Chicken Fried Rice Recipe (Better than takeout!)

Name: Chicken Fried Rice Recipe (Better than takeout!)
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tablespoons avocado oil; 3 eggs, lightly beaten; 4 slices uncured bacon, chopped; 1 small onion, diced; 4 cloves garlic, minced; 12 ounce bag frozen peas and carrots; 1 15 ounce can corn kernels, drained; 2 pounds boneless, skinless chicken thighs, fatty pieces removed and thinly sliced; 3 cups cooked rice (preferably day-old, cold rice); 4 green onions, green part sliced; 6 tablespoons tamari or regular soy sauce; 5 tablespoons mirin; 2 teaspoons sesame oil

35m

Serves 4

https://happyhealthymama.com/chicken-fried-rice-recipe.html

Chicken Fried Rice Recipe (Better than takeout!)

https://happyhealthymama.com/chicken-fried-rice-recipe.html

35m

Serves 4

Directions

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

Ingredients

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

Chicken Fried Rice Recipe (Better than takeout!)

Chicken Fried Rice Recipe (Better than takeout!)

Directions

Ingredients

Equipment

Tips

Related recipes

Caramelized Honey-Ginger Sirloin Stir-Fry with Vibrant Greens

Chicken & cabbage stir-fry

Crispy Pork and Chives Rice Paper Dumplings

Chicken and mushroom stir fry

Papa Tea’s Black Pepper Chicken

Rice Paper Shrimp Pancakes

Cerdo agridulce

Fool-Proof Char Siu

Pork Blanket Dumplings

Beef Ho Fun Noodles

Mongolian Beef Noodles

Chicken chop suey