Name: Leftover Chicken And Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups cooked chicken, shredded or diced; 2 cups cooked white or brown rice; 1 onion, finely chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 cup frozen peas and carrots; 2 tablespoons soy sauce; 1 teaspoon sesame oil; 2 eggs, beaten; Salt and pepper to taste; Green onions, sliced (optional, for garnish)

Instructions

Heat a large skillet or wok over medium heat. Add a drizzle of oil and sauté the chopped onion and minced garlic until fragrant, about 2-3 minutes.
Add the diced bell pepper to the skillet and cook for another 2-3 minutes until it starts to soften.
Stir in the frozen peas and carrots and continue to cook until they are heated through, about 2-3 minutes.
Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them with the vegetables.
Add the shredded or diced chicken to the skillet and combine with the vegetables and eggs.
Stir in the cooked rice, breaking up any clumps and mixing well with the other ingredients.
Drizzle the soy sauce and sesame oil over the mixture and toss everything together until evenly coated.
Season with salt and pepper to taste, adjusting the seasoning as needed.
Cook for an additional 2-3 minutes to ensure everything is heated through.
Remove from heat and garnish with sliced green onions if desired before serving.

Ingredients

Instructions

Nutrition Facts