Broke Weeknight Chicken Fried Rice with Frozen Veg

• 2 cups cooked jasmine rice, cold
• 1 lb boneless, skinless chicken thighs, diced
• 2 cups frozen mixed vegetables
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 3 large eggs, beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 green onions, chopped
• Salt and pepper to taste

Steps

1. 1 Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned.
2. 2 Push chicken to the sides and crack eggs into the center. Scramble until just set.
3. 3 Add remaining tablespoon of oil, garlic, and onion. Stir-fry until fragrant.
4. 4 Add frozen vegetables and cook until heated through.
5. 5 Stir in the cooked rice, breaking up any clumps.
6. 6 Add soy sauce, oyster sauce, and sesame oil. Toss to combine.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with chopped green onions before serving.

Equipment

• Large skillet or wok
• Spatula

Variations

• Add a dash of Sriracha for a spicy kick.
• Substitute tofu for a vegetarian option.

Substitutions

• Use any type of cooked rice if jasmine isn't available.
• Coconut aminos can replace soy sauce for a gluten-free option.

Pairings

• Pairs well with a light lager or a glass of riesling.

Nutrition

Tips

• Use day-old rice for best texture.
• Customize frozen veggies to your preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 1 month. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of crispy spring rolls or a simple cucumber salad.

FAQ