Leftover Chicken Fried Rice

Have a takeout craving on a stay-at-home budget? Lucky for you, Shereen Pavlides (@CookingwithShereen) has a quick and easy fried rice recipe you can whip up with just your leftovers. As part of the Ziploc® #UnsealTheMeal TikTok challenge, Pavlides transforms leftover rice, chicken and veggies into an inspired dish you’ll have on the table in minutes. Join the challenge and post your favorite leftover recipe using hashtag #UnsealTheMeal.

4 servings

4 tablespoons avocado or canola oil, divided

4 scallions, sliced, light and dark green parts divided

3 birds’ eye chiles, halved lengthwise

3 garlic cloves, minced

2 large eggs

Kosher salt and fresh ground black pepper

2 cups leftover cooked rice (about 1 to 3 days old)

One 6- to 8-ounce cooked boneless, skinless chicken breast, diced

2 tablespoons low-sodium soy sauce

2 tablespoons mirin

2 teaspoon toasted sesame oil

Toasted sesame seeds, to garnish

1. Heat 2 tablespoons of the avocado or canola oil in a wok over medium-high heat. Add the light green parts of the scallions, the chiles and garlic. Stir-fry until tender, about 1 minute.

2. the eggs to the wok and scramble with a spatula. Season lightly with salt and pepper. Sauté until the eggs are well-done, about 1 minute. Add the leftover rice and remaining avocado oil. Season with salt and pepper. Stir-fry until the rice is warmed through and toasty with a slight crispy texture, about 3 minutes.

3. Add the chicken, soy sauce and mirin. Stir-fry until the soy sauce and mirin reduce and absorb into the rice. (It shouldn’t be wet.) Transfer to a medium serving platter.

4. Drizzle sesame oil over the top and garnish with sesame seeds. Serve family style with chopsticks.

380 calories

20g fat

28g carbs

18g protein

2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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