Cookout Compass
HomeRecipesChicken Thigh Fried Rice for Two

A measured flat top meal

Chicken Thigh Fried Rice for Two

Cold cooked rice, vegetables and a small chicken portion become two bowls with a garlic and scallion finish. Reheat the rice and chicken fully rather than judging by how hot the griddle feels.

Two bowls of chicken fried rice with peas, carrot, egg and scallion
Makes
2 complete dinner bowls
Preparation
About 15 minutes
Cooking or chilling
About 12 to 18 minutes
Go to the recipeAdd to my meal

Get everything ready

Ingredients

2 complete dinner bowls

What you need

Flat top, covered skillet, spatulas, small bowl and food thermometer.

Time to cook

Method

  1. Check the starting food

    Use rice and chicken that were promptly cooled and refrigerated at 40°F or below. Break up cold rice clumps with a clean fork. Mix soy sauce, garlic and 1 tablespoon water in a small bowl.

  2. Reheat the chicken

    Put the cooked chicken and remaining 2 tablespoons water in a covered skillet over medium heat. Stir often until at least 165°F throughout. Keep hot while preparing the rice.

  3. Cook the vegetables and egg

    Heat the flat top to medium high. Use 2 teaspoons oil to cook the carrot and scallion whites for about 4 minutes. Add peas for another minute. On a clean area, use ½ teaspoon oil to scramble the egg until fully set and at least 160°F, then move it into the vegetables.

  4. Heat the rice fully

    Add the remaining ½ teaspoon oil and the rice to the vegetables. Stir and spread for several minutes. Add the sauce and hot chicken, folding repeatedly until the rice, chicken and combined mixture reach at least 165°F in several areas.

  5. Finish the bowls

    Fold in scallion greens, divide between two bowls and serve promptly. Do not leave the rice on an unheated griddle for later eating.

Before you make it

Cold rice must have been cooled safely

Rice left out overnight is not a useful shortcut. Reheating cannot be relied on to undo unsafe storage.

Cooked amounts are different from raw amounts

The ingredient list starts with 1½ cups cooked rice and eight ounces cooked chicken. Do not buy those weights as raw rice and raw meat without adjusting separately.

Temperature comes first

Use cooked ingredients that were promptly refrigerated. Reheat leftovers to 165°F. Making another dish does not restart their storage time. See the USDA food safety guidance.

Cooking times and serving counts are estimates. The planner rounds up to complete batches. When you multiply a batch, use additional pans or cook in stages rather than crowding the food.

Choose the setup

The accessory guide covers spatulas and thermometer checks. Use the food handling reminders below for cooling and storage.

Serving and leftovers

Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.

Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.

USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.

See USDA leftovers guidance for cooling, storage and reheating.