Description
A quick and satisfying one-skillet meal using leftover rice, tender chicken, and vibrant veggies, all tossed in soy sauce.
Ingredients
- 2 cups cooked rice (day-old recommended)
- 1 cup cooked chicken, diced
- 2 large eggs, beaten
- 1/2 cup frozen peas, thawed
- 1/2 cup carrots, diced
- 2 cloves garlic, minced
- 2 shallots, chopped
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Green onions, sliced, for garnish (optional)
Instructions
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until shimmering.
- Add the minced garlic and chopped shallots. Sauté for 30–60 seconds until fragrant.
- Push the aromatics to one side. Pour in the beaten eggs and scramble until just set.
- Stir in the chicken, peas, and carrots. Cook for 1–2 minutes.
- Add the cooked rice, breaking any clumps, and spread across the pan.
- Pour soy sauce over the rice and stir thoroughly.
- Taste and season with salt and pepper. Cook for 3–5 minutes until heated through and some rice shows light browning.
- Remove from heat, garnish with green onions, and serve hot.
Notes
For a vegetarian version, substitute chicken with tofu. Add sesame oil at the end for a nuttier aroma.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese