Leftovers Fried Rice

My Take On Fried Rice–With Leftovers!

There are fewer things that make me feel like I’m “adulting” in the kitchen like using up leftovers and not letting food go to waste, just like our mama’s taught us to. For my first recipe blog post, I thought I’d share a really quick and simple way to use up yesterday’s protein and rice to make one of the few dishes all three of my kids actually agree on.

This recipe isn’t an exact formula as the whole point is to use what you have in your fridge and pantry, but I’m basing these instructions on what I happened to have on hand tonight–about one large boneless chicken breast’s worth of leftover grilled chicken. With that on hand, we assemble everything so that everything is ready when the pan gets fired up.

 

Ingredients:

  • One large chicken breast (or other protein), already cooked and diced into half-inch cubes
  • 3 eggs, mixed with a fork
  • 2 Tbsp of minced fresh ginger (from about a 2 inch knob)
  • 4 cloves of garlic, minced
  • 4 scallions sliced thinly with the whitish half separated from the darker green half
  • 4-5 cups of leftover, day-old rice
  • 1-2 cups frozen peas, thawed (or whatever veg you have on hand)
  • 2 Tbsp oyster sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 1/2 tsp white pepper
  • 4 Tbsp of neutral oil like canola oil

Step 1: Aromatics

Heat 2 Tbsp of canola oil over medium-high heat then add the minced ginger, stir around for about 2 minutes. Add the sliced white ends of the scallions and move around the pan with the ginger for another minute. Add the minced garlic and stir until fragrant, about 30 seconds.

Step 2: Protein & Veg

 

Add the diced chicken and stir for a minute, then add the peas and stir for another minute. You can see where this is going, right?

Step 3: Eggs!

Set the chicken mixture aside on a large serving plate. Without wiping out the pan, add another Tbsp of oil back and pour in the eggs, rolling the pan around to make a thin layer. Let it bubble away for about a minute until it’s just about set, then break it up with a spatula and toss it around for 30 seconds to finish cooking any remain raw bits of egg, like so:

Step 4: Rice

Dump the eggs onto the plate where the chicken mixture is set aside. Add another Tbsp of oil back into the pan and add the rice. Break up the rice with a spoon or spatula then let it sizzle away for minute. Give the rice a toss and let it sizzle again for another minute.

Add the oyster sauce, soy sauce, and white pepper. Toss the rice around until the sauces are evenly distributed, about a minute.

Step 5: Assemble!

Return the chicken, veg and eggs to the pan, along with remaining dark green sliced scallions and sesame oil. Toss around for a minute or two, making sure everything is heated through nicely. Empty back onto the serving plate and you’re DONE!

As you can see, it’s embarrassingly easy once you have everything prepped, yet impressive for the kiddos who think it’s ALMOST as good as their favorite fried rice from Oishi in West Lafayette, but better than Panda Express. I’ll take it.

 

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