Chicken Fried Rice

Chinese fried rice grew from thrifty home cooking that transforms leftover grains into something lively. This weeknight version tosses day-old rice with tender chicken, scrambled egg, and a splash of soy and sesame in a hot pan.

Serves 4

Estimate for one serving

• 480 cal
• 26g protein
• 52g carbs
• 18g fat
• 4g fiber

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Ingredients

• 4 cups day-old cooked white rice
• 12 oz boneless skinless chicken thighs
• 2 large eggs
• 1 cup frozen peas and carrots mix
• 1 small yellow onion
• 3 garlic cloves
• 3 green onions
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 3 tbsp vegetable oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Cut chicken thighs into ½-inch cubes and season lightly with salt and pepper. Finely chop the yellow onion and mince the garlic. Slice green onions, keeping white and green parts separate. Thaw peas and carrots if needed. Beat the eggs in a small bowl.
2. 2Heat vegetable oil in a large wok or nonstick skillet over medium-high heat.
3. 3Add beaten eggs and scramble quickly until just set, about 30–45 seconds. Remove eggs to a plate and set aside.
4. 4Add another vegetable oil to the same pan. Add cubed chicken and stir-fry until cooked through and lightly browned, 4–5 minutes. Remove chicken to the plate with the eggs.
5. 5Add the remaining vegetable oil to the pan. Add chopped onion and white parts of green onion; stir-fry 2 minutes until softened.
6. 6Add minced garlic and stir-fry 30 seconds until fragrant.
7. 7Add the thawed peas and carrots; stir-fry 1–2 minutes until heated through.
8. 8Add the day-old rice, breaking up any clumps with a spatula. Stir-fry 2–3 minutes until rice is hot and starting to crisp at the edges.
9. 9Return the cooked chicken and scrambled eggs to the pan. Pour in the soy sauce and sesame oil. Stir everything together for 2 minutes until evenly coated and well combined.
10. 10Taste and adjust seasoning with a little more soy sauce or salt if needed. Remove from heat and stir in the green parts of the sliced green onions.
11. 11Serve immediately in bowls, optionally with extra soy sauce or chili crisp on the side.