Chicken Fried Rice

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1/3 cup oyster sauce

2 tablespoons rice vinegar

1/4 teaspoon crushed red pepper flakes

1 pound boneless, skinless chicken thighs (cut into bite-size pieces)

Kosher salt and freshly ground black pepper (to taste)

2 tablespoons vegetable oil (divided)

1 small onion (diced)

1 (3.5-ounce) package shiitake mushrooms (stemmed and choppped)

2 medium carrots (diced)

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

1/2 cup frozen green peas

1 tablespoon toasted sesame oil

4 cups leftover white or brown rice

3 large eggs (beaten)

2 green onions (thinly sliced)

2 teaspoons toasted sesame seeds

Directions

In a small bowl, whisk together oyster sauce, rice vinegar and red pepper flakes.

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat 1 tablespoon vegetable oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.

Add onion, mushrooms and carrots to the skillet. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in garlic and ginger until fragrant, about 1 minute.

Stir in green peas until heated through, about 1-2 minutes; set aside .

Heat remaining 1 tablespoon vegetable oil and sesame oil over medium high heat.

Spread rice in an even layer. Cook, without stirring, for 2 minutes. Flip and spread in an even layer again, cooking for an additional 2 minutes.

Push rice to one side of the skillet; add eggs to opposite side of the skillet, and cook, stirring often, until thickened and no visible liquid egg remains, about 2-3 minutes.

Stir in chicken, vegetables and oyster sauce mixture until well combined, about 2-3 minutes. Continue cooking, stirring constantly, until flavors have blended, about 3-5 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.