Chicken Stir Fried Rice
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!
Equipment
- 1 12" skillet
Ingredients
- 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
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