Chicken Fried Rice

🧂 Ingredients

• 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)

👨‍🍳 Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.