Chicken Fried Rice

A delicious, easy, and quick chicken fried rice to enjoy on any weeknight.

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Chicken Fried Rice

An easy chicken fried rice to toss into your weeknight dinner rotation.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Main Course, Side Dish

Cuisine Chinese

Servings 4

Ingredients

  

• 3 cups white rice cooked, and cooled *see note
• 1 lb chicken thigh cut into bite sized pieces
• 1½ Tbsp soy sauce
• 1½ Tbsp sweet soy glaze
• ¼ cup frozen peas
• 1 carrot fine diced
• ¼ yellow onion
• 1-2 eggs per preference
• 1-2 Tbsp cooking oil
• 1 Tbsp butter

Instructions

 

• In skillet or wok, heat cooking oil over medium to high heat. Saute onion and carrot until softened and the onions are transparent.
• Move vegetables to the side of the pan and add the chicken thighs. Add additional oil if necessary and cook until golden browned.
• Add frozen peas and toss until just barely thawed.
• Stir in rice and allow to heat through. Create an opening in the rice and crack eggs directly into the pan – scrambling and mixing with the rice.
• Add soy sauce and soy glaze, folding to thoroughly coat all ingredients – take care not to mush the rice.
• Add butter and gently fold into the rice. Serve immediately.

Notes

• Rice* – the best rice for this recipe has been cooled and refrigerated overnight so as to prevent your rice from becoming overly mushy.
• Butter* – finishing with butter helps to get the slight oily, flavorful coating that is often experienced from take-out fried rice recipes.