Taste the Air-Chilled Difference®

Chicken & Kale Fried Rice

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Chicken & Kale Fried Rice
Quick Recipe
Easy Recipe

Serves 4 to 6

This easy weeknight fried rice is a great way to use up leftover rice. Kale adds a punch of fresh flavor to the classic combination of ginger and garlic.

  • ¼ cup sesame oil
  • 1 package boneless skinless Smart Chicken thighs
  • ½ small onion diced
  • 1 carrot, diced
  • 2 garlic cloves, sliced
  • 2 tablespoons minced ginger
  • 1 bunch kale (approximately 4 cups), chopped
  • 2 cups rice, cooked
  • Butter, as needed
  • 4 eggs, lightly beaten
  • ½ cup soy sauce
  • ¼ cup sweet chili sauce
  • 5 scallions, sliced

In a large skillet, heat sesame oil until hot and almost smoking. Add the chicken, onion, carrot, garlic, and ginger, and sauté for 5 minutes. Add the kale and allow to wilt down about another 5 minutes. Add the rice and stir until heated through. Heat a medium non-stick skillet with butter and scramble the eggs. Add eggs, soy sauce, sweet chili sauce, and scallions to the rice and enjoy.