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Leftover Chicken Fried Rice

A fast leftover chicken fried rice with cold rice, vegetables, egg, and a simple savory sauce for an easy weeknight meal.

By PantrySprint Kitchen •
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Leftover chicken fried rice with vegetables and egg

Leftover chicken fried rice is one of the easiest ways to turn two common leftovers — cooked chicken and cooked rice — into a completely different meal. Cold rice is actually useful here because the grains stay separate instead of becoming soft and sticky in the pan.

Why cold rice works best

Freshly cooked rice still holds a lot of surface moisture. After chilling, the grains firm up and are easier to toss over higher heat. If your rice is freshly cooked, spread it on a tray and let it cool before using it.

What you need

  • Cold cooked rice
  • Cooked chicken
  • Eggs
  • Frozen peas and carrots
  • Green onions and garlic
  • Soy sauce and optional sesame oil

How to keep fried rice from getting soggy

  • Use a wide pan so moisture can escape.
  • Do not add too much sauce.
  • Let the rice contact the hot pan before constantly stirring it.
  • Reheat the chicken only until hot so it does not dry out.

Leftover chicken fried rice with vegetables and egg

Leftover Chicken Fried Rice

A fast fried rice built around cooked chicken and cold rice, with vegetables, egg, and a simple savory sauce.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Ingredients Method

Ingredients
  

  • 3 cups cold cooked rice about 570 g
  • 2 cups chopped cooked chicken about 280 g
  • 2 tablespoons neutral cooking oil 30 ml
  • 2 eggs lightly beaten
  • 1 cup frozen peas and carrots about 150 g
  • 3 green onions sliced
  • 2 tablespoons soy sauce 30 ml
  • 1 teaspoon toasted sesame oil 5 ml, optional
  • 1 garlic clove finely chopped
  • Black pepper to taste

Method
 

  1. Break up any clumps in the cold rice before you start cooking.
  2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the eggs and scramble just until set, then transfer to a plate.
  3. Add the remaining oil. Cook the garlic and the white parts of the green onions for about 30 seconds.
  4. Add the peas and carrots, then the cooked chicken. Stir-fry until the chicken is hot throughout.
  5. Add the cold rice. Press and toss it around the pan for 3 to 4 minutes so it heats evenly and gets a little toasted.
  6. Return the egg to the pan. Add soy sauce, sesame oil if using, black pepper, and the green onion tops. Toss well and serve hot.

Storage and reheating

Use cooked rice and chicken that were cooled promptly and stored safely. Reheat the finished fried rice until it is steaming hot throughout, and avoid repeatedly cooling and reheating the same batch.

Easy variations

Swap peas and carrots for corn, chopped broccoli, mushrooms, edamame, or another quick-cooking vegetable. A small spoonful of chili crisp or sriracha can add heat at the table.