Chicken Fried Rice


Completely Stacked Pan-fried Rice made with succulent and delicious chicken thighs, firm and flawlessly cooked rice, veggies, egg, and heavenly Asian flavors. Making this much-cherished dish at home couldn’t be simpler (or more delectable!).



2 eggs

¼ chopped scallions

1 Tbsp. soy sauce

Sprinkle of sesame oil about 1 tsp.


4 bone-in skin-on chicken thighs

1 tsp. kosher salt

½ tsp black pepper

½ tsp. Chinese 5 zest


4 cups cooked white or darker rice

3 Tbsp. minced garlic

2 Tbsp. minced ginger

3 cups frozen peas and carrots

¼ cup of soy sauce

2 Tbsp. rice wine vinegar

½ cup sliced green onion

Sriracha to serve


In a little bowl, whisk together eggs, scallions, and soy sauce.

Warmth an enormous skillet or wok over medium warmth. Sprinkle in sesame oil.

Include egg blend; cook until base is delicately seared and the top is simply set around 4 minutes.

Flip omelet, and cook until base is delicately seared around 2 minutes. Expel skillet from heat; expel omelet from skillet. Meagerly cut, and put in a safe spot.

Season chicken with salt, pepper, and 5 flavor. A spot in skillet, skin side down.

Warmth skillet over medium. Cook, without turning, until base is seared and fresh, around 15 minutes.

Turn chicken; cook until a meat thermometer peruses 160°, around 10 minutes more. Expel chicken from skillet; move to plate.

Increment warmth to medium-high. Include rice, garlic, and ginger to hot drippings in skillet, spreading in an even layer; sprinkle with peas and carrots.

Cook until rice is fresh, around 5 minutes. Utilizing a spatula, scratch firm rice from the base of the skillet.

Cook, blending every so often, until about portion of rice is fresh, around 3 minutes more. Expel from heat.

Mix in cut omelet and green onion. Top with chicken; shower with sriracha, whenever wanted.


You can utilize a wok for this, yet I love utilizing a huge, high-sided skillet to help get any scatters.

In spite of the fact that it might appear to be insane to cook the chicken for such a long time without moving it, be sure!

It’s the key to getting the skin decent and fresh. On the off chance that you need, you can flip the chicken a couple of times, however, it’s redundant.

Treat yourself to a moment read thermometer; it’s an extraordinary apparatus for checking the doneness of the chicken without hacking into it.

Try not to stress over keeping the omelet warm while you cook the chicken and rice; it will heat up immediately when you mix it back in toward the end.

Make certain to cook your rice early, ideally, the day preceding. The drier the rice, the crispier it will get in the container.

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