Chicken Fried Rice

This is a really healthy way of making fried rice at home... it's full of so many healthy veggies and tasty chicken thighs. So I accidentally picked up skinless, bone in chicken thighs and didn't realize it until the last minute. I googled how to de-bone chicken thighs and it was actually pretty easy so that's good to know next time they go on sale. :-) I cooked 4 cups of rice the night before in a rice cooker so it would be cold. The reason you want it to be cold is so that you can get those crispy edges and the rice doesn't end up being mushy. 

Anyway I used the recipe from Cook This, Not That and here's how I made it...

Chicken Fried Rice

ingredients

• 1 Tbsp Vegetable Oil

• 2 large scallions, sliced and greens/white separated

• 1 Tbsp fresh ginger, thinly sliced

• 2 cloves garlic, minced

• 1 zucchini, diced

• 2 carrots peeled & diced

• 1 head broccoli but into florets

• 2 cups baby bella mushrooms, stems removed and sliced

• 1/2 lb boneless, skinless chicken thighs, thinly sliced

• 4 cups cooked brown rice (cook it the day before and keep in fridge so it is cold when you are ready to use it)

• 2 Tbsp low sodium soy sauce

• 2 eggs, beaten

directions
1. Using a wok, dutch oven or other large nonstick pan heat oil over medium high heat. Once oil starts to smoke lightly add white parts of onions, ginger and garlic and cook for 1 minute. Add all the rest of the veggies and cook for 5 minutes, stirring frequently.
2. Add the chicken and cook until it is cooked through, about 2-3 minutes.
3. Add the rice and soy sauce and cook for another 2-3 minutes... let the rice get crispy on the bottom and then stir up so you have bits of crunchy goodness in there!
4. Make an opening in the center of the pan and add the eggs and scramble. Mix all ingredients together and serve with green parts of onion on top.

We both really liked this version of fried rice because it has so many veggies. I started cooking this in  a cast iron skillet and realized, ummm this is not going to be big enough-Yikes! I don't have a wok, so I heated up my dutch oven over high heat while I was cooking the veggies. Once my dutch oven was screaming hot I had Q pour everything into it. Then I added rice, etc. So even though I had a slight mishap halfway through... it came out amazing! I can't imagine how good it would be if it you made it in a wok though.

Enjoy!