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Clean recipe · thepioneerwoman.com

Chicken Fried Rice

This chicken fried rice recipe has all the flavors of the classic dish but calls for frozen rice to speed up the process!

Original recipe: thepioneerwoman.com

Yield:
4 servings
Prep:
30 min
Cook:
0 sec
Total:
30 min
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Ingredients

  1. 1 1/4 lb. boneless, skinless chicken thighs, cut into 3/4-inch pieces
  2. 4 tbsp. low-sodium soy sauce
  3. 1 tsp. sugar
  4. 2 tbsp. vegetable oil
  5. 3 scallions, sliced, dark green parts separated
  6. 1 tbsp. chopped fresh ginger
  7. 2 garlic cloves, finely chopped
  8. 3 c. frozen white rice
  9. 1 10-ounce bag frozen mixed vegetables
  10. 1 tbsp. toasted sesame oil
  11. 3 large eggs, lightly beaten
  12. 1/8 tsp. kosher salt
  13. 1/8 tsp. black pepper

Instructions

  1. Toss the chicken with 1 tablespoon soy sauce and the sugar in a bowl.
  2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken, spreading it in a single layer, and cook, tossing once or twice, until lightly browned and mostly cooked through, about 7 minutes. Add the white and light green scallion parts, the ginger and garlic and cook until the scallions are softened, 1 more minute.
  3. Add the frozen rice and vegetables to the pan. Drizzle with the remaining 3 tablespoons soy sauce and the sesame oil and toss. Spread in a single layer and cook, stirring occasionally, until the rice and vegetables are hot and the rice starts to get caramelized on the bottom, 5 to 7 minutes.
  4. Push the fried rice to the edges of the pan to make space in the center. Pour in the beaten eggs and sprinkle with the salt and pepper. Let cook until the eggs just start to set around the edges, then stir them in the center of the pan until cooked through.
  5. Stir the scrambled eggs into the fried rice, breaking them up into bite-size pieces with a wooden spoon. Top with the dark green scallions.