Description
This Chicken Fried Rice recipe offers a flavorful and satisfying meal using tender chicken thighs, fresh vegetables, and fragrant seasonings. Cooked in a cast iron skillet, the dish combines a savory sauce with perfectly cooked rice and eggs for a delicious homemade take on a classic Asian favorite. Ready in just 35 minutes, it makes a quick and wholesome dinner option for the whole family.
Ingredients
Scale
Sauce
- 1/3 cup oyster sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon crushed red pepper flakes
Chicken
- 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)
Vegetables & Flavorings
- 1 small onion, diced
- 1 (3.5-ounce) package shiitake mushrooms, stemmed and chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/2 cup frozen green peas
- 1 tablespoon toasted sesame oil
Rice & Eggs
- 4 cups leftover white or brown rice
- 3 large eggs, beaten
Garnish
- 2 green onions, thinly sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Make the sauce: In a small bowl, whisk together oyster sauce, rice vinegar, and crushed red pepper flakes to create a flavorful sauce base for the fried rice.
- Season the chicken: Pat the bite-sized chicken thigh pieces dry and season them generously with kosher salt and freshly ground black pepper.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat. Add the chicken in batches, searing each piece until golden brown and cooked through, about 7-8 minutes. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the diced onion, chopped shiitake mushrooms, and diced carrots. Cook, stirring occasionally, until the vegetables are tender, approximately 3-4 minutes.
- Add garlic and ginger: Stir in the minced garlic and freshly grated ginger, cooking until fragrant, about 1 minute, to enhance the dish’s aroma and flavor.
- Add green peas: Mix in the frozen green peas and continue cooking until they are heated through, approximately 1-2 minutes.
- Cook the rice: Push the vegetables to the side of the skillet. Add the remaining 1 tablespoon vegetable oil and the toasted sesame oil to the pan. Spread the leftover rice in an even layer and let it cook undisturbed for 2 minutes. Flip the rice to cook the other side for an additional 2 minutes to get a slight crisp.
- Make egg fried rice: Push the rice to one side of the skillet and pour the beaten eggs into the empty side. Stir frequently, cooking until the eggs are thickened and no liquid remains, about 2-3 minutes, incorporating the eggs with the rice as they cook.
- Combine ingredients: Stir the cooked chicken, sautéed vegetables, and the oyster sauce mixture into the rice and eggs. Cook together for 3-5 minutes, allowing the flavors to meld and the dish to heat through evenly.
- Serve: Transfer the chicken fried rice to serving dishes and garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately while hot.
Notes
- Using leftover rice is best for fried rice as it’s drier and prevents clumping.
- If you prefer, substitute chicken thighs with boneless chicken breasts, but thighs tend to be more tender and flavorful.
- Feel free to add other vegetables like bell peppers or snap peas for variety.
- Adjust crushed red pepper flakes based on your preferred spice level.
- For a gluten-free version, substitute oyster sauce with gluten-free tamari.
