easy Chicken Stir Fried Rice

Chicken stir-fried rice is a quick and easy meal. By using leftover chicken and rice and taking advantage of packaged frozen stir-fry vegetables, you can have this meal from stove to table in 15 minutes or less!

I guarantee your family will ask for this meal time and time again! Full of vegetables and chicken it’s a wonderful dinner that should be added to every meal plan!

You don’t have to make the BBQ Chicken to make this meal.  You can use any leftover chicken and make fresh rice.  However, I have to say getting two meal out of one is quite literally a “winner winner chicken dinner”!  So if you missed my BBQ Chicken Leg recipe you can go here, make it, then make this recipe the next day.  Voila!  Two meals for the price of one.

That’s really all I have to say about that, go forth and make this easy meal my friends. Enjoy! Please so kind and rate the recipe below in the recipe card. Share it on social media and tag Eat2gather!

XO, Sheila

Chicken Stir Fried Rice

Sheila

A quick, easy meal using rice and chicken leftovers is the perfect meal for a busy night. It works great if you like a meal plan—you get two meals out of one!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course dinner

Cuisine Asian

Servings 4 servings

Calories 456 kcal

Equipment

• 1 12" skillet

Ingredients

  

1x2x3x

• 1 tbsp vegetable oil
• 4 cups cooked rice Best if its leftover or at least a day old can use rice that's been in refrigerator up to 4 days.
• 2 cups cooked chicken I like to use leftovers from BBQ Chicken Legs recipe, or from a roaster chicken.
• 16 ounce package stir fry vegetables or whatever you have on hand in your refrigerator
• 2 whole eggs whisked until frothy

sauce

• 1/3 cup Teriyaki sauce any brand works
• 2 tbsp soy sauce
• 1 tbsp fish sauce

see notes for alternate sauce ideas

Instructions

 

• Whisk sauce ingredients together and set aside.
• Heat oil over high heat in a large skillet or wok add rice to skillet and move around getting rice heated through.
• Drizzle beaten egg into rice and continue to move around with spatula until egg is cooked and evenly distributed throughout the rice.
• Add chicken and vegetables to hot skillet with rice egg mixture, continue to move ingredients around in pan.
• Pour sauce in to the skillet. Mix until sauce is completely incorporated. Allow rice to cook for a minute until it begins to brown, move rice around and repeat this process, so there are little bits of caramelization and crunchy bits through out your fried rice. Continue to do this for 5 minutes on high heat.

Notes

Sauces: 1/4 cup soy sauce + 1 tbsp siracha / 1/4 cup soy sauce + 1 tbsp hoisen sauce

You can use any bottled Asian sauce you like.  This recipe is very flexible.

Nutrition

Serving: 1.5cupsCalories: 456kcalCarbohydrates: 58gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 134mgSodium: 1892mgPotassium: 607mgFiber: 3gSugar: 6gVitamin A: 148IUVitamin C: 0.02mgCalcium: 71mgIron: 3mg

Keyword chicken, easy, one pan, rice, root vegetables, stir fry

Tried this recipe?Mention @eat2gather or tag #eat2gather!