This easy stove-top fried rice recipe is perfect for using up leftover chicken with a bag of frozen veggies. Quick enough for a busy weeknight dinner, kids will gobble it right up!
PREP TIME 5 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 8servings
Ingredients
3cupsleftover white rice
3tablespoonsvegetable or wok oil
2eggsbeaten
2tspminced garlic
Healthy sprinkle of dried ginger
Sprinkle of red pepper flakes
1chopped onion
1/2cupfrozen vegetables;I love a mix that includes: peas, corn, carrots, and green beans but use whatever blend your family prefers!
1chopped red pepperoptional
1/3cupTamaridark aged soy sauce
1cupshredded rotisserie chickenoptional
Instructions
Heat a wok or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic, ginger, and red pepper flakes to the pan and stir.
Add bell pepper and onions to the pan and quick stir-fry veggies until heated through and just barely starting to char. Add remaining veggies and saute till heated through.
Add rice to the pan and combine with mixture. Fry rice with veggies 2 or 3 minutes. Add soy sauce to the rice and stir fry 1 minute more. Add chicken if using, toss to combine and heat through.
This dish can be turned down to low and let to saute longer while you make additional portions of your meal.