Classic Leftover Chicken Fried Rice

Name: Classic Leftover Chicken Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 150 g Leftover cooked chicken; 300 g Cooked white rice (day-old, cold); 2 Large eggs; 1 Medium carrot; 100 g Frozen peas; 2 Garlic cloves; 1 inch Fresh ginger; 30 ml Soy sauce; 5 ml Sesame oil; 15 ml Vegetable oil; 2 stalks Green onions; 0.5 tsp Salt; 0.25 tsp Black pepper

"A quick and satisfying meal that transforms leftover chicken and day-old rice into a flavorful, balanced dish. Perfect for a weeknight dinner, this recipe is a delicious way to use up ingredients you already have."

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2 Porsjoner

Leftover cooked chicken
5.3 oz
Cooked white rice (day-old, cold)
10.6 oz
Large eggs
2
Medium carrot
1
Frozen peas
3.5 oz
Garlic cloves
2
Fresh ginger
1 inch
Soy sauce
2.0 tbsp
Sesame oil
1.0 tsp
Vegetable oil
1.0 tbsp
Green onions
2 stalks
Salt
0.5 tsp
Black pepper
0.3 tsp

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Dice the leftover cooked chicken into small, bite-sized pieces. Set aside.

Prøv å si: "Neste trinn", "Gå tilbake", eller "Gjenta det"

1
Dice the leftover cooked chicken into small, bite-sized pieces. Set aside.
2
Chop the carrot into small cubes. Mince the garlic and ginger. Slice the green onions, separating the white and green parts.
3
In a small bowl, whisk the eggs with a pinch of salt and pepper.
4
Heat 5 ml of vegetable oil in a large wok or frying pan over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove from the pan and chop into smaller pieces. Set aside.
5
Add the remaining 10 ml of vegetable oil to the wok. Add the minced garlic, ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant.
6
Add the diced carrots and frozen peas. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
7
Add the cold cooked rice to the wok. Break up any clumps with your spatula and stir-fry for 3-5 minutes until the rice is heated through and slightly toasted.
8
Return the scrambled eggs and diced chicken to the wok. Pour in the soy sauce and sesame oil. Stir well to combine all ingredients and ensure even coating.
9
Continue to stir-fry for another 1-2 minutes, ensuring everything is well mixed and hot.
10
Garnish with the green parts of the sliced green onions before serving.