Description
Skip the takeout and level up your dinner game with this protein-packed fried rice that brings together crispy chicken and garlicky rice for a meal that’ll have everyone fighting over the last bite!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into ½-inch cubes
- 3 tablespoons vegetable oil, divided
- 4 cups (600g) cold cooked rice (preferably day-old jasmine or long-grain)
- 4 large eggs, lightly beaten
- 6 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, grated
- 1 cup (150g) frozen peas and carrots, thawed
- 6 green onions, thinly sliced (white and green parts separated)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon white pepper
- 2 teaspoons corn starch (for coating chicken)
- Salt to taste
Instructions
- Pat chicken pieces dry with paper towels. Toss with 1 teaspoon salt and 2 teaspoons cornstarch until evenly coated.
- Heat 2 tablespoons oil in a large wok over high heat. Add chicken in a single layer and cook undisturbed for 2-3 minutes until golden, then flip and cook 2 more minutes until crispy. Transfer to a paper towel-lined plate.
- Reduce heat to medium. Add beaten eggs to the pan and let set slightly for 10 seconds, then gently scramble until just cooked but still soft, about 30-45 seconds. Remove to the plate with chicken.
- Return pan to high heat and add remaining oil. Add white parts of green onions, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add cold rice to the pan, breaking up any clumps. Spread across the pan surface and let cook undisturbed for 1 minute. Toss and repeat twice to allow rice to crisp slightly.
- Add peas and carrots, toss to combine. Return chicken and eggs to the pan. Drizzle soy sauce and sesame oil around the perimeter of the wok. Add white pepper and toss everything for 1-2 minutes until well combined and heated through.
- Turn off heat and fold in green parts of scallions, reserving some for garnish. Taste and adjust seasoning if needed.
- Serve immediately in warm bowls, garnished with remaining scallions.