Chicken Fried Rice

Serves: 2-4 | Preparation time: 20 minutes | Cooking Time: 20 minutes | Level: Beginner

Ingredients

Leftover Rice

3-6 Chicken Thighs (1.5 per person)

1/2 white Onion

1 large Carrot

2-3 eggs

2 Chilies of choice (Jalapeno, Fresno, optional)

1 can of peas (optional)

Snap peas to taste (optional)

Green onions (optional)

Seasonings / Oils

Salt

Pepper

Soy Sauce

Sichuan Oil (optional)

Chili Powder (optional)

Fish Sauce (optional)

Sesame Seeds (optional)

Steps

Step 1
If you absolutely can’t use leftover rice, rinse rice a few times, then use package water ratio, bring to a boil, then lower to a simmer per package instructions

Step 2
Dice onion and and carrots into small-sized chunks, then chop chilies into thin strips

Step 3
Season your chicken breasts with salt, pepper, and chili powder (optional), then slice into 1 inch wide strips

Step 4
Bring oil in pan to med/high heat, evenly distribute chicken strips; flip after 3-4 minutes, then another 3-4 minutes

Step 5

Set aside chicken, and bring cooking oil to med/high heat, add in onions for 2 minutes, then carrots for 3-4, then season with salt and pepper

Step 6

Mix in leftover rice until even, then add in chicken, then a dash of soy sauce + (fish sauce optional); create a space in the middle of the pan to crack 2-3 eggs in - don’t touch these for 30-60 seconds

Step 7

Scramble the eggs in the middle of the pan until just about the desired doneness, then mix it all together - garnish with green onions, sesame seeds, sichuan oil, or whatever you have!

Common Pitfalls:

Use leftover rice, it truly is a completely different dish!

• Cooking ware

  Pan

• Substitutes

  Most garnishes can be swapped out!

  Proteins can also be swapped out!

  Truly can do this with whatever you have in your fridge

• Recipe Variations

  N/A