Chicken Fried Rice

Ingredients

• 1 lb boneless skinless chicken thighs, bite-size pieces
• 5 cups cooked chilled long-grain rice
• 4 large eggs
• 12 oz frozen peas and carrots, thawed
• 2 tbsp soy sauce
• 1 1/2 tsp toasted sesame oil
• 3 tbsp neutral high-heat oil
• 1/4 cup sliced green onions
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Prepare every ingredient before heating the pan because fried rice cooks quickly once the skillet is hot.
2. Step 2.Season the chicken pieces with salt and black pepper and beat the eggs in a separate bowl.
3. Step 3.Heat a large wok or non-stick skillet over medium-high heat and add 1 tablespoon oil. Cook the chicken for 4–5 minutes until fully cooked, then transfer it to a plate.
4. Step 4.Add another tablespoon of oil and pour in the beaten eggs. Scramble for about 1 minute until just set, then transfer them to the chicken plate.
5. Step 5.Wipe out excess moisture from the pan if necessary and add the final tablespoon of oil.
6. Step 6.Spread the chilled rice across the hot pan. Let it cook undisturbed for 1–2 minutes, then toss and cook another 1–2 minutes so the grains can crisp slightly.
7. Step 7.Drizzle soy sauce and sesame oil over the rice and toss thoroughly so the seasoning coats the grains evenly.
8. Step 8.Add the thawed peas and carrots and stir-fry until hot, keeping the pan hot rather than letting the vegetables steam.
9. Step 9.Return the chicken and eggs to the skillet, add green onions, and toss until everything is hot and evenly combined.
10. Step 10.Taste and adjust soy sauce if needed. Serve immediately, and cool leftovers promptly before refrigeration.