15-Minute Chinese Fried Rice
Instead of pitching the last few cups of cooked rice from tonight’s dinner, try using it in different ways in your next meal. Here's a great recipe for leftover rice.
Servings: 6
Calories: 371kcal
Cost: $3
Ingredients
- 3 chicken breasts skinless and boneless
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp oyster sauce
- 2 tbsp butter
- 1 tbsp sesame oil
- 3 cloves garlic minced
- 4 eggs slightly beaten
- 1 1/4 cup frozen vegetables peas and carrotss peas, carrots, corn, broccoli, red bell pepper— your choice
- 7 cups cooked, cold rice cooked jasmine, basmati, brown , etc.
- 1/4 cup soy sauce to taste
- 5 scallions chopped
Instructions
- Cut chicken in small cubes and place in bowl. Season generously with salt, pepper and onion powder.
- Add oyster sauce and stir well to coat chicken.
- Heat butter and oil in large skillet or wok over high heat.
- Add garlic and chicken. Stir constantly and cook until no longer pink, 2 to 3 minutes.
- Add beaten eggs to the meat. Cook for 3 to 4 minutes, stirring constantly until eggs are scrambled.
- Add vegetables and stir to incorporate.
- Add cold rice (must be cold for best results).
- Add soy sauce, turn up the heat, and stir until light golden brown. Remove from stove. Stir in chopped green onions (scallions) just before serving.
Nutrition
Serving: 1.25cup | Calories: 371kcal