Description
A quick, savory weeknight dinner that transforms leftovers into a comforting meal in about 20 minutes.
Ingredients
- 2 cups cooked rice (ideally day-old; jasmine or basmati recommended)
- 1 cup cooked chicken, diced (rotisserie or leftover roast)
- 2 large eggs, beaten
- 1/2 cup frozen peas, thawed
- 1/2 cup carrots, diced (fresh or frozen)
- 2 cloves garlic, minced
- 2 shallots, chopped (or 1 small onion)
- 3 tablespoons soy sauce (low-sodium OK; taste and adjust)
- 2 tablespoons vegetable oil (neutral oil like canola or grapeseed)
- Salt and black pepper, to taste
- Green onions, sliced, for garnish (optional)
Instructions
- Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
- Add minced garlic and chopped shallots. Sauté for 30–60 seconds until fragrant.
- Push the aromatics to one side, pour the beaten eggs into the empty space, and scramble gently until just set.
- Mix in cooked chicken, peas, and carrots; warm for 1–2 minutes.
- Add cold cooked rice, breaking up any clumps; let it contact the hot pan.
- Pour soy sauce over the rice, stirring thoroughly to distribute flavor and color.
- Continue cooking, stirring occasionally, for another 3–5 minutes until heated through and lightly toasted.
- Remove from heat, garnish with green onions, and serve hot.
Notes
For best texture, use day-old rice. Add 1/2 teaspoon toasted sesame oil before serving for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese