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.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
427 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Serve immediately topped with Sriracha mayo and green onions.
Ingredients
2 tablespoons butter
2 large eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon canola oil
1 teaspoon kosher salt
1 tablespoon sliced green onions, or to taste
2 teaspoons rice vinegar
1 cup shredded cooked chicken
3 cups cooked rice, cooled
2 tablespoons Sriracha mayonnaise, or to taste
0.5 teaspoon ground black pepper
0.5 teaspoon garlic powder
0.5 teaspoon ground ginger
0.5 cup frozen peas
0.33333334326744 cup diced carrots
0.25 cup sliced green onions, white and lighter green parts
