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Leftover Chicken Breast

Leftover Chicken Breast Fried Rice Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked white rice, cold
  • 1 1/2 cups cooked chicken breast, diced or shredded
  • 3 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 2 tbsp vegetable oil, divided
  • 2 large eggs, beaten
  • 1 cup frozen peas and carrots mix
  • 3 green onions, sliced
  • 1 clove garlic, minced

Method
 

  1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Scramble the eggs until just set, then remove to a plate.
  2. Add the remaining 1 tbsp vegetable oil. Stir-fry the white parts of the green onions, garlic, and frozen peas and carrots for about 2 minutes, until the garlic smells fragrant and the vegetables are tender.
  3. Add the chicken and rice. Spread the rice in a flat layer and let it cook undisturbed for 1 minute, then toss and repeat for another minute, until the rice picks up golden spots.
  4. Mix the soy sauce, sesame oil, and rice vinegar together, then pour over the rice. Toss constantly for 1 minute, until the sauce is absorbed and lightly glazes the grains.
  5. Return the eggs to the pan, toss gently, then sprinkle the green onion tops over everything and serve right away.

Notes

Cold, day-old rice is ideal for the best texture, but freshly cooked rice can work if you chill it on a tray for 20 minutes first. If your chicken breast is very dry, add a teaspoon of water or chicken broth along with the sauce to help it rehydrate.