Chicken Fried Rice 2020

Planning Time: 15 minute
Cook Time: 15 minute
Total Time: 30 minutes

Ingredients:

1 lb chicken thighs boneless, skinless and cut
1/2 tsp ocean salt
1/4 tsp dark pepper
3 Tbsp additional light olive oil or high warmth cooking oil
4 huge eggs
5 cups cooked white rice chilled*
2 Tbsp soy sauce (or GF Tamari) or added to taste*
1/2 tsp sesame oil or to taste
12 oz solidified peas and carrots completely defrosted
1/4 cup green onion hacked

Method: 

Prep all fixings before beginning the stove. Cut back off overabundance excess and cut chicken thighs into scaled down pieces. Move to a bowl and season with 1/2 tsp salt and 1/4 tsp dark pepper. In a different bowl, beat together 4 eggs.

Bring a huge non-stick skillet or wok over medium/high warmth and include 1 Tbsp oil. Include chicken and cook for 4-5 minutes, mixing infrequently, or until completely cooked through. Move to a plate.

Decrease warmth to medium. Include 1 Tbsp oil at that point fried eggs and mix and scramble for a moment, separating the egg with your spatula. Cook just until never again wet and promptly move to the plate with chicken.

Use tongs to clean skillet off with a paper towel. Twirl in another 1 Tbsp oil at that point spread 5 cups rice equally over the dish. Cook 1 to 2 minutes without upsetting at that point mix and sauté another 1 to 2 minutes. Rice should sizzle.

Shower 2 Tbsp soy sauce and 1/2 tsp sesame oil over the rice and mix well. Include completely defrosted vegetables and blend well.

Include cooked chicken and fried eggs back to the dish. Include 1/4 cup green onion and blend well. Keep on cooking until veggies and rice are hot and rice sizzles, mixing every now and again. Include more soy sauce and sesame oil to taste.