Leftovers Chicken Fried Rice Recipes

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LEFTOVER CHICKEN FRIED RICE



Leftover Chicken Fried Rice image

This Chicken Fried Rice recipe is a great way to transform cooked leftover rice into a new dish that doesn't feel like leftovers at all! Tilda Pure Basmati rice cooks up super fluffy with separate grains, making it great for fried rice. It's so easy to make and only takes 15 mins!

Categories     Dinner, Lunch, One pot dish, 0 - 15 Minutes, Easy

Time 30m

Yield Serves 4

Number Of Ingredients 13

250g leftover Tilda Pure Basmati Rice (chilled)
3 tbsp sesame oil
1 heaped tsp ginger & garlic paste
½ onion, diced
3 spring onions, sliced
¼ red pepper, finely chopped
¼ yellow pepper, finely chopped
Juice of half a lemon
Pinch of salt
1 egg
250g cooked chicken
4 tbsp soy sauce
½ tbsp chilli crisp

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



Leftover Chicken Fried Rice image

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

1 Tablespoon Vegetable or Sunflower Oil
2 Eggs, beaten
400G Cold Cooked Long Grain Rice
250g Leftover Roast Chicken, cut into small pieces
4-5 Spring Onions, sliced
50G Frozen Peas, defrosted by pouring over boiling water and leaving for a few minutes (drain well before adding to the rice)
50G Sweetcorn, Frozen or Canned
25g Mushrooms, sliced thinly (optional)
1-2 Tablespoons Light Soy Sauce, or to taste
Sriracha or Chilli Sauce for Serving

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



Leftovers Chicken Fried Rice image

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

2 boneless skinless chicken breasts (baked, cubed)
3/4-1 cup frozen mixed vegetables
2 cups cooked rice, with frozen mixed vegetables mixed in
1 egg, beaten

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

EASY ONE-PAN CHICKEN FRIED RICE



Easy One-Pan Chicken Fried Rice image

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

1 tablespoon canola oil
1 teaspoon sesame oil
⅓ cup diced carrots
¼ cup sliced green onions, white and lighter green parts
½ teaspoon garlic powder
½ teaspoon ground ginger
3 cups cooked rice, cooled
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup shredded cooked chicken
½ cup frozen peas
2 tablespoons butter
2 large eggs, beaten
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 tablespoons sriracha mayonnaise (Kikkoman)
1 tablespoon sliced green onions, or to taste

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

QUICK CHICKEN FRIED RICE FOR TWO



Quick Chicken Fried Rice for Two image

David Tiren of Catonsville, Maryland uses leftover chicken and rice to make this classic Chinese recipe, enhanced with soy sauce and green onions.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

1/4 cup chopped fresh mushrooms
1 tablespoon canola oil
1-1/2 cups cold cooked long grain rice
3/4 cup cubed cooked chicken
2 tablespoons reduced-sodium soy sauce
1 egg, lightly beaten
1 green onion, sliced

Steps:

  • In a large skillet or wok, stir-fry mushrooms in oil until tender. Stir in the rice, chicken and soy sauce. Cook over low heat for 8-10 minutes, stirring occasionally. , Add egg and onion; cook and stir for 1-2 minutes or until egg is set.

Nutrition Facts : Calories 368 calories, Fat 14g fat (2g saturated fat), Cholesterol 153mg cholesterol, Sodium 684mg sodium, Carbohydrate 36g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.

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