Dinner
Easy Chicken Fried Rice
Golden chicken pieces sizzle with ginger, garlic, and scallions, mingling with colorful vegetables and fluffy brown rice. A splash of tamari adds deep savoriness while bits of fried egg bring soft, custardy bites throughout each forkful.
- Total
- 33 min
- Prep
- 25 min
- Cook
- 8 min
- Serves
- 4
Nutrition per Serving
- Calories
- 442
- Protein
- 32g
- Carbs
- 40g
- Fat
- 16g
- Fiber
- 6g
- Sugar
- 4g
- Sodium
- 619mg
Ingredients
- 1 tsp peanut or canola oil plus 2 tablespoons, divided
- 2 large eggs, beaten
- 3 scallions, thinly sliced
- 2 tsp grated fresh ginger
- 2 tsp minced garlic
- 1 lb boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
- 2 cup frozen mixed vegetables, thawed
- 2 cup cold cooked brown rice
- 2 1/2 tbsp reduced-sodium tamari or soy sauce (see Tip)
Instructions
- Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
- Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken; cook, stirring, for 1 minute. Add vegetables; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.
- Add the remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.
- Return the chicken mixture and the eggs to the wok; add tamari (or soy sauce) and stir until well combined.