Chicken Fried Rice

Comes together so quickly with leftover rice! Made with

chicken, eggs, vegetables and white or brown rice. SO GOOD.

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1 In a small bowl, whisk together oyster sauce, rice vinegar and

red pepper flakes.

2 Season chicken with 1/2 teaspoon salt and 1/4 teaspoon

pepper.

3 Heat 1 tablespoon vegetable oil in a large cast iron skillet over

medium high heat. Working in batches, add chicken to the
skillet in a single layer and cook until golden brown, about 7-8
minutes; set aside.

4 Add onion, mushrooms and carrots to the skillet. Cook,

stirring occasionally, until tender, about 3-4 minutes.

⅓ cup oyster sauce 5 Stir in garlic and ginger until fragrant, about 1 minute.

2 tablespoons rice vinegar

6 Stir in green peas until heated through, about 1-2 minutes;
¼ teaspoon crushed red pepper set aside .
flakes
1 pound boneless, skinless 7 Heat remaining 1 tablespoon vegetable oil and sesame oil
chicken thighs, cut into over medium high heat.
bite-size pieces
Kosher salt and freshly 8 Spread rice in an even layer. Cook, without stirring, for 2
ground black pepper, to minutes. Flip and spread in an even layer again, cooking for an
taste additional 2 minutes.
2 tablespoons vegetable oil, divided
1 small onion, diced 9 Push rice to one side of the skillet; add eggs to opposite side
of the skillet, and cook, stirring often, until thickened and no
1 (3.5-ounce) package shiitake mushrooms,
stemmed and choppped visible liquid egg remains, about 2-3 minutes.

2 medium carrots, diced 10 Stir in chicken, vegetables and oyster sauce mixture until
3 cloves garlic, minced well combined, about 2-3 minutes. Continue cooking, stirring
1 tablespoon freshly grated ginger constantly, until flavors have blended, about 3-5 minutes.
½ cup frozen green peas
11 Serve immediately, garnished with green onions and sesame
1 tablespoon toasted sesame oil
seeds, if desired.
4 cups leftover white or brown
rice
3 large eggs, beaten
2 green onions, thinly
sliced
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2 teaspoons toasted sesame seeds