Description
A quick, colorful, and deeply satisfying dish made with cold rice, tender chicken, veggies, and a rich soy-sesame flavor. Perfect for weeknights or using up leftovers.
Ingredients
Scale
- 4 cups cooked white rice (preferably day-old)
- 1 cup diced cooked chicken breast
- 1/2 cup finely diced carrots
- 1/2 cup green peas
- 2 large eggs, lightly beaten
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
Instructions
- Heat your wok or skillet over medium-high heat until hot.
- In a small bowl, beat the eggs. In another bowl, mix soy sauce and sesame oil.
- Add 1 tablespoon of vegetable oil to the hot wok, pour in the eggs, scramble them, then remove and set aside.
- Add the remaining oil and sauté garlic until fragrant. Add chicken, carrots, and peas, and stir-fry for 2–3 minutes.
- Add the cold rice and break up any clumps. Return the scrambled eggs to the wok.
- Pour in the soy sauce mixture and stir everything together until well combined and heated through.
- Stir in chopped green onions, toss, and remove from heat.
- Serve hot and garnish with more green onions if desired.
Notes
- Use cold, day-old rice for best texture and to avoid mushiness.
- Prep all ingredients in advance since stir-frying moves quickly.
- Feel free to customize with your favorite veggies or protein swaps.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 105mg
Keywords: fried rice, Chinese dinner, easy rice bowl, chicken rice stir-fry