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