Image for Colorful Fried Rice with Crispy Chicken Thighs

This recipe is part of East Side Table’s Budget Bites meal plan.

Colorful Fried Rice with Crispy Chicken Thighs
Print Recipe
  • CourseMain Dish
  • CuisineBudget-friendly
  • 4 crispy chicken thighs
  • remaining fluffy brown rice
  • 1/2 large white onion
  • 1 small knob ginger
  • 1/2 head cabbage
  • 1/2 bag frozen mixed veggies
  • 3 eggs
  • 1/4 cup soy sauce
  • 1 tsp. granulated garlic
  • oil, salt and pepper
  1. Peel and mince or grate ginger. Slice onion. Chop cabbage into strips. Defrost 1/2 bag frozen veggies. Crack eggs into a small bowl and scramble.
  2. Whisk together 1/4 cup soy sauce, 2 Tbsp. oil, 1 tsp. garlic powder, and salt and pepper to taste. Set aside.
  3. Heat 1 Tbsp. oil in a wok or large pan over medium-high heat. Scramble eggs, then remove from pan and set aside.
  4. Add more oil to pan if needed and cook onion until softened, 2-3minutes. Add ginger and cook for 1 additional minute. Mix in cabbage and sauté until tender. Add thawed frozen veggies and brown rice to the pan and cook for 4-5 minutes.
  5. Pour in soy sauce mixture from Step 2 and mix together, cooking until flavors are incorporated into rice and veggies.
  6. Serve fried rice with crispy chicken thighs on the side. Enjoy!
Recipe Notes

Recipe by East Side Table

East Side Table is comprised of 13 community organizations working together to make cooking at home easier for our East Saint Paul community. By empowering individuals to improve food skills, awareness, and access to healthy foods, we can also improve the overall health and well-being of the East Side. 

Share this Recipe