Chicken Fried Rice
A quick and flavorful homemade chicken fried rice, perfect for a satisfying meal using leftover rice and fresh ingredients.
Ingredients
Protein
- 0.75 pound boneless skinless chicken thighs
- 1 teaspoon salt, divided
- 3 tablespoons canola oil (or any high heat oil), divided
- 3 large eggs, whisked
Vegetables
- 2/3 cup yellow onions, diced
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 1 large carrot, peeled and diced
- 2/3 cup frozen peas, rinsed (thawed)
Rice and Aromatics
- 4 cups cooked jasmine rice (preferably leftover from at least a day before)
- 2 scallions sliced (white and light green parts)
- 1/2 teaspoon Chinese five-spice powder (optional)
- 2.5 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil
Instructions
- Cube the chicken, season with 1/2 teaspoon salt, and set aside for 10 minutes.
- Scramble eggs in a hot wok with 1 tablespoon oil, then transfer to a plate.
- Cook chicken in 1 tablespoon oil for 4-5 minutes, then set aside. Wipe wok clean.
- Sauté onions for 1 minute, add garlic, ginger, carrots, and peas; cook briefly.
- Add rice, smash large chunks, mix in scallions, five-spice, soy sauce, sesame oil, cooked chicken, and eggs; stir well and cook 1-2 minutes.
Notes
Use day-old rice for best texture and flavor.