Chicken Fried Rice
By Matt Hussey
- Prep
- 10 min
- Cook
- 12 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 2–3 cooked chicken thighs, diced
- 1 tbsp oil
- ¼ cup frozen peas and carrots
- ¼ cup diced onions (frozen or fresh)
- Cooked jasmine rice (Ready bags, prepare per package)
- 2–3 eggs
- ½ cup soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp hoisin sauce (can use Oyster sauce too)
- Dash of MSG (optional)
- ½ teaspoon Blackstone Island Stir Fry seasoning
- 2 green onions, sliced (for garnish)
Directions
- Preheat griddle to medium heat.
- Add oil and sauté frozen peas, carrots, and onions.
- Add diced chicken to the mix and continue cooking.
- In a bowl, mix together soy sauce, dark soy sauce, hoisin, and MSG to make your fried rice sauce.
- Sprinkle Island Stir Fry seasoning over the chicken and veggies.
- Add more oil and spread jasmine rice on the griddle.
- Crack eggs onto an open area of the griddle with a touch of oil and cook through.
- Stir-fry the rice in oil for 2–3 minutes, then add the chicken and veggies.
- Make a well in the center of the rice and pour in the sauce. Let it reduce for a minute.
- Mix the sauce through the rice mixture, then fold in the cooked eggs.
- Cook for another 1–2 minutes, remove, and garnish with green onions.
