Chicken fried rice



  • 1 tablespoons olive oil
  • 2 large eggs, beaten
  • 3 scallions, thinly sliced
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons minced garlic
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
  • 2 cups fresh mixed vegetables, chopped
  • 2 cups cold cooked brown rice / white rice
  • 2 ½ tablespoons reduced-sodium tamari or soy sauce (see Tip)


  • The number of ingredients can change as per the number of people being served.
  • If you like you can change the style and make modifications to the mentioned ingredients and recipe.


  1. Heat 1 teaspoon of oil in a spacious flat-bottomed carbon-steel wok or a large, sturdy skillet over high heat. 
  2. Crack the eggs into the hot pan and let them cook without stirring until fully set on one side, approximately 30 seconds.
  3. Flip the eggs and continue cooking until they are just cooked through, about 15 seconds. 
  4. Transfer the cooked eggs to a cutting board and slice them into 1/2-inch pieces. Now, add 1 tablespoon of oil to the wok, along with scallions, ginger, and garlic. 
  5. Cook while stirring until the scallions have softened, approximately 30 seconds. Introduce the chicken to the wok and cook, stirring, for 1 minute.
  6.  Include the vegetables and continue stirring until they reach the desired tenderness, which should take 2 to 4 minutes. 
  7. Transfer the entire contents of the wok to a generously sized plate. Pour the remaining 1 teaspoon of oil into the wok, add the rice, and stir until it’s hot, taking about 1 to 2 minutes. 
  8. While stirring, ensure to lift the rice from the bottom to the top so that it’s uniformly coated with oil and evenly cooked. Reintroduce the chicken mixture and the sliced eggs to the wok.
  9. Add tamari (or soy sauce) and stir until everything is well combined.
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