Chicken Fried Rice
1 lb chicken thighs boneless, skinless and trimmed
1/2 tsp sea salt
1/4 tsp black pepper
3 Tbsp extra light olive oil or high heat cooking oil
4 large eggs
5 cups cooked white rice chilled*
2 Tbsp soy sauce (or GF Tamari) or added to taste*
1 1/2 tsp sesame oil or to taste
12 oz frozen peas and carrots fully thawed
1/4 cup green onion chopped
Prep all ingredients before starting the stove. Trim off excess fat and cut chicken thighs into bite-size pieces. Transfer to a bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl, beat together 4 eggs.
Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate.
Reduce heat to medium. Add 1 Tbsp oil then scrambled eggs and stir and scramble for a minute, breaking up the egg with your spatula. Cook just until no longer wet and immediately transfer to the plate with chicken.
Use tongs to wipe skillet clean with a paper towel. Swirl in another 1 Tbsp oil then spread 5 cups rice evenly over the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Rice should sizzle.
Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice and stir well. Add fully thawed vegetables and mix well.
Add cooked chicken and scrambled eggs back to the pan. Add 1/4 cup green onion and mix well. Continue to cook until veggies and rice are hot and rice sizzles, stirring frequently. Add more soy sauce and sesame oil to taste.
*1 1/2 cups of raw rice will make about 5 cups of cooked white rice. If you are making rice for this recipe, be sure to rinse the rice before cooking to remove extra starch so your fried rice doesn’t end up sticky.
**For Gluten Free, make sure to use Tamari soy sauce or a soy sauce specifically labeled “gluten-free”.