Leftovers Chicken Fried Rice Recipes
This recipe uses leftover baked chicken breasts and rice with vegetables to create a whole new meal the next day. You can also replace the chicken with leftover ham and it works very nicely.
Recipe From food.com
Provided by Rebecca Farlow
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 4
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Mar 9, 2014 Add the rice and cook, stirring, breaking up any clumps. You want to "fry" each grain in the oil so that it's its own separate entity, …
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Mar 9, 2014 Add the rice and cook, stirring, breaking up any clumps. You want to "fry" each grain in the oil so that it's its own separate entity, …
5/5 (1)
Total Time 13 mins
Category Main Course
Calories 487 per serving
- In a large skillet over high heat, heat the oil until shimmering. Add the rice and cook, stirring, breaking up any clumps. You want to "fry" each grain in the oil so that it's its own separate entity, about five minutes.
- Add the broth, soy sauce, sesame oil, honey, and pepper. Cook, stirring for 1 more minute. Cover and cook another minute or so.
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Jan 13, 2023 1 Tablespoon Vegetable or Sunflower Oil 2 Eggs, beaten 400G Cold Cooked Long Grain Rice 250g Leftover Roast Chicken, cut …
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Jan 13, 2023 1 Tablespoon Vegetable or Sunflower Oil 2 Eggs, beaten 400G Cold Cooked Long Grain Rice 250g Leftover Roast Chicken, cut …
4.5/5 (26)
Total Time 30 mins
Category Main Meals
Calories 381 per serving
- Heat the oil in a large wok. Pour in the beaten eggs and cook, stirring, until scrambled. Remove from the heat and set aside.
- Add the chicken, add a few shakes of soy sauce and fry for about 5-10 minutes or until the chicken is starting to turn golden and crispy. Remove from the pan and set aside.
- Add the cooked rice to the pan and stir fry for about 5 minutes. Add a few shakes of soy sauce and add the peas, sweetcorn, mushrooms if using, spring onions, egg and the chicken.
- Stir fry until the rice is starting to turn golden and crispy and everything is piping hot. Remove from the heat and serve with chilli or soy sauce.
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Sep 26, 2017 300-500 g leftover chicken shredded 500 g pre-cooked brown rice 100 g frozen peas 100 g frozen sweetcorn 1 red pepper …
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Sep 26, 2017 300-500 g leftover chicken shredded 500 g pre-cooked brown rice 100 g frozen peas 100 g frozen sweetcorn 1 red pepper …
Ratings 10
Calories 531 per serving
Category Main Course
- Put 2 tablespoons olive, rapeseed or coconut oil in a large frying pan or wok and heat over a medium-high heat for 1 minute.
- Add the cooked rice, shredded chicken, frozen peas, frozen sweetcorn, red pepper and spring onions. Stir fry 3-4 minutes, until everything is warmed through and the frozen veg is no longer frozen.
- Meanwhile crack the eggs into a large mug or small jug and whisk together lightly with a fork. Make a well in the middle of the rice mixture and pour in the eggs – cook for 30 seconds, then mix the rice mixture and eggs together.
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