Chicken Fried Rice

🧂 Ingredients

• 3 cups COOKED white rice
• 1 lb. chicken thighs
• 2 large carrots

  peeled & chopped
• 1 large onion

  chopped
• 3 garlic cloves

  minced
• ½ cup frozen peas
• ⅓ cup frozen corn
• 3 eggs
• ¼ cup soy sauce
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 2 tablespoon oil

  olive or canola

Instructions

• 1 In a large skillet over medium-high heat, add 2 tablespoon oil. Once the skillet
  is hot, add the chicken thighs, Cover and cook for 5 minutes, flip chicken over
  and cook for an additional 5 minutes, covered. When done, chicken juices will
  run clear. Remove chicken from skillet and transfer to cutting board. Cut the
  chicken into ½" bite size pieces. Set aside for later.
• 2 In the same skillet you cooked the chicken in, add the onions and carrots. Cook
  about 5-7 minutes over medium heat, stirring occasionally, until tender. Add
  peas, corn, and garlic to the skillet and cook for about 2-3 minutes until corn
  and peas are hot and no longer frozen. Be sure to stir every so often to ensure
  an even cook. Add the chicken back to the skillet.
• 3 Time to stir fry - Turn heat up to high. Add the rice and begin to stir fry for
  about 3-5 minutes. Be careful not to mush the rice with a spatula or spoon when
  stir frying.
• 4 Turn heat to low. Form a whole in the middle of the fried rice and crack in 3
  eggs. Begin to scramble eggs until just almost done. Then, gently mix everything
  together.
• 5 Remove fried rice from heat and serve immediately. Serve with soy sauce and
  sriracha (optional). Enjoy!

Nutrition Info