Fried Rice with Crispy Chicken
A quick and satisfying weeknight meal featuring crispy fried chicken served over savory fried rice with fresh cucumber slices.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 1 lb chicken thighs
- 3 cups cooked white rice
- 3 tbsp soy sauce
- 2 large eggs
- ½ medium cucumber
- 3 tbsp vegetable oil
Instructions
- 1
Cut the 1 lb chicken thighs into bite-size pieces. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden and crispy, about 8 minutes. Remove and set aside.
- 2
In the same skillet, add 1 tbsp vegetable oil. Push chicken to one side, crack 2 eggs into the empty side, and scramble until just set, about 1 minute.
- 3
Add 3 cups cooked rice and 3 tbsp soy sauce. Stir-fry everything together, breaking up clumps, until rice is hot and slightly toasted, about 3 minutes.
- 4
Slice 0.5 cucumber into thin rounds. Serve the fried rice topped with crispy chicken and cucumber slices on the side.
Tools you’ll need
- large skillet
- spatula
- knife
- cutting board
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