Better Than Takeout Chicken Fried Rice #shorts

By Natasha's Kitchen · 25 min

Ingredients

Instructions

1. Prepare all ingredients before turning on the stove. Trim excess fat from the chicken thighs and cut into bite-sized pieces. Put in a bowl and season with ½ teaspoon sea salt and ¼ teaspoon black pepper. Beat 4 eggs in a separate bowl.
2. Heat a large non-stick skillet or wok over medium-high heat with 1 tablespoon oil. Add the chicken and cook 4 to 5 minutes, stirring occasionally, until cooked through. Transfer to a plate.
3. Lower heat to medium. Add 1 tablespoon oil and the beaten eggs. Stir and scramble for about a minute, breaking up the egg, until no longer wet. Immediately move to the plate with the chicken.
4. Wipe the skillet clean with a paper towel. Swirl in 1 tablespoon oil, then spread 5 cups chilled cooked white rice evenly over the pan. Cook 1 to 2 minutes without stirring, then stir and sauté another 1 to 2 minutes until the rice sizzles.
5. Drizzle 2 tablespoons soy sauce and 1½ teaspoons sesame oil over the rice and stir well. Add 12 oz fully thawed frozen peas and carrots and mix well.
6. Return the chicken and scrambled eggs to the pan, add ¼ cup chopped green onion and mix. Keep cooking, stirring often, until the vegetables and rice are hot and the rice sizzles. Add more soy sauce and sesame oil to taste.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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