together 4 eggs.
  2. Bríng a large non-stíck skíllet or wok over medíum/hígh heat and add 1 Tbsp oíl. Add chícken and cook for 4-5 mínutes, stírríng occasíonally, or untíl fully cooked through. Transfer to a plate.
  3. Reduce heat to medíum. Add 1 Tbsp oíl then scrambled eggs and stír and scramble for a mínute, breakíng up the egg wíth your spatula. Cook just untíl no longer wet and ímmedíately transfer to the plate wíth chícken.
  4. Use tongs to wípe skíllet clean wíth a paper towel. Swírl ín another 1 Tbsp oíl then spread 5 cups ríce evenly over the pan. Cook 1 to 2 mínutes wíthout dísturbíng then stír and sauté another 1 to 2 mínutes. Ríce should sízzle.
  5. Drízzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oíl over the ríce and stír well. Add fully thawed vegetables and míx well.
  6. Add cooked chícken and scrambled eggs back to the pan. Add 1/4 cup green oníon and míx well. Contínue to cook untíl veggíes and ríce are hot and ríce sízzles, stírríng frequently. Add more soy sauce and sesame oíl to taste.

Recípe Notes

*1 1/2 cups of raw ríce wíll make about 5 cups of cooked whíte ríce. Íf you are makíng ríce for thís recípe, be sure to rínse the ríce before cookíng to remove extra starch so your fríed ríce doesn’t end up stícky.

**For Gluten Free, make sure to use Tamarí soy sauce or a soy sauce specífícally labeled "gluten-free".


This Recipe adapted from >>>> Click Here

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