Chicken Fried Rice

• 分量: 6 servings
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

1 lb chicken thighs (boneless, skinless and trimmed)

1/2 tsp sea salt

1/4 tsp black pepper

3 Tbsp extra light olive oil (or high heat cooking oil)

4 large eggs

5 cups cooked white rice (chilled*)

2 Tbsp soy sauce (or GF Tamari or added to taste*)

1 1/2 tsp sesame oil (or to taste)

12 oz frozen peas and carrots (fully thawed)

1/4 cup green onion (chopped)

手順

Prep all ingredients before starting the stove. Trim off excess fat and cut chicken thighs into bite-size pieces. Transfer to a bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a separate bowl, beat together 4 eggs.

Bring a large non-stick skillet or wok over medium/high heat and add 1 Tbsp oil. Add chicken and cook for 4-5 minutes, stirring occasionally, or until fully cooked through. Transfer to a plate.

Reduce heat to medium. Add 1 Tbsp oil then scrambled eggs and stir and scramble for a minute, breaking up the egg with your spatula. Cook just until no longer wet and immediately transfer to the plate with chicken.

Use tongs to wipe skillet clean with a paper towel. Swirl in another 1 Tbsp oil then spread 5 cups rice evenly over the pan. Cook 1 to 2 minutes without disturbing then stir and sauté another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 Tbsp soy sauce and 1 1/2 tsp sesame oil over the rice and stir well. Add fully thawed vegetables and mix well.

Add cooked chicken and scrambled eggs back to the pan. Add 1/4 cup green onion and mix well. Continue to cook until veggies and rice are hot and rice sizzles, stirring frequently. Add more soy sauce and sesame oil to taste.

栄養

• カロリー: 486 kcal
• 脂肪総量: 24 g
• 飽和脂肪: 6 g
• コレステロール: 183 mg
• ナトリウム: 676 mg
• 炭水化物総量: 45 g
• 食物繊維: 3 g
• 糖質総量: 1 g
• タンパク質: 22 g