Easy Leftover Fried Rice With Chicken Food

EASY CHICKEN FRIED RICE - BETTER THAN TAKEOUT

Easy Chicken Fried Rice - Better Than Takeout image

Provided by insanelygood

Time 25m

Number Of Ingredients 11

Ingredients

2 tbsp butter
3 cups cooked white rice (cold)
1 cup frozen sweet peas
1/2 cup carrots
2 eggs (beaten)
1 small onion, chopped
2 green onions (chopped)
1 tsp garlic powder
2 tbsp soy sauce
1 pound boneless chicken breast (cooked, chopped into 1/2 inch dices)
Dash of sea salt and black pepper

Steps:

Melt butter in a large non stick skillet over medium heat.
Add onions, peas, and carrots and cook until tender.
Push the vegetables to one side and pour the beaten eggs on the other side. Scramble the eggs until set.
Mix the eggs and vegetables together.
Add garlic powder and soy sauce and stir to mix.
Add the cooked rice and chicken. Mix well.
You can top it off with green onions and a dash of salt and pepper.
Enjoy!

Nutrition Facts :

LEFTOVER CHICKEN FRIED RICE

Leftover Chicken Fried Rice image

Put your roast chicken leftovers to good use and make this Leftover Chicken Fried Rice! This classic Chinese recipe is easy, delicious and is ready in 20 minutes.

Provided by Nickki Thompson

Categories Main Meals

Time 30m

Number Of Ingredients 10

Ingredients

1 Tablespoon Vegetable or Sunflower Oil
2 Eggs, beaten
400G Cold Cooked Long Grain Rice
250g Leftover Roast Chicken, cut into small pieces
4-5 Spring Onions, sliced
50G Frozen Peas, defrosted by pouring over boiling water and leaving for a few minutes (drain well before adding to the rice)
50G Sweetcorn, Frozen or Canned
25g Mushrooms, sliced thinly (optional)
1-2 Tablespoons Light Soy Sauce, or to taste
Sriracha or Chilli Sauce for Serving

Steps:

Heat the oil in a large wok. Pour in the beaten eggs and cook, stirring, until scrambled. Remove from the heat and set aside.
Add the chicken, add a few shakes of soy sauce and fry for about 5-10 minutes or until the chicken is starting to turn golden and crispy. Remove from the pan and set aside.
Add the cooked rice to the pan and stir fry for about 5 minutes. Add a few shakes of soy sauce and add the peas, sweetcorn, mushrooms if using, spring onions, egg and the chicken.
Stir fry until the rice is starting to turn golden and crispy and everything is piping hot. Remove from the heat and serve with chilli or soy sauce.

Nutrition Facts : Calories 381 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 141 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 677 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

LEFTOVERS CHICKEN FRIED RICE

Leftovers Chicken Fried Rice image

This recipe uses leftover baked chicken breasts and rice with vegetables to create a whole new meal the next day. You can also replace the chicken with leftover ham and it works very nicely.

Provided by Rebecca Farlow

Categories One Dish Meal

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

2 boneless skinless chicken breasts (baked, cubed)
3/4-1 cup frozen mixed vegetables
2 cups cooked rice, with frozen mixed vegetables mixed in
1 egg, beaten

Steps:

Heat a little olive oil in a wok or deep skillet.
Add egg and cook slightly. You want to cook it all the way through, but don't over cook it. You don't want it to brown in this stage.
Remove egg, break it up and set aside.
Add a little more oil.
Reheat chicken in the pan.
Add rice and egg and toss until heated through.
Serve immediately.

Nutrition Facts : Calories 466.6, Fat 6.3, SaturatedFat 1.6, Cholesterol 168.5, Sodium 212.4, Carbohydrate 64.8, Fiber 4, Sugar 0.1, Protein 35.5

EASY ONE-PAN CHICKEN FRIED RICE

Easy One-Pan Chicken Fried Rice image

When you need a meal to feed the entire family and are short on time and groceries, try this easy, one-pan fried rice dish made with with leftover chicken and rice. A handful of veggies add color and texture while a few pantry staple spices and condiments add flavor to this simple stir-fry dish the whole family will love.

Provided by NicoleMcmom

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 teaspoon sesame oil
⅓ cup diced carrots
¼ cup sliced green onions, white and lighter green parts
½ teaspoon garlic powder
½ teaspoon ground ginger
3 cups cooked rice, cooled
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup shredded cooked chicken
½ cup frozen peas
2 tablespoons butter
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 tablespoons sriracha mayonnaise (Kikkoman)
1 tablespoon sliced green onions, or to taste

Steps:

Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
Serve immediately topped with Sriracha mayo and green onions.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.5 g, Cholesterol 138.1 mg, Fat 22.3 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 6.9 g, Sodium 1124.1 mg, Sugar 2.2 g