Careme

Ingredients

• Simple Truth Boneless Skinless Chicken Thighs 1 lb 4.49
• Green Cabbage 1 lb 1.49
• Kroger Whole Carrots 1 bag (2 lb), use 2 medium carrots 2.49
• Kroger Whole White Mushrooms 1 package (8 oz) 2.79
• Spinach 1 bunch/package, use 2 packed cups 2.69
• Green Onions 1 bunch 1.50
• Ginger Root 1 piece, use 1 tablespoon grated 4.99
• Garlic 1 bulb, use 3 cloves 1.50
• Kroger Yellow Onion 3 lb Bag 1 bag, use 1 small onion 3.49
• Kroger Long Grain or Jasmine rice 1 cup cooked from pantry or leftover rice, preferably 3 cups cooked chilled
• Eggs 2 large
• Low-sodium soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 1 tablespoon
• Neutral oil 2 tablespoons
• Black pepper to taste

Instructions

1. Prep all of the ingredients first so the stir-fry moves quickly. Pat dry 1 pound boneless skinless chicken thighs and cut into 1-inch pieces. Thinly shred 3 packed cups from the 1 pound green cabbage. Peel and cut 2 medium carrots from the 2 pound bag into thin matchsticks. Slice 4 ounces of the 8 ounce mushrooms. Thinly slice 1 small onion from the 3 pound yellow onion bag. Slice 3 green onions, separating whites and greens. Mince 3 garlic cloves from 1 bulb. Grate 1 tablespoon ginger. Roughly chop 2 packed cups spinach. If needed, cook rice ahead so you have 3 cups chilled cooked rice.
2. In a small bowl, stir together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 tablespoon honey or brown sugar.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, season lightly with black pepper, and cook for 4 to 5 minutes, turning once, until browned and cooked through. Add half of the garlic and half of the ginger during the last 30 seconds. Pour in 1 tablespoon of the sauce mixture and toss until glossy. Transfer the chicken to a plate.
4. Add the remaining 1 tablespoon neutral oil to the skillet. Add the onion, green onion whites, carrots, mushrooms, and shredded cabbage. Stir-fry for 4 to 5 minutes until the vegetables soften but still keep some bite.
5. Push the vegetables to one side. Crack in 2 eggs and scramble them in the empty space until just set. Add the remaining garlic and ginger and stir for 15 seconds until fragrant.
6. Add the 3 cups chilled cooked rice and the remaining sauce mixture. Toss well, breaking up any clumps, and cook for 2 to 3 minutes until the rice is hot and lightly fried. Fold in the chopped spinach and cooked chicken and toss just until the spinach wilts.
7. Taste and adjust with a little extra soy sauce or pepper if needed. Plate the fried rice in shallow bowls, mounding it high. Spoon the glossy chicken pieces over the top and finish with the sliced green onion greens for a fresh, restaurant-style look.
8. Serve immediately. If pouring wine, a dry Riesling or Sauvignon Blanc is the best match.