Colorful Fried Rice with Crispy Chicken Thighs
  • CourseMain Dish
  • CuisineBudget-friendly
Ingredients
  • 4 crispy chicken thighs
  • remaining fluffy brown rice
  • 1/2 large white onion
  • 1small knob ginger
  • 1/2head cabbage
  • 1/2bag frozen mixed veggies
  • 3 eggs
  • 1/4cup soy sauce
  • 1tsp. granulated garlic
  • oil, salt and pepper
Instructions
  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. 

Colorful Fried Rice with Crispy Chicken Thighs
Print Recipe
  • CourseMain Dish
  • CuisineBudget-friendly
Ingredients
  • 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
Servings:
Units:
Instructions
  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. 

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