Leftover Chicken Fried Rice Recipes

LEFTOVER CHICKEN FRIED RICE

Steps:

• Add the sesame oil and ginger & garlic paste to a pan over a medium to high heat. Cook for a few mins
• Next add in the diced onion and allow to soften
• Add the spring onions, peppers, salt and lemon juice. Stir for a 3-4 mins
• Push the veggies to one side of the pan and on the other side scramble an egg
• Add in the cooked chicken and leftover rice
• Top with soy sauce and chilli crisp. Stir-fry for 5 mins until everything is well combined
• Garnish with more spring onions and serve

LEFTOVER CHICKEN FRIED RICE

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.

LEFTOVERS CHICKEN FRIED RICE

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.

PINEAPPLE FRIED RICE FROM COOKED (LEFTOVER) RICE AND CHICKEN

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

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.