Ingredients
- Chicken Thighs (1 lb): Boneless, skinless chicken thighs are ideal for this recipe because they stay juicy and tender during cooking. The chicken adds protein and a savory richness to the dish.
- Sea Salt and Black Pepper: Simple seasonings that enhance the chicken’s natural flavors without overpowering the dish.
- Extra Light Olive Oil (3 Tbsp): This neutral, high-heat oil is perfect for stir-frying, ensuring the ingredients cook evenly without sticking to the pan.
- Eggs (4 large): Scrambled eggs add a creamy texture and mild flavor, balancing the savory elements of the dish.
- Cooked White Rice (5 cups): Chilled, day-old rice is essential for achieving the perfect fried rice texture. Freshly cooked rice tends to be too moist and sticky.
- Soy Sauce (2 Tbsp): This umami-rich seasoning brings depth and a savory note to the dish. Gluten-free Tamari can be used as a substitute.
- Sesame Oil (1 1/2 tsp): Adds a nutty aroma and richness, giving the dish its characteristic fried rice flavor.
- Frozen Peas and Carrots (12 oz): These colorful vegetables add sweetness and a slight crunch, enhancing the overall texture and flavor.
- Green Onion (1/4 cup, chopped): Fresh green onions add a burst of flavor and a pop of color, tying the dish together visually and aromatically.
Instructions
- Prepare the Ingredients:
- Trim any excess fat from the chicken thighs and cut them into bite-sized pieces. Season with 1/2 teaspoon of sea salt and 1/4 teaspoon of black pepper.
- Beat the eggs in a separate bowl until smooth.
- Thaw the frozen peas and carrots and chop the green onions.
- Cook the Chicken:
- Heat a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of oil.
- Add the seasoned chicken pieces and cook for 4-5 minutes, stirring occasionally, until fully cooked and lightly browned. Transfer the chicken to a plate and set aside.
- Scramble the Eggs:
- Reduce the heat to medium and add another tablespoon of oil to the skillet.
- Pour in the beaten eggs and cook for about a minute, stirring continuously to break them into small pieces. Once the eggs are just set, transfer them to the plate with the chicken.
- Fry the Rice:
- Use tongs or a paper towel to wipe the skillet clean, then heat the remaining tablespoon of oil over medium-high heat.
- Spread the chilled rice evenly over the pan and let it cook undisturbed for 1-2 minutes. This helps create the slightly crispy texture characteristic of good fried rice.
- Stir the rice and cook for another 1-2 minutes, ensuring it’s heated through.
- Season and Combine:
- Drizzle 2 tablespoons of soy sauce and 1 1/2 teaspoons of sesame oil over the rice. Stir well to coat each grain with the flavorful sauce.
- Add the thawed peas and carrots, mixing thoroughly to distribute them evenly throughout the rice.
- Bring It All Together:
- Return the cooked chicken and scrambled eggs to the skillet. Add the chopped green onions and stir everything together.
- Continue cooking for a few minutes, stirring frequently, until the vegetables are heated through, and the rice sizzles.
- Taste and Adjust:
- Taste the fried rice and adjust the seasoning as needed. Add more soy sauce or sesame oil to suit your preference.
Notes
- Use Leftover Rice: Day-old rice is the secret to achieving the perfect texture. Freshly cooked rice tends to be too moist and clumpy.
- Prep Ingredients in Advance: Since the cooking process is quick, have all your ingredients prepped and ready before you start cooking.
- Adjust to Taste: Fried rice is highly customizable. Feel free to adjust the amount of soy sauce, sesame oil, or seasoning to suit your palate.
- Use High Heat: Cooking over high heat ensures the ingredients cook quickly and develop a slight char, enhancing the flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes