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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.