Leftovers Chicken Fried Rice Food
LEFTOVER CHICKEN FRIED RICE
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
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
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
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
CHINESE CHICKEN FRIED RICE II
Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.
Provided by LISA TOURVILLE
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
- Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 25.9 g, Cholesterol 83.2 mg, Fat 10.2 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 3.4 g, Sodium 515.6 mg, Sugar 1.4 g
PINEAPPLE FRIED RICE FROM COOKED (LEFTOVER) RICE AND CHICKEN
Make and share this Pineapple Fried Rice from Cooked (Leftover) Rice and Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put oil in a wok.
- Add garlic.
- When it turns slightly brown, add eggs or vegetables, rice, chicken or vegetables, spring onions, salt, soy sauce, white pepper powder and sugar.
- Mix well.
- Add in raisins and pineapples.
- Mix well.
- Garnish with fried cashews and serve.
EASY ONE-PAN CHICKEN FRIED RICE
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
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
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