Chicken Fried Rice
Tender chicken, fluffy scrambled eggs, and colorful peas and carrots stir-fried with chilled rice, soy sauce, and a touch of sesame oil for a fast, satisfying side.
- 1 lb chicken thighs, boneless, skinless and trimmed
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 3 tablespoons extra light olive oil, or high heat cooking oil
- 4 large eggs
- 5 cups cooked white rice, chilled
- 2 tablespoons soy sauce (or GF tamari), or added to taste
- 1½ teaspoons sesame oil, or to taste
- 12 oz frozen peas and carrots, fully thawed
- ¼ cup green onion, chopped
- Before turning on the stove, get everything ready: trim any excess fat from the chicken thighs and cut them into bite-sized pieces, then transfer to a bowl and season with the salt and black pepper. In a separate bowl, crack in the eggs and beat them together until smooth. Having the chicken, eggs, rice, and vegetables all prepped and within reach makes the fast-moving stir-fry steps much easier to manage.
- Set a large non-stick skillet or wok over medium-high heat and add 1 tablespoon of the oil. Add the seasoned chicken and cook for 4 to 5 minutes, stirring occasionally, until it's fully cooked through and no longer pink in the center. Transfer the chicken to a plate and set it aside.
- Reduce the heat to medium and add another tablespoon of oil to the same pan. Pour in the beaten eggs and scramble for about a minute, using your spatula to break them into small curds as they cook. As soon as the eggs are just set and no longer wet, transfer them to the plate with the chicken so they don't overcook.
- Wipe the skillet clean with a paper towel held by tongs, then swirl in the last tablespoon of oil. Spread the chilled cooked rice evenly across the pan in a thin layer and let it cook undisturbed for 1 to 2 minutes so it can pick up some color on the bottom. Stir and continue sautéing for another 1 to 2 minutes, until the rice is hot through and starting to sizzle — that sizzle is a good sign the rice is frying rather than just steaming.
- Drizzle the soy sauce and sesame oil evenly over the rice and stir well so every grain picks up some color and flavor. Add the thawed peas and carrots and mix everything together thoroughly.
- Return the cooked chicken and scrambled eggs to the pan, then sprinkle in the chopped green onion and mix well to combine everything evenly. Keep cooking, stirring frequently, until the vegetables and rice are heated through and the rice is sizzling again. Taste and add extra soy sauce or sesame oil as needed before serving.
Chef's Note: The secret to good fried rice is starting with rice that's been cooked and chilled ahead of time — freshly cooked rice holds too much moisture and turns gummy in the pan, while chilled rice has dried out just enough to fry up into distinct, separate grains. If you don't have leftover rice on hand, cook it a day ahead and let it chill fully in the fridge before you start.
This recipe is easy to adapt to what you have on hand: swap the chicken for shrimp, or leave it out entirely for a vegetarian version, and use whatever frozen or fresh vegetables you like. For a gluten-free version, use tamari or a soy sauce labeled gluten-free in place of regular soy sauce.
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