Chicken Fried Rice Recipe (Better than takeout!)

35 mins
Serves 4
https://happyhealthymama.com/chicken-fried-rice-recipe.html

Directions

  1. 1Trim excess fatty pieces off of the chicken thighs, then thinly slice the chicken into bite-sized pieces. Set aside in a medium bowl.
  2. 2Trim excess fatty pieces off of the chicken thighs, then thinly slice the chicken into bite-sized pieces. Set aside in a medium bowl.
  3. 3Trim excess fatty pieces off of the chicken thighs, then thinly slice the chicken into bite-sized pieces. Set aside in a medium bowl.
  4. 4In a small bowl, whisk together the sauce ingredients (5 tablespoons mirin, 6 tablespoons tamari, and 2 teaspoons toasted sesame oil).
  5. 5In a small bowl, whisk together the sauce ingredients (5 tablespoons mirin, 6 tablespoons tamari, and 2 teaspoons toasted sesame oil).
  6. 6In a small bowl, whisk together the sauce ingredients (5 tablespoons mirin, 6 tablespoons tamari, and 2 teaspoons toasted sesame oil).
  7. 7Put two teaspoons of the sauce on the chicken in the separate bowl and stir to combine. Set both sauce and chicken aside.
  8. 8Put two teaspoons of the sauce on the chicken in the separate bowl and stir to combine. Set both sauce and chicken aside.
  9. 9Put two teaspoons of the sauce on the chicken in the separate bowl and stir to combine. Set both sauce and chicken aside.
  10. 10In a large skillet or wok, heat 1 tablespoon avocado oil over medium heat.
  11. 11In a large skillet or wok, heat 1 tablespoon avocado oil over medium heat.
  12. 12In a large skillet or wok, heat 1 tablespoon avocado oil over medium heat.
  13. 13Add the beaten eggs and cook until just firm. Remove from pan.
  14. 14Add the beaten eggs and cook until just firm. Remove from pan.
  15. 15Add the beaten eggs and cook until just firm. Remove from pan.
  16. 16In the same pan, add the additional tablespoon of oil over medium-high heat, and cook until the bacon is golden, about 2 minutes.
  17. 17In the same pan, add the additional tablespoon of oil over medium-high heat, and cook until the bacon is golden, about 2 minutes.
  18. 18In the same pan, add the additional tablespoon of oil over medium-high heat, and cook until the bacon is golden, about 2 minutes.
  19. 19Add the diced onion and garlic, and cook another minute.
  20. 20Add the diced onion and garlic, and cook another minute.
  21. 21Add the diced onion and garlic, and cook another minute.
  22. 22Next, add the frozen peas and carrot and can of corn and cook another minute.
  23. 23Next, add the frozen peas and carrot and can of corn and cook another minute.
  24. 24Next, add the frozen peas and carrot and can of corn and cook another minute.
  25. 25Add the chicken and cook about 2-3 minutes, until it turns from pink to white.
  26. 26Add the chicken and cook about 2-3 minutes, until it turns from pink to white.
  27. 27Add the chicken and cook about 2-3 minutes, until it turns from pink to white.
  28. 28Next, add the rice and sauce and cook another 2 minutes, stirring constantly.
  29. 29Next, add the rice and sauce and cook another 2 minutes, stirring constantly.
  30. 30Next, add the rice and sauce and cook another 2 minutes, stirring constantly.
  31. 31Stir in the egg and green onion and serve immediately!
  32. 32Stir in the egg and green onion and serve immediately!
  33. 33Stir in the egg and green onion and serve immediately!

Ingredients

  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 2 tablespoons avocado oil
  • 3 eggs, lightly beaten
  • 3 eggs, lightly beaten
  • 3 eggs, lightly beaten
  • 4 slices uncured bacon, chopped
  • 4 slices uncured bacon, chopped
  • 4 slices uncured bacon, chopped
  • 1 small onion, diced
  • 1 small onion, diced
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 12 ounce bag frozen peas and carrots
  • 12 ounce bag frozen peas and carrots
  • 12 ounce bag frozen peas and carrots
  • 1 15 ounce can corn kernels, drained
  • 1 15 ounce can corn kernels, drained
  • 1 15 ounce can corn kernels, drained
  • 2 pounds boneless, skinless chicken thighs, fatty pieces removed and thinly sliced
  • 2 pounds boneless, skinless chicken thighs, fatty pieces removed and thinly sliced
  • 2 pounds boneless, skinless chicken thighs, fatty pieces removed and thinly sliced
  • 3 cups cooked rice (preferably day-old, cold rice)
  • 3 cups cooked rice (preferably day-old, cold rice)
  • 3 cups cooked rice (preferably day-old, cold rice)
  • 4 green onions, green part sliced
  • 4 green onions, green part sliced
  • 4 green onions, green part sliced
  • 6 tablespoons tamari or regular soy sauce
  • 6 tablespoons tamari or regular soy sauce
  • 6 tablespoons tamari or regular soy sauce
  • 5 tablespoons mirin
  • 5 tablespoons mirin
  • 5 tablespoons mirin
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil

Equipment

small bowllarge skilletwok

Tips

  • Easy to meal prep: make a big batch of rice ahead of time, use frozen or canned vegetables, and cut chicken and chop onion in advance.
  • Better than takeout: you control the ingredients and avoid inflammatory seed oils while still achieving authentic flavor.
  • One pan meal: everything is cooked and served from one pan.
  • Leftovers can be stored in an airtight container in the refrigerator for 4 days.