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Chicken Fried Rice

a bowl of chicken fried rice made with carrots, onions, peas, green onions, eggs, soy sauce, coconut aminos and sesame oil
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 4 cups cooked long grain white rice (see Note)
  • 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
  • 1¼ teaspoons sea salt, plus more to taste
  • 2 tablespoons cornstarch
  • 3 large eggs
  • 2½ teaspoons toasted sesame oil
  • ⅓ cup coconut aminos
  • 3 tablespoons vegetable oil
  • 2 medium carrots, peeled and finely diced (about 1 cup)
  • ½ medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • ½ cup frozen peas
  • 4 green onions, chopped
  • 3 tablespoons soy sauce or tamari

Method

  1. Bring a large pot of salted water to a boil over high heat.

  2. Add the chicken to a large bowl and season all over with 1 teaspoon of the salt. Add the cornstarch and toss until evenly coated. Add the chicken to the boiling water and cook for 4 minutes, or until no longer pink. Drain the chicken and set aside.

  3. Meanwhile, in a small bowl, beat the eggs with ½ teaspoon of the sesame oil, ½ teaspoon of the coconut aminos, and the remaining ¼ teaspoon salt.

  4. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large skillet or wok over medium-high heat. Add the carrots and cook, stirring until slightly softened, about 3 minutes. Stir in the onions and cook until tender, about 3 minutes more. Stir in the garlic and cook until fragrant, about another 1 minute. Transfer the vegetables to a plate.

  5. Add 1 tablespoon of vegetable oil to the same skillet. Once the oil is glistening, add the egg mixture and cook, scrambling, breaking them into bite size pieces until just set, about 2 minutes. Transfer the eggs to the plate with the vegetables.

  6. Add the remaining 1 tablespoon vegetable oil and remaining 1 teaspoon sesame oil to the skillet. Once the oil is glistening, add the rice in a single layer and cook, undisturbed, until slightly crispy, 2 to 3 minutes. Toss 3 more times, cooking for 2-3 minutes each time.

  7. Reduce the heat to medium. Add the chicken, veggie and egg mixture to the skillet. Stir in the peas, green onions, remaining coconut aminos and soy sauce and cook stirring, until combined and warmed through, about 3 minutes.


Note: We use day-old cooked rice here because it produces a much better texture than using fresh rice, which can be soggy when fried. If you’re using freshly made cooked rice, spread it out on a baking sheet to cool as much as possible before adding to the skillet.