Description
A quick and versatile fridge-raid fried rice recipe perfect for utilizing leftover ingredients. This flavorful dish features a mix of vibrant vegetables, tender cooked chicken, and fragrant seasonings, all stir-fried together to create a satisfying and easy meal that can be ready in under 30 minutes.
Ingredients
Scale
Vegetables
- 1 white onion, finely chopped
- 1 carrot, finely chopped
- 100g green beans, chopped
- 1 red or yellow pepper, finely chopped
- ½ medium broccoli, chopped into small florets
- 1 spring onion, finely sliced
Proteins
- 150g cooked chicken (or any other meat), roughly chopped
- 2 eggs, beaten
Rice and Oils
- 300g cold cooked rice
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
Seasoning
- 1 tbsp oyster sauce
- 1 tsp toasted sesame seeds
Instructions
- Heat the oil and stir-fry aromatics and vegetables: Heat half the vegetable oil in a wok or frying pan over medium-high heat. Add the chopped onion, carrot, and green beans, stir-frying for 5 minutes until they begin to soften.
- Add remaining vegetables and cooked chicken: Add the chopped pepper, broccoli florets, and roughly chopped cooked chicken to the wok. Continue stir-frying for another 3 minutes to combine and heat through.
- Incorporate the rice: Add the cold cooked rice to the pan and stir-fry everything for 4 minutes, ensuring the rice grains separate and mix well with the vegetables and chicken.
- Cook the eggs: Push the rice and vegetables to one side of the wok. Add the remaining vegetable oil to the empty side, crack in the beaten eggs, and scramble briefly. Once partially cooked, stir the eggs into the rice and vegetable mixture.
- Season and garnish: Stir in the sesame oil and oyster sauce evenly to coat the fried rice mixture. Finish by garnishing with finely sliced spring onions and toasted sesame seeds before serving.
Notes
- Use any leftover cooked meat or tofu in place of chicken for a different protein option.
- Cold cooked rice works best for fried rice to prevent it from becoming mushy.
- Adjust the amount of oyster sauce and sesame oil according to taste preference.
- For a vegetarian version, substitute the oyster sauce with soy sauce or vegetarian stir-fry sauce and omit meat.
- Make sure to stir-fry on medium-high heat for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: fried rice, leftover recipe, quick dinner, chicken fried rice, stir-fry vegetables, easy meal
