Chicken Fried Rice with Peas and Carrots
Mains · Serves 4 · Prep 10 min · Cook 15 min · Total 25 min
The best use for yesterday's rice. Cold, day-old rice fries up into separate, chewy grains instead of mush, and the whole thing comes together in one hot skillet.
Ingredients
- 3 tbsp vegetable oil, divided
- 1 lb boneless, skinless chicken thighs, cut in 1/2-inch pieces
- 1/4 tsp kosher salt
- 3 large eggs, beaten
- 1 small onion, diced
- 2 clove garlic, minced
- 1 cup frozen peas and carrots
- 4 cup cold cooked white rice, clumps broken up
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp toasted sesame oil
- 1/4 tsp white pepper
- 3 green onions, thinly sliced
Steps
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken, sprinkle with the salt and cook, stirring now and then, until browned and cooked through (165°F), 5 to 6 minutes. Move to a plate.
- Add 1/2 tbsp oil to the pan, pour in the eggs and scramble until just set, about 1 minute. Add them to the chicken.
- Add the remaining 1 1/2 tbsp oil and the onion. Cook until softened, about 3 minutes, then stir in the garlic and the frozen peas and carrots and cook for 1 minute.
- Turn the heat to high, add the rice and spread it out. Let it sit for 1 minute to toast, then stir and repeat until the rice is hot and a few grains are crisp, about 3 minutes total.
- Add the soy sauce, oyster sauce, sesame oil and white pepper and toss well.
- Fold the chicken and eggs back in along with most of the green onions and cook until hot, about 1 minute. Top with the rest of the green onions.