Description
A quick and forgiving one-pan meal that turns leftover rice and cooked chicken into a savory and satisfying dish.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old and chilled; jasmine or long-grain works best)
- 1 cup cooked chicken, chopped (rotisserie, grilled, or leftover roasted chicken)
- 1 cup mixed vegetables (peas, diced carrots, and diced bell pepper)
- 2 eggs, beaten
- 3 tablespoons soy sauce (use low-sodium if desired)
- 2 tablespoons sesame oil (or a neutral oil with 1 tsp toasted sesame oil for flavor)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat sesame oil in a hot skillet or wok.
- Stir-fry vegetables until just tender.
- Scramble eggs in the pan and break them up.
- Add cold cooked rice and chopped cooked chicken.
- Season with soy sauce, toss until evenly coated, then finish with green onions.
Notes
Use brown rice to add fiber; consider adding chili garlic sauce for spice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg
Keywords: fried rice, quick meal, chicken, easy dinner, one-pan recipe