Chicken Fried Rice
Yields: 4 servings
Prep Time: 30 mins
Total Time: 30 mins
Ingredients:
– 1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
– 4 tbsp. low-sodium soy sauce
– 1 tsp. sugar
– 2 tbsp. vegetable oil
– 3 scallions, sliced (dark green and light green parts separated)
– 1 tbsp. chopped fresh ginger
– 2 garlic cloves, finely chopped
– 3 cups frozen white rice
– 10-ounce bag frozen mixed vegetables
– 1 tbsp. toasted sesame oil
– 3 large eggs, lightly beaten
– 1/8 tsp. kosher salt
– 1/8 tsp. black pepper
Directions:
1. In a bowl, mix the chicken with 1 tablespoon of soy sauce and the sugar.
2. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and mostly cooked through, about 7 minutes.
3. Add the white and light green scallion parts, ginger, and garlic. Cook until scallions are softened, about 1 minute.
4. Add frozen rice and vegetables to the pan. Drizzle with remaining soy sauce and sesame oil. Cook until rice and vegetables are hot and slightly caramelized on the bottom, 5 to 7 minutes.
5. Push the fried rice to the edges of the pan. Pour beaten eggs into the center, sprinkle with salt and pepper. Let eggs set around the edges, then stir until cooked through.
6. Stir scrambled eggs into the fried rice, breaking them into bite-size pieces. Top with dark green scallions.
Enjoy your flavorful and quick Chicken Fried Rice meal!
