Leftover Chicken Fried Rice with Eggs and Vegetables
Cold cooked rice and chicken stir-fried with vegetables, eggs, soy sauce, and green onions.
Ingredients
Main ingredients
- 2 cups cooked rice use cold leftover rice for the best texture
- 1 cup cooked chicken diced
- 1 cup mixed vegetables like peas and carrots
- 2 large eggs beaten
Flavorings
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil divided
- 2 stalks green onions sliced
- Salt and pepper to taste
Instructions
Instructions
- Break up the cold cooked rice, dice the cooked chicken, beat the eggs, and slice the green onions. Use rice and chicken that were promptly refrigerated and remain within their original storage window.
- Heat 1 tablespoon sesame oil in a large skillet or wok over medium to medium-high heat, without letting it smoke. Stir-fry the vegetables until hot and tender, letting any released water evaporate.
- Push the vegetables aside and add the remaining 1 tablespoon sesame oil to the open area. Add the eggs and scramble until set with no liquid egg remaining, then break into pieces and mix with the vegetables.
- Add rice, chicken, and soy sauce. Stir-fry, breaking up clumps, until evenly hot and 165°F throughout; check several spots with a thermometer.
- Stir in green onions, taste before adding salt and pepper, and divide into four portions. Serve immediately.
Notes
- Refrigerate within 2 hours; use within 3–4 days of the rice or chicken’s original cooking date, whichever is earlier.
- Reheat only the needed portion to 165°F; reheating does not reset the storage period.