Introduction
This is the ultimate “use up leftovers” meal. Homemade fried rice is healthier and tastier than takeout, and you can customize it with whatever veggies you have. The secret to perfect fried rice is using cold, day-old rice so it doesn’t get mushy.
Why You’ll Love This Recipe
- Uses Leftovers: The perfect way to use leftover rice and chicken.
- 20-Minute Meal: Super fast prep and cook time.
- Customizable: Add peas, carrots, corn, or whatever you have.
- Better Texture: Not greasy like takeout often is.
- Kid-Friendly: A complete meal in a bowl.
Ingredients
- 3 cups cooked white rice, cold (day-old is best)
- 1 cup cooked chicken, diced
- 2 eggs, scrambled
- 1/2 cup frozen peas and carrots
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, chopped
Instructions
- Heat oil in a wok or large skillet. Scramble eggs and remove.
- Sauté veggies and chicken.
- Add cold rice. Fry for 3-4 minutes, breaking up clumps.
- Stir in soy sauce and sesame oil.
- Toss in cooked eggs and green onions. Serve hot.
Tips
Using fresh, hot rice will result in a gummy mush. Always use cold rice from the fridge. High heat is key for that “fried” flavor.