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Chicken Fried Rice

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Prep Time 15 minutes
Cook Time 30 minutes
Servings 7

Equipment

  • Large Frying Pan
  • Large Saucepan
  • Slow Cooker optional

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion diced
  • 5 carrots diced
  • 1 tsp ginger minced
  • 1 garlic clove minced
  • 6.5 cups chicken broth
  • 3 cups basmati rice
  • 6 chicken thighs cooked and diced
  • 3 cups peas frozen
  • 1.5 cups soy sauce
  • 4 tbsp sesame oil
  • chives for garnish
  • Frank's RedHot optional

Instructions
 

  • In a large pan, sauté onion, carrots, garlic, and ginger in olive oil.
  • In a large pot, bring rice and chicken broth to a boil. Cook until rice is soft and broth is evaporated.
  • When carrots are almost soft, add chicken, peas, and rice. Cook until peas are thawed.
  • Add soy sauce and sesame oil. Remove from heat, and stir to fully incorporate the sauce.
  • Serve in bowls, and garnish with chives and hot sauce.

Notes

I love using my crockpot to cook my chicken. I simply add oil, water, salt, and chicken thighs to my crockpot and cook on high for 4 hours. When it's done, I drain the liquid into a bowl and remove the bones and skin from my chicken. I am left with tender, fully cooked chicken and broth!