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Illustration of chicken thigh fried rice with scrambled eggs, peas and diced carrots in a white fluted bowl.

High Protein Chicken Thigh Fried Rice with Eggs

Chicken thighs, scrambled eggs and a full batch of jasmine rice make this a family-size dinner with extra portions for lunch. Cook and chill the rice the day before, then use the whole batch in the skillet.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Overnight refrigeration (planning estimate) 12 hours
Total Time 13 hours 20 minutes
Course Dinner
Servings 7 equal portions (approximate household yield)
Calories 426 kcal

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

Approximately seven household servings; nutrition divides the complete batch into seven equal portions. Chicken is 1.5 lb raw after trimming. Rice is all the cooked yield from 1½ standard US cups dry jasmine rice, approximately the original two rice-cooker cups; modeled as 277.5 g dry for the estimate. No measured cooked-rice weight or fixed cup-per-serving yield is assumed. All six eggs and four tablespoons sesame oil counted. 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. This follows the owner’s supplied family cooking method; nutrition is Estimated, not Reviewed. All listed foods included; no optional toppings.