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.
Ingredients
- canola oil: 1 Tbsp
- sesame oil: 1 tsp
- carrots: 0.33333 cup (diced)
- green onions, white and lighter green parts: 0.25 cup (sliced)
- garlic powder: 0.5 tsp
- ground ginger: 0.5 tsp
- rice, cooled: 3 cups (cooked)
- kosher salt: 1 tsp
- ground black pepper: 0.5 tsp
- cooked chicken: 1 cup (shredded)
- frozen peas: 0.5 cup
- butter: 2 Tbsp
- eggs: 2 piece (beaten)
- soy sauce: 2 Tbsp
- rice vinegar: 2 tsp
- Sriracha mayonnaise: 2 Tbsp (to taste)
- green onions: 1 Tbsp (to taste, sliced)
Metric Conversion
Stages of cooking
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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.
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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.
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Serve immediately topped with Sriracha mayo and green onions.
