This fried rice combines leftover meat and vegetables, which is a terrific way to use leftovers for a quick 30-minute meal. My son and hubby argued over who got the last serving since it tastes so fantastic!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons vegetable oil, divided
- 3 eggs, beaten
- 3 cups cold, cooked white rice
- 2 cups chopped cooked chicken
- ½ cup sliced celery
- ½ cup shredded carrot
- 1 cup frozen green peas, thawed
- 2 green onions, sliced
- 3 tablespoons soy sauce
Instructions
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
- Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 3 g |
| Sodium | 559 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was nice. I used corn instead of celery. My only complaint is that it didn’t make as much as I expected. There were 5 of us having dinner, one being a child, and this only just made enough.
great, EASY , filling recipe, TKS.
This recipe is begging for Asian seasonings and a bit of finesse. For starters, since the rice and everything else will absorb the oil, it should really be sesame not vegetable and if you’re out of sesame, use 2 parts butter and 1 part vegetable oil OR just butter. Carrots should be diced small and sauteed with thin slices of onion and celery, garlic powder, ginger, possibly some chili flakes and a little soy sauce to deglaze pan. Remove from pot. Add a bit more oil/butter and stir fry rice. Remove from pan. Season beaten eggs with a little soy sauce and quickly scramble b4 adding the other stuff back to pan – including frozen peas if using. Heat through. Taste for seasoning and add a splash of teriyaki or rice vinegar if available. Top with sesame seeds or peanuts. No need for chicken btw.
FYI, fired rice IS a ‘leftover’ dish to begin with, it is, by design, meant to be made from leftover rice and any other items, i.e. veggies & meat ….. that being said, this recipe lacks the toasted sesame oil and Chinese 5 spice, items I keep stocked in my pantry that I do use on a regular basis, especially in my ramen. 😉 Otherwise, this is a great starting point. thnx
I’ve tried to make fried rice so many times and I’m always disappointed…until now! This recipe was easy and delicious. I followed the advice of a few other reviewers and used butter for the eggs and added extra onions plus threw in some mushrooms. It was a big hit!
This was very good. I did use more chicken that the recipe listed. I found that to make the rice a bit dry. I will make this again but using the suggested amount of chicken.
Easy to make and turned out great! I used a frozen peas and carrots mix and added shrimp instead of chicken. I also used sesame seed oil instead of cooking oil. I added soy sauce to my individual serving. I tried to add a pic but the add photo button wouldn’t work.
I thought it was a little bland. I followed the recipe but also added sesame oil and shrimp. Maybe it needed garlic?
Very basic recipe for a really good meal! Super easy! For lower sodium diet – I used Braggs Liquid Aminos instead of soy sauce. All natural and tasted great! Highly recommend it!
I used teriyaki sauce instaed of soy because I didn’t have any. I also used sweet onion instead of green onion, again because I didn’t have any. I loved this! Wonderful!
I make it every month! This recipe is great. If I don’t have everything on hand, I use what I do and no worries. It’s delicious every time and I feel indulged, not like “oh, poor me.” Thanks for sharing!
I didn’t follow the recipe but it’s edible and I’m gonna keep trying. This was my first attempt at fried rice!
My husband and I both loved this recipe.
This recipe was good. I must say that I did make a few changes mostly in the preparation method. The only ingredient I added was a splash of sherry when cooking my chicken. I used chicken thighs also as a way to have a more moist meat. I also used some water to scrape the bottom of the pan after each stir frying. I fried the vegetables separately starting with the carrot and then last the frozen peas. I was generous with the green onions since the recipe does not call for onions. This was a very good recipe that I would gladly make again.
I added whatever veggies I had on hand & it came out great! One of my favorites.
Quick & easy if you pickup a fresh stir fry mix if available at your local grocery store . . . will be making it again soon – Thanks for sharing
I would have given this five starts except that I made it exactly as written and it was a little bland. But the recipe itself makes excellent fried rice. The next time I make it I will spice it up with some teriyaki sauce like others suggested and perhaps more veggies and some garlic. But I have looked for a good fried rice recipe before and I think this is a great basic one to use.
I would have given this five starts except that I made it exactly as written and it was a little bland. But the recipe itself makes excellent fried rice. The next time I make it I will spice it up with some teriyaki sauce like others suggested and perhaps more veggies and some garlic. But I have looked for a good fried rice recipe before and I think this is a great basic one to use.
As all Asians know, fried rice is extremely versatile dish for leftovers. My mom would throw whatever she had into it – hot dogs, bacon, bologna, ham, spam…in addition to the usual favorites. Now I’m getting hungry again.
no changes will make again
My boyfriend and I loved this. I will definitely be making this again.