Chicken Fried Rice Recipe (Better than takeout!)
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.
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