From christieathome.com

Easy Chicken Fried Rice

4 servings · 20 min prep · 10 min cook

Ingredients

For the chicken marinade

• ½ lb skinless boneless chicken thighs, thinly sliced
• 1 teaspoon regular soy sauce
• 1 teaspoon Shaoxing Cooking Wine
• 1 teaspoon cornstarch

For the sauce

• 2 tablespoon regular soy sauce
• ½ tablespoon dark soy sauce
• 2 teaspoon sesame oil, toasted
• 1 teaspoon chicken bouillon powder
• ⅛ teaspoon white pepper

For assembly

• 4 teaspoon vegetable oil
• 4 ½ cups cooked jasmine rice, cold day-old broken up
• 3 large eggs, beaten
• 1 small shallot, finely diced
• 3 garlic cloves, minced
• 1.5 cups peas and carrots

Steps

1. In a medium bowl, combine ½ lb sliced chicken thighs with 1 teaspoon soy sauce, 1 teaspoon Shaoxing Cooking Wine and 1 teaspoon cornstarch. Set aside to marinate for 5-10 minutes.

   5-10 min

2. In a small bowl, combine 2 tablespoon soy sauce, ½ tablespoon dark soy sauce, 2 teaspoon sesame oil, 1 teaspoon chicken bouillon powder and ⅛ teaspoon white pepper. Set aside.
3. Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Fry the chicken until fully cooked and lightly browned, then remove it from the pan. Set aside.

   5-7 min

4. Add 1 teaspoon vegetable oil to the pan. Sauté the 3 garlic and shallots for 10 seconds, then add 1 ½ cups peas and carrots and fry for another 10 seconds. Push everything to one side of the pan.
5. Add the remaining 2 teaspoon oil to the empty side of the pan. Pour in 3 large beaten eggs and let them sit for 20 seconds before scrambling them into bite-sized pieces. Toss everything together.
6. Add 4 ½ cups rice and 4 ½ cups cooked chicken and toss until combined. Break up any remaining clumps. Pour the sauce along the edges of the pan and let the sauce toast for 5 seconds before tossing. Continue tossing until the rice is evenly coated with the sauce and heated through. Enjoy!

   3-5 min

Nutrition

Per serving

kcal

438

protein

25 g

carbs

64 g

fat

9 g

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