This chicken thigh fried rice combines chicken thighs, scrambled eggs and jasmine rice for a family-size dinner with extra lunch portions. Cook and chill the rice the day before, then use the whole batch in the skillet.
Tips for chicken thigh fried rice
This follows Aaron’s family cooking method. Start the rice the day before and keep it chilled overnight. The displayed time is a planning estimate: 15 minutes prep, 30 minutes for the rice cooker, 35 minutes for the skillet and 12 hours overnight refrigeration. Use your rice package and cooker timing and allow longer if needed; the actual overnight interval varies. Skillet capacity still needs confirmation.
High Protein Chicken Thigh Fried Rice with Eggs
Equipment
- 1 Rice cooker
- 1 large skillet (capacity needs confirmation)
- 1 shallow containers
- 1 plate
- 1 spatula
- 1 knife and cutting board
- 1 thermometer
Ingredients
- 1 1/2 lb raw boneless skinless chicken thighs After trimming excess fat.
- 1 1/2 cups dry jasmine rice Standard US cups; approximately two rice-cooker cups. Cook the day before and use the entire cooked batch.
- 4 Tbsp toasted sesame oil divided into two 2-tablespoon portions
- 12 oz frozen peas and carrots use directly from frozen
- 4 cloves garlic minced
- 1/4 cup soy sauce
- 6 large eggs
- Salt to taste
- 1 tsp ground white pepper
- Water for the rice amount according to rice package and rice cooker instructions
Instructions
- The day before, cook 1½ standard US cups dry jasmine rice in a rice cooker using the water and directions on the rice package and rice cooker instructions. Do not substitute a guessed water ratio. Transfer promptly to shallow containers and refrigerate at 40°F or below within 2 hours, or within 1 hour above 90°F. Keep chilled overnight and use the entire cooked batch the following day.
- Cut the chicken thighs, weighed after trimming, into approximately 1/2-inch cubes. Keep the raw chicken and its utensils away from the cooked rice and other ready-to-eat food.
- Heat 2 tablespoons toasted sesame oil in a large skillet over medium-high heat. Add the chicken. Cook for approximately 8 minutes, turning frequently, until cooked through and the chicken reaches 165°F (74°C) internally. Transfer to a plate and set aside while you continue.
- Add the remaining 2 tablespoons toasted sesame oil to the same skillet. Add the peas and carrots directly from frozen and cook for approximately 5 minutes, stirring, until heated through.
- Add the minced garlic and cook for approximately 2 more minutes, stirring to prevent burning.
- Push the vegetables toward the edges of the skillet, leaving an open space in the center. Crack the six eggs into the center, discard the shells and reduce the heat to medium-low.
- Scramble the eggs in the center for approximately 5 minutes, until fully set with no runny egg; an egg mixture should reach 160°F (71°C). Mix the eggs into the peas and carrots. Add salt to taste and the white pepper.
- Add all the refrigerated rice. Break up clumps with a spatula and mix thoroughly with the eggs and vegetables.
- Add the soy sauce. Stir and turn the mixture frequently for approximately 5 minutes.
- Return the cooked chicken to the skillet. Continue stirring and turning for approximately 5 additional minutes, until everything is thoroughly heated. Check several places, including the rice and chicken, reach 165°F (74°C); cook longer if needed rather than relying on time alone.
- Divide the complete batch into approximately seven servings and serve hot. For the preliminary nutrition estimate, use seven equal portions. Refrigerate leftovers promptly in shallow containers within 2 hours, or 1 hour above 90°F; do not leave the whole skillet on the counter to cool.
Notes
Storage and meal prep
Keep rice and finished leftovers at 40°F or below. Use within 3–4 days of the rice’s original cooking date, not 3–4 new days after frying. Cool promptly in shallow containers within 2 hours, or 1 hour above 90°F. Reheat only the portion needed to 165°F throughout, stirring and checking cold spots. Mishandled rice cannot be made safe simply by reheating. Freezer quality has not been checked; no tested freezer claim is made.
Ingredient notes and swaps
Use 1½ standard US cups of dry jasmine rice, approximately the owner’s original two rice-cooker cups. A typical rice-cooker cup holds 180 mL; two hold about 1.52 US cups, rounded here to a practical 1½ cups. Cook and chill the whole batch the day before. Use the cooker’s matching water guidance. The nutrition estimate uses the displayed 1½-US-cup amount; brands and spooning or leveling can vary. All other ingredients and the seven-serving yield are unchanged.
About the nutrition
Nutrition is estimated from the listed amounts and documented reference foods. Brands, portions and ingredient swaps can change the numbers. This follows the owner’s supplied family cooking method; nutrition is Estimated, not Reviewed.