Chicken fried rice

Name: Chicken fried rice
Yield: 5 servings
Ingredients: 1.5 lb chicken thighs; 4 cups day-old cooked white rice; 1 bag frozen stir-fry vegetable mix; 3 eggs eggs; 1 whole yellow onion; 4 cloves garlic; ¼ cup soy sauce; 2 tbsp sesame oil; 2 tbsp neutral oil (vegetable or avocado); 3 stalks — topping green onion

5 servings keeps 5 days

Ingredients

1.5 lb chicken thighs shop
4 cups day-old cooked white rice shop
1 bag frozen stir-fry vegetable mix shop
3 eggs eggs shop
1 whole yellow onion shop
4 cloves garlic shop
¼ cup soy sauce shop
2 tbsp sesame oil shop
2 tbsp neutral oil (vegetable or avocado) shop
3 stalks — topping green onion shop

Method

Cube chicken thighs into bite-size pieces. Season with salt + pepper.
Heat oil in large wok or skillet on high. Cook chicken + diced onion + garlic until chicken is cooked through (~8 min). Set aside.
Scramble eggs in same pan, break into small pieces. Set aside.
Add sesame oil + cold rice to pan. Press flat and let sit 2 min to get slight crust. Stir-fry 3-4 min.
Add frozen veg, stir-fry 3 min. Return chicken + eggs. Pour soy sauce over everything.
Toss until evenly coated and hot. Portion into 5 containers.
Toppings: green onion, sriracha, fried egg on top for extra protein.
Reheat: microwave 2-3 min, add a small splash of water and cover with a damp paper towel, stir halfway through.