2tablespoonsCanola oil(plus extra for cooking chicken)
1poundboneless, skinless chicken thighs
salt and pepper to taste
coarse salt
3large eggs
2teaspoonswater
4green onions(thinly sliced)
1garlic clove(minced)
3tablespoonsrice vinegar
1 1/2cupsfrozen peas(thawed)
4cupscooked rice(day-old leftover rice is best)
Instructions
Drizzle Canola oil in a large nonstick skillet and heat over medium-high heat. Season chicken thighs with salt and pepper and place in pan "pretty" side down. Cook until starting to brown and then flip to finish cooking completely. Remove chicken to a plate until cool enough to handle, shred, and set aside in a warm place. Set pan aside for use in step 3.
In a smaller (medium-sized) nonstick skillet, heat 1 tablespoon oil over medium-low heat; swirl to coat pan. In a small bowl, lightly beat together eggs, 2 teaspoons water, and 1/4 teaspoon salt. Pour into pan; cook, pulling in egg from edge of pan, until set, about 2 minutes. If desired, carefully flip over for a few seconds. Transfer to a plate; when cool enough to handle, cut into strips.
In large skillet, heat remaining tablespoon oil over medium heat. Add scallions and garlic; cook until fragrant, about 1 minute. Add rice; season with salt to taste. Cook, stirring often, until very hot, about 5 minutes. Add vinegar, peas, eggs, and shredded chicken; cook until very hot, about 2 minutes.
Notes
Source: Adapted from Martha StewartYou're Gonna Bake It After Allbakeitafterall.com
Keyword asian, chicken, gluten free, main dish, MSPI, rice