Chicken Fried Rice

Course: Dinner, lunch

Cuisine: Asian

Keyword: chicken fried rice

Prep Time: 25

Cook Time: 25

Servings: servings

Calories: 473kcal

Author: Victor

Crispy chicken mixed with fried rice and vegetables, full of Asian flavors, simply delicious.

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Ingredients

For step 1:

6 chicken thighs bone in and skin on, or boneless and skinless
1 tsp sesame oil
1 tsp kosher salt
1 tsp garlic powder or granulated garlic
1 tsp onion powder or granulated onion
1/4 tsp black pepper
2 Tbsp cooking oil for frying

For step 2:

2 Tbsp peanut oil or canola, or olive oil
3/4 cup finely diced carrots
1 cup finely diced white onion
3 garlic cloves minced
1 Tbsp fresh ginger root about 1 inch long, peeled and grated

For step 3:

4 cups cooked jasmine rice or any long-grain rice; about 1 1/3 cup raw rice
2 Tbsp soy sauce regular; if using low sodium, you may add an extra tablespoon or a couple of pinches of salt.
3 Tbsp unsalted butter
1/2 tsp white pepper

For step 4:

2 eggs lightly whisked

For step 5:

1/3 cup water chestnuts about 5-6 chestnuts, chopped
½ cup green onions 2 stalks, thinly sliced
1 tsp sesame oil

Instructions

Rub the chicken thighs with sesame oil, then season with salt, pepper, and garlic and onion powders. Heat a non-stick frying pan with two tablespoons of oil over medium low heat, add the chicken skin side down. Cover, leaving just a small crack, and cook for 4-5 minutes, until well-browned. Flip the chicken pieces, cover and cook for another 4-5 minutes or until cooked to at least 165F internal temperature. If the chicken is browning too fast, flip more frequently or lower the temperature. Once the chicken is done, remove from heat, let cool until you can handle it by hand, remove bones and cut into bite size pieces.
In a wok or a large non-stick pan, heat peanut oil (or any cooking oil) over medium-high heat. Add the onions and carrots, and saute for about 2-3 minutes, frequently stirring, until lightly browned. To help the vegetables soften up, lower the heat to medium, add two tablespoons of water, and cover with a lid. Let saute for another 3-5 minutes, stirring every 1 minute or so, until the vegetables are soft enough. Add the garlic and the ginger, and saute for another minute, or until the garlic is fragrant.
Add the rice, soy sauce, butter and white pepper. Mix with the vegetables and saute for about 3-4 minutes, constantly stirring and breaking up any rice clumps. Remove from heat and set aside.
In a separate non-stick pan, cook the eggs slightly, as you would scrambled eggs, constantly scraping and mixing with a spatula. Immediately transfer to the rice and vegetable mix.
Place the wok with the rice and the vegetable mix, and the eggs, back on the stove over medium heat. Add the chicken, water chestnuts, green onions and sesame oil. Gently fold into the rice mix and saute, gently stirring, for 1 minute, to warm up the chicken. Remove from heat and serve immediately.

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