Description
A delicious Chicken Fried Rice recipe with homemade fried rice sauce. Perfect for a busy weeknight dinner and makes great leftovers!
Ingredients
Scale
Fried Rice Sauce:
- 1/2 cup soy sauce
- 1–2 tablespoons chili garlic sauce
- 3 teaspoons rice vinegar
- 2–4 teaspoons fresh ginger, grated
- 1/4 teaspoon sesame oil
Chicken Fried Rice:
- 4 tablespoons soy sauce, divided
- 6 boneless, skinless chicken thighs*
- 3 tablespoons extra virgin olive oil (sub other oil of your choice), divided
- 2 teaspoons garlic, minced
- 3/4 cup yellow onion, cut into 1 inch pieces
- 1 1/2 cup frozen peas and carrots
- 2 eggs, whisked
- 3 cups packed cooked rice (preferably day-old)**
- 1/8 teaspoon ground black pepper
- 3 green onions, sliced
- red pepper flakes to taste
- kosher salt to taste
- for serving: poached or fried eggs, additional green onions, or red pepper flakes
Instructions
- Marinate Chicken: place chicken in a shallow bowl or reusable silicone bag along with 2 tablespoons soy sauce. Ensure chicken is fully coated and let marinate 15-20 minutes.
- Make Fried Rice Sauce: combine sauce ingredients in a mason jar. Seal the lid and shake to combine (alternatively you can whisk together in a shallow bowl).
- Cook Chicken: Bring 12 inch cast iron skillet to medium-high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add marinated chicken thighs (discard excess soy sauce) and let cook 5-7 minutes per side or until the internal temperature reaches 160 degrees F. Transfer to a plate and let rest 5 minutes before cutting into bite-sized pieces.
- Cook Veggies: Add another tablespoon of oil to the cook top. Add garlic and onion, move around until garlic becomes fragrant, approx. 30 seconds. Add frozen peas and carrots. Move around approx. 2-3 minutes. Move veggies off to the side to create a little hole in the middle of the pan.
- Cook Eggs: Add 1 tablespoon oil to the middle of the pan along with 2 whisked eggs. Move eggs around until cooked through. Combine with the veggies.
- Combine it all with Sauce: Add the rice to the pan along with the cooked chicken pieces, ground black pepper, 1/2 the green onion slices, red pepper flakes (if using), and approx. 2 tablespoons soy sauce. Move around until well combined and rice is warmed through. Add approx. 1/2 the Fried Rice Sauce and stir to combine.
- Serve immediately with the remaining Fried Rice Sauce, remaining sliced green onions, crushed red pepper flakes, or even a fried egg or poached egg!
Notes
- *Rice: it is highly recommended that you use day-old rice (or leftover rice) – so make it the day before and store in the refrigerator – this helps dry the rice out and prevents it from being too sticky.
- Chili Garlic Sauce: HERE is the chili garlic sauce I use – it is SO good and I use it in so many of my recipes!