So Much More Than Fried Rice
Elevate your weeknight dinners with "So Much More Than Fried Rice," a vibrant one-pan meal that's bursting with flavor and packed with wholesome ingredients. This recipe brings a delightful twist to classic fried rice, featuring tender bites of juicy chicken thighs, crisp colorful vegetables like carrots, red bell peppers, and peas, and the aromatic duo of ginger and garlic. The star of the dish is perfectly cooked day-old jasmine rice, which effortlessly soaks up a savory sauce made with soy sauce, oyster sauce, and a hint of toasted sesame oil. The final touch? A sprinkle of fresh green onions, optional cilantro, and a dash of ground white pepper for an irresistible finish. Ready in just 35 minutes, this quick and easy recipe is perfect for busy weeknights and will have everyone at the table asking for seconds. Whether you're using pantry staples or looking for a simple yet satisfying meal, this upgraded fried rice delivers on both flavor and convenience!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice (preferably day-old)
- 1 pound boneless, skinless chicken thighs, diced
- 3 egg
- 1 cup frozen peas
- 1 large carrot, diced
- 1 large red bell pepper, diced
- 3 stalks green onion, chopped
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons neutral cooking oil (e.g. canola or vegetable oil)
- 0.5 teaspoon ground white pepper
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Prepare all your ingredients by dicing the chicken, chopping the vegetables, and mincing the ginger and garlic. If you haven't cooked your rice in advance, cook it now and allow it to cool.
Heat 1 tablespoon of neutral cooking oil in a large wok or skillet over medium-high heat. Add the diced chicken and stir-fry for 4-5 minutes until fully cooked. Remove the chicken from the pan and set it aside.
In the same pan, heat another tablespoon of neutral cooking oil. Crack the eggs directly into the pan and scramble them. Cook until just set, then break them into smaller pieces. Remove the eggs from the pan and set them aside with the chicken.
Add the minced ginger and garlic to the pan and stir-fry for 30 seconds until fragrant. Add the diced carrot, red bell pepper, and frozen peas to the pan. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
Reduce the heat to medium and add the cooked rice to the pan. Use a spatula or wooden spoon to break up any clumps of rice and mix everything thoroughly.
Return the cooked chicken and scrambled eggs to the pan. Stir to combine, ensuring the chicken and eggs are evenly distributed.
In a small bowl, mix together the soy sauce, oyster sauce, and sesame oil. Pour the sauce mixture over the rice and toss everything to ensure the rice is evenly coated.
Sprinkle the ground white pepper over the rice and give it another quick stir.
Remove the pan from the heat and garnish with chopped green onions and cilantro, if desired.
Serve the fried rice hot and enjoy your upgraded version of a classic dish!
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 3127 mg | 136% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 22.7 g | ||
| Protein | 181.7 g | 363% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 413 mg | 32% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
