Cold leftover rice and yesterday's chicken, fried hot in a skillet with eggs, frozen peas, and soy sauce. This is the fridge-cleaner version people actually search for — not takeout-style garnish, just dinner in 20 minutes.
Cold leftover rice and yesterday's chicken, fried hot in a skillet with eggs, frozen peas, and soy sauce. This is the fridge-cleaner version people actually search for — not takeout-style garnish, just dinner in 20 minutes.
Calories
480
Protein
28g
Fat
14g
Carbs
58g
Dump the cold rice into a bowl and squeeze it with your hands to separate clumps. Wet grains steam and turn gummy; dry, separate grains fry. If the rice is still a little warm, spread it on a plate for 5 minutes.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Beat the eggs with a pinch of salt, pour them in, and scramble just until set, 30–45 seconds. Slide them onto a plate and chop into bite-size pieces.
Add the remaining oil. When it shimmers, add garlic and the white parts of the green onions. Stir 20 seconds until fragrant — do not brown the garlic. Add frozen peas and carrots and stir 2 minutes until thawed and hot.
Add the rice. Press it into the pan, let it sit 45 seconds so the bottom toasts, then toss. Repeat once. You want some grains with browned edges, not a steamed pile.
Stir in leftover chicken. Pour soy sauce around the rim of the pan so it hits the metal and sizzles, then toss everything together 1–2 minutes until the chicken is hot.
Return the eggs. Add sesame oil, green onion tops, and black pepper. Taste — add a splash more soy if it needs salt. Serve immediately from the pan.
Cooking Mode
Keep your screen awake with step-by-step guidance.
More inspirations from your digital sous-chef.
