When my family has rice as a side, we ALWAYS have way too much rice left over. This recipe would be a great dinner to make when you have an abundance of leftover rice you need to use up.
It’s really quick to make, and is a kid-favorite.
Want a healthier option? You can swap out the white rice with brown rice or even cauliflower rice. You can even increase the veggies by adding shredded cabbage or broccoli. I use low-sodium soy sauce but coconut aminos is also a great option. This dish is so versatile!
Watch me make it here: https://www.instagram.com/stories/highlights/18070494277087557/
chicken fried rice
makes 4-6 servings
- 2 lbs boneless & skinless chicken thighs, cut into bite size pieces
- 1 cup chopped carrots
- 1 cup frozen peas – can be frozen or thawed
- 3 cups cooked white rice
- 2 eggs, scrambled
- 1 teaspoon crushed garlic
- 1-2 tablespoons oil
- 1/2 teaspoon sesame oil
- 2 1/2 tablespoons soy sauce – I use low sodium
- Salt & pepper to taste
- In a large skillet or wok, add 1 tablespoon of oil over medium-high heat.
- Season the chicken with salt and pepper and add to the skillet along with the garlic to brown and cook through.
- Once the chicken is almost cooked through, add the peas and carrots and put the lid on and let it simmer for about 5 minutes over medium heat.
- Drain the chicken and veggie mixture. You can reserve the cooking liquid in case the dish gets dry.
- In the same skillet, add the scrambled eggs and break them apart as they cook.
- Next add the sesame oil and the rice. Allow the rice to pan fry for 2-3 minutes and then add 1 tablespoon of soy sauce.
- Add the chicken and veggie mixture back in with the other tablespoon of soy sauce and stir to combine.
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