Budget Chicken Thigh Fried Rice

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken thighs
• 2 cups White rice, uncooked
• 3 each Eggs
• 2 cups Frozen peas and carrots
• 2 cloves Garlic
• 3 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil
• 2 each Green onions, sliced

Instructions

1. Cook the rice according to package directions, ideally the day before — cold, day-old rice fries up much better than fresh, since it's drier and less likely to clump. If you only have fresh rice, spread it on a sheet pan and let it cool completely and dry out for 15-20 minutes before using.
2. Cut the chicken thighs into bite-sized (about 3/4-inch) pieces. Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat and cook the chicken, stirring occasionally, 6-7 minutes, until it's no longer pink and reaches 165°F internally. Remove and set aside.
3. Add the remaining 1 tablespoon oil to the pan. Crack in the eggs and scramble, breaking them into small curds, about 1-2 minutes, then push to one side.
4. Add the frozen peas and carrots and garlic to the other side of the pan and cook 2 minutes, until the vegetables are heated through.
5. Add the rice, breaking up any clumps with your spatula. Return the chicken to the pan and pour the soy sauce and sesame oil over everything.
6. Stir-fry 3-4 minutes, tossing constantly, until everything is heated through and evenly coated. Top with sliced green onions before serving.