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Dinner recipe · from the recipe book

Lime Ginger Chicken Thigh Fried Rice

Crispy-edged fried rice tossed with juicy chicken thighs, tender-crisp broccoli and sweet carrots in a bright lime-ginger glaze with a little heat.

Lime Ginger Chicken Thigh Fried Rice

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1⅔ cups400 gWater
  • 1¼ lb560 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1½ tbsp12 gCornstarch
  • 3¾ cups florets350 gBroccolicut into small florets
  • 3 medium180 gCarrotsdiced small
  • 2 large100 gEggsbeaten
  • 3½ tbsp grated20 gFresh gingergrated
  • 4 cloves12 gGarlicminced
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 1½ limes, juiced60 gLime juice
  • ¼ cup (60 ml)60 gOrange juice
  • 2½ tbsp35 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp30 gCanola oil
  • 1¾ tsp8 gToasted sesame oil
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Combine the rice and the water in a saucepan, bring to a boil, cover, and simmer on low for 15 minutes. Spread the cooked rice on a tray and let it cool for at least 30 minutes so it fries without clumping.
  2. Make the sauce: whisk the lime juice, orange juice, soy sauce, honey, half of the ginger and the red pepper flakes in a small bowl. Set aside.
  3. Toss the chicken thigh pieces with the cornstarch in a bowl.
  4. Heat one third of the canola oil in a large skillet over medium-high heat. Add the beaten egg and scramble until set with no runny parts, about 1 minute, then move to a plate.
  5. Add another third of the canola oil to the skillet. Cook the chicken in one layer, turning once, until browned and it reaches 165°F (74°C), 6 to 8 minutes. Move to the plate with the egg.
  6. Add the carrot and broccoli to the skillet and stir-fry 4 minutes until tender-crisp, adding a spoonful of tap water if the pan gets dry. Add the garlic, the remaining half of the ginger and the green onion whites and cook 30 seconds until fragrant. Move the vegetables to the plate.
  7. Add the remaining third of the canola oil and the cooled rice. Press it flat and let it crisp for 2 minutes, then stir and crisp 2 minutes more.
  8. Return the chicken, egg and vegetables to the skillet, pour in the sauce and toss for 1 to 2 minutes until the rice is glossy and the sauce is absorbed.
  9. Turn off the heat, drizzle with the toasted sesame oil, and top with the green onion greens and cilantro before serving.

Contains: Egg, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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