This chicken fried rice is an amazing dish to use up your leftovers. It’s an easy meal that you can get ready in under thirty minutes. It’s the best-fried rice you’ll ever make. A restaurant-quality chicken fried rice that you can easily and quickly make at home.


4 large eggs

1 pound chicken thighs, boneless, skinless, and trimmed

3 tablespoons extra light olive oil, or high heat cooking oil

12 ounces frozen peas and carrots, fully thawed

5 c. cooked white rice, chilled

1 1/2 teaspoons sesame oil, or to taste

1/4 c. green onion, chopped

2 tablespoons soy sauce, (or GF Tamari) or added to taste

1/2 teaspoon sea salt

1/4 teaspoon black pepper

How to make Chicken Fried Rice

Step 1: Start by trimming the excess fat from the chicken. Into bite-size pieces, cut the chicken thighs. Place the pieces of chicken in a bowl and sprinkle with half tsp salt and 1/4 tsp black pepper. Whisk 4 eggs in another bowl.

Step 2: Drizzle 1 tablespoon of oil in a hot large non-stick skillet or work over medium/high heat. Then, add the chicken and sear for about 4 to 5 minutes, stirring often, until the chicken is completely cooked. To a plate, transfer the chicken when done.

Step 3: Adjust the heat to medium and add 1 tbsp oil to the now-empty wok. Scramble the eggs, stirring for a minute and breaking the egg using a spatula. Cook the egg until just no longer wet. To the plate with the chicken, quickly transfer the scrambled egg.

Step 4: Using a paper towel, wipe the skillet clean. Add another 1 tbsp oil and swirl to coat the bottom of the skillet. Over the pan, evenly spread 5 cups of rice and cook for about 1 to 2 minutes, undisturbed. Then, stir and continue to cook for an additional 1 to 2 minutes. At this point, the rice should sizzle. Over the rice, drizzle 2 tbsp soy sauce and 1 1/2 tsp sesame oil. Stir well before adding in the thawed veggies. Mix again.

Step 5: To the skillet, return the cooked chicken and scrambled egg. Next, stir in 1/4 c green onions. Cook further until the rice and veggies are hot and the rice sizzles, stirring often. To taste, season with extra soy sauce and sesame oil.


To prevent the fried rice from getting sticky, make sure to rinse the rice before cooking. This will get rid of the extra starch. For 5 cups of cooked white rice, you need about 1 1/2 cups of raw rice.

Easily make this dish gluten-free by simply using Tamari soy sauce or a soy sauce labelled “gluten-free”.

Nutrition Facts:

Amount Per Serving: Calories 486, Calories from Fat 216, Fat 24g37%, Saturated Fat 6g38%, Cholesterol 183mg61%, Sodium 676mg29%, Potassium 376mg11%, Carbohydrates 45g15%, Fiber 3g13%, Sugar 1g1%, Protein 22g44%, Vitamin A 5644IU113%, Vitamin C 7mg8%, Calcium 54mg5%, Iron 2mg11%

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