Dump and Bake Chicken Fried Rice

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
• 3 tablespoons vegetable oil, divided
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 cup frozen peas and carrots (no need to thaw)
• 4 cups cooked and cooled jasmine rice (day-old is best)
• 3 large eggs, lightly beaten
• 1/4 cup low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon white pepper (or black pepper)
• 3 green onions, sliced, for garnish

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large, oven-safe skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the cubed chicken in a single layer (work in batches if needed) and cook without moving for 3-4 minutes until deeply golden brown. Flip and cook for another 2 minutes. Remove the chicken to a plate.

3. 3

   Reduce the heat to medium. Add the remaining 1 tablespoon of oil, then the diced onion. Sauté for 4-5 minutes until softened and translucent. Stir in the garlic and ginger, cooking for just 30 seconds until fragrant.

4. 4

   Add the frozen peas and carrots to the skillet and stir for 1 minute. Add the cooked, cooled rice directly to the pan. Use a spatula to break up any large clumps of rice and stir everything together until the vegetables are evenly distributed.

5. 5

   Push the rice mixture to the sides of the pan, creating a well in the center. Pour the beaten eggs into the well. Let them sit undisturbed for about 30 seconds, then scramble them vigorously with your spatula until they are just set into soft curds. Fold the eggs into the rice mixture.

6. 6

   Return the seared chicken to the skillet, nestling it into the rice. In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, and white pepper. Pour this liquid evenly over the entire dish. Give everything a gentle stir to coat.

7. 7

   Cover the skillet tightly with a lid or aluminum foil. Transfer the skillet to the preheated oven and bake for 20 minutes.

8. 8

   After 20 minutes, remove the lid or foil, stir the rice once, and bake uncovered for an additional 5-10 minutes, until the rice has absorbed all the liquid and the top is slightly golden.

9. 9

   Remove the skillet from the oven and let it rest, covered, for 5 minutes. Fluff the rice with a fork, sprinkle with sliced green onions, and serve immediately.