Ginger Chicken Fried Rice

A classic Chinese-inspired fried rice featuring succulent chicken thighs and a signature ginger-soy glaze that caramelizes perfectly in a hot wok.

Prep: 20 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb chicken thighs
• 4 cups jasmine rice
• 3 count egg
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp ginger
• 3 clove garlic
• 4 stalk green onions
• 3 tbsp vegetable oil

Cooking instructions

1. Slice the chicken thighs into 1/2-inch bite-sized pieces and mince the garlic and ginger.
2. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook until browned and fully cooked to 165°F, about 5 minutes. Remove chicken from the pan. (about 5 min)
4. Add 1 tablespoon of oil to the same pan. Scramble the eggs until just set, then remove from the pan. (about 2 min)
5. Add the remaining oil to the pan. Stir-fry the ginger, garlic, and white parts of the sliced green onions until fragrant, about 1 minute. (about 1 min)
6. Add the cooked jasmine rice and stir-fry, breaking up any clumps, until the grains are hot and slightly toasted, about 3 minutes. (about 3 min)
7. Return the chicken and eggs to the pan. Pour the sauce mixture over the rice and toss everything together over high heat until well combined and evenly coated, about 4 minutes. (about 4 min)
8. Garnish with the green parts of the sliced green onions and serve immediately.