Description

A quick and flavorful stir-fry combining cold rice, tender chicken, and colorful vegetables, perfect for busy weeknights and meal prep.

Ingredients

Scale

3 cups cooked rice (preferably cold, day-old rice)

2 cups cooked chicken, diced or shredded

1.5 cups mixed vegetables (peas, carrots, corn, and bell peppers)

2 tablespoons cooking oil

2 large eggs, lightly beaten

3 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce or teriyaki sauce

1 teaspoon minced garlic

0.5 teaspoon grated ginger

2 green onions, sliced

salt and pepper to taste

Instructions

1. Heat a wok or large skillet over medium-high heat and add oil.

2. Pour in beaten eggs and stir until just cooked, then remove and set aside.

3. Add garlic and ginger to the pan and stir for 30 seconds until fragrant.

4. Stir in mixed vegetables and cook for 2 to 3 minutes until crisp-tender.

5. Add diced chicken and cook until heated through and lightly browned.

6. Add cold rice, break up any clumps, and stir-fry until evenly coated.

7. Stir in soy sauce, oyster or teriyaki sauce, salt, and pepper, mixing well.

8. Return cooked eggs to the pan, add green onions, and toss to combine.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: main course
Method: stir-fry
Cuisine: asian

Nutrition

Serving Size: 1 serving

Keywords: chicken and veggie fried rice, leftover chicken with rice, make ahead chicken and rice, rice supper recipes, chicken rice and vegetable recipes, chicken and rice casserole with veggies