Chicken Fried Rice

Servings: 6 people as a side 1 lb chicken thighs, boneless, skinless and trimmed 1/2 tsp sea salt 1/4 tsp black pepper 3 Tbsp extra light olive oil, or high heat cooking oil 4 large eggs 5 cups cooked white rice, chilled* 2 Tbsp soy sauce, (or GF Tamari) or added to taste* 1 1/2 tsp sesame oil, or to taste 12 oz frozen peas and carrots, fully thawed 1/4 cup green onion, chopped


Prep all ingredients before starting the stove. Trim off excess fat and cut chicken thighs into bite-size pieces. Transfer to a bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl, beat together 4 eggs.


Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate.

Reduce heat to medium. Add 1 Tbsp oil then scrambled eggs and stir and scramble for a minute, breaking up the egg with your spatula. Cook just until no longer wet and immediately transfer to the plate with chicken.

Use tongs to wipe skillet clean with a paper towel. Swirl in another 1 Tbsp oil then spread 5 cups rice evenly over the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice and stir well. Add fully thawed vegetables and mix well. Add cooked chicken and scrambled eggs back to the pan. Add 1/4 cup green onion and mix well. Continue to cook until veggies and rice are hot and rice sizzles, stirring frequently. Add more soy sauce and sesame oil to taste.

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