Description
This fried rice uses leftover vegetables and meat–a great way to use leftovers for a dish that can be ready in about 30 minutes. It tastes so good that my son and husband fought over the last helping!
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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 6