Takeout will never taste the same once you've tried this homemade chicken fried rice recipe:
1⁄2 lb boneless, skinless chicken thighs, sliced into thin bite-size piecesIn a wok or a large nonstick skillet, heat the oil over medium-high heat.
When the oil is lightly smoking, add the scallion whites, ginger, and garlic, and cook for 30 to 45 seconds. Add the zucchini, carrots, broccoli, and mushrooms, and cook for 4 to 5 minutes, using a spatula to stir the vegetables throughout.Stir in the rice and soy sauce, and cook for another 5 minutes, allowing the rice to get crispy on the bottom.Use a spoon or the spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients.
To achieve that coveted crisp, you'll need to turn up the heat to high during the final moments of cooking. Don't stir the pan—just let the rice sit there for up to 2 minutes as the heat of the pan does its magic.
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