Description

A vibrant chicken fried rice recipe featuring tender chicken thighs, crispy day-old rice, and a unique smoky roasted red pepper drizzle, offering a high-protein alternative to takeout.

Ingredients

Scale

450 g (1 lb) boneless, skinless chicken thighs, cut into 1 cm (0.5 inch) pieces
3 tbsp low-sodium soy sauce
4 tsp sesame oil
1 tsp cornstarch
200 g (1 cup) jarred roasted red peppers, drained
1 large clove garlic
1 tsp smoked paprika
1 tbsp fresh lemon juice
2 tbsp olive oil
2–3 tbsp vegetable stock or water
Pinch of salt and black pepper
600 g (4 cups) cold, day-old cooked jasmine rice
2 large eggs, lightly beaten
1 medium carrot, finely diced (about 100 g or 0.75 cup)
100 g (0.67 cup) frozen peas, thawed
2 green onions, thinly sliced (whites and greens separated)
3 tbsp neutral cooking oil (canola, vegetable)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
0.5 tsp white pepper

Instructions

Marinate Chicken and Prepare Drizzle: Combine the diced chicken, 1 tbsp soy sauce, 1 tsp sesame oil, and cornstarch; set aside for at least 15 minutes. While chicken marinates, blend roasted red peppers, garlic, smoked paprika, lemon juice, olive oil, and stock until smooth. Adjust consistency with additional stock as needed and season with salt and pepper.
Cook Eggs and Chicken: Heat 1 tbsp neutral oil in a large wok or skillet over medium-high heat. Scramble the beaten eggs for 1-2 minutes until just set, then remove to a plate. Add another 1 tbsp oil to the wok and stir-fry the marinated chicken until cooked through and lightly browned (4-6 minutes). Transfer chicken to the plate with the eggs.
Cook Vegetables and Add Rice: Heat the remaining 1 tbsp neutral oil in the wok. Stir-fry the diced carrot for 2-3 minutes until tender-crisp. Add the minced garlic, grated ginger, and white parts of the green onions, stirring for an additional minute until fragrant. Add the cold, day-old rice, breaking up clumps, and stir-fry for 5-7 minutes, pressing against the wok to create crispy edges.
Combine and Serve: Return the cooked chicken, eggs, thawed peas, and green onion greens to the wok. Add the remaining 2 tbsp soy sauce, 3 tsp sesame oil, and 0.5 tsp white pepper. Toss vigorously for 1-2 minutes until heated through and evenly coated. Serve immediately with a generous drizzle of the Smoky Roasted Red Pepper Drizzle and garnished with reserved green onions.

Notes

Use cold, day-old rice to prevent sogginess and achieve a fluffy texture. Chicken thighs provide better flavor and juiciness for stir-frying. Adjust the amount of stock in the drizzle to achieve desired pourable consistency.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving (approx. 450 g)
Calories: 650 calories
Sugar: 2 g
Sodium: 480 mg
Fat: 26 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 180 mg

Keywords: chicken fried rice, easy dinner, weeknight meal, high-protein, smoky drizzle, leftover rice, stir fry, family recipe