Quick Leftover Chicken Fried Rice
Submitted by chubby1
Turn leftover chicken and rice into golden, buttery fried rice in just 15 minutes. Scrambled eggs, sweet peas, and soy sauce transform weeknight scraps into a satisfying one-pan dinner.
YIELD
6 servingsPREP
5 minCOOK
10 minREADY
20 minGot cold rice and leftover chicken sitting in the fridge? This is your rescue mission.
Unlike restaurant-style fried rice that requires a blazing wok and raw ingredients, this version thrives on simplicity: butter instead of oil, pre-cooked everything, and a skillet that won’t complain.
The eggs scramble right in the pan and break into fluffy ribbons that coat every grain of rice.
Sweet peas and scallions add pops of color and freshness, while soy sauce ties it all together with that savory, umami punch.
From fridge to table in 15 minutes flat, and only one pan to wash.
Pro Tips
- Use cold, day-old rice for the best texture. Freshly cooked rice is too moist and will turn mushy instead of getting those crispy edges.
- Don’t overcrowd the pan. If you’re doubling the recipe, cook it in two batches so the rice can fry properly instead of steaming.
- Add frozen peas straight from the freezer. They’ll thaw instantly in the hot pan and stay bright green and sweet.
- Boost the flavor with a splash of sesame oil at the end, or stir in sriracha and a squeeze of lime for a spicy kick.
- Make it a meal by topping with a fried egg, extra scallions, or crispy fried shallots for crunch.
Ingredients
Directions
Cut meat into very small pieces.
Melt butter in frying pan or wok.
Add beaten eggs and stir to keep cooked egg pieces small.
Stir in rice and meat, mixing thoroughly.
Add soy sauce and stir until color of rice is fairly uniform. Add vegetables and continue to cook until heated through.
Comments
