Better-Than-Restaurant Chicken Fried Rice
This amazing fried rice is easier than you think and blows away the restaurants.
Servings: 6
Calories: 640kcal
Ingredients
- 1 tbsp vegetable oil
- 4 tbsp soy sauce
- 1 lb chicken thighs boneless, cut into 0.5" cubes
- 3 cups long grain rice cooked, refrigerated
- 2 tbsp sesame oil
- 1 small yellow onion diced
- 0.5 cup peas
- 2 large eggs lightly beaten
- 2 tbsp scallions chopped
- 3 tbsp almonds sliced
Instructions
- Heat a large skillet (with high sides) or wok over medium-high heat. Add vegetable oil and 1 tbsp of soy sauce, then stir in chicken. Cook and stir occasionally until chicken is browned and cooked all the way through. Remove from pan and set aside.
- Put the wok back on the heat and add sesame oil. Stir in carrots and sauté for about a minute. Stir in onions and continue cooking until onions are translucent, about a minute. Add peas and continue cooking for another 30 seconds.
- Push the veggies off to one side of the pan, then cook eggs on the other side. Constantly stir and chop the eggs as they cook to keep the pieces small. Once the eggs are fully cooked, stir into the veggies.
- Now return the chicken to the pan and top with the cooked rice. Pour the remaining soy sauce over the top of the rice (this will encourage it to loosen up). As the rice warms up, it will start to break up and mix in with everything else. There will likely be some clumps, but you can use a spatula to break up the clumps while stirring. Continue cooking and stirring constantly until heated through and combined. I like to pause stirring momentarily from time to time to allow some of the rice to brown and crisp up a bit ---- it adds a nice texture.
- Serve it up and top with scallions and almonds. Keep the soy sauce handy for individual tastes.
Nutrition
Calories: 640kcal | Carbohydrates: 79g | Protein: 24g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 758mg | Potassium: 398mg | Fiber: 3g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 2mg
