Easy Chicken Fried Rice makes for one easy yet tasty and satisfying meal. Juicy and tender chicken, soft, tender peas and carrots, jasmine rice and those scrambled eggs. All topped with an amazing sauce you won't get enough of! Better than take-out, you will find yourself making this fried rice over and over again.
Start by prepping veggies and aromatics; Peel and dice carrots. Measure out 1 cup frozen peas. Mince or press garlic. Thinly slice green onion. Peel and grate ginger. Set all prepped ingredients to the side.
In a small bowl whisk together coconut aminos, sesame oil, garlic, green onion, ginger, pink sea salt, and rice vinegar. Set to the side.
Whisk together eggs and set to the side. Dab dry chicken thighs with a paper towel. Cut chicken thighs into bite sized cubes. At this point you may sprinkle them with some salt, pepper, and garlic powder if you wish for more seasoning. Just keep in mind the sauce has salt too and if you're using leftover rice that may be seasoned too. You don't want to over season your fried rice.
Use 1 tablespoon extra virgin olive oil to grease your skillet or wok. Bring to a medium-high heat. Add chicken bites and cook through until they are golden brown. About 7-8 minutes. Remove cooked chicken from skillet and set to the side.
Use a damp paper towel and wipe your skillet. Drizzle the other tablespoon of extra virgin olive oil and bring to a medium-high heat again. Toss in carrots and stir fry until they are soften. About 3-4 minutes. Once the carrots are soft, toss frozen peas and stir with cooked carrots.
Pour in whisked eggs and scramble together with carrots and peas. They will cook quick, about 2-3 minutes. Once eggs are cooked through and completely scrambled, add cooked chicken back to skillet and stir together with carrots, peas and eggs.
Stir in rice working through any clumps. Pour sauce over rice and continue stir frying for another minute or two. Turn heat off and remove rice from stovetop. Garnish with more green onions and sesame seeds if desired.
Serve immediately or allow to cool off and keep refrigerated for up to 3-5 days if using for meal prep.