Save A satisfying, speedy way to use leftover rice — savory, eggy, and full of veggies.
This recipe became my go-to after one busy evening when I needed dinner in a flash. The combination of rice, veggies, and eggs makes it both comforting and filling.
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Ingredients
- Protein: 1 cup diced chicken breast, 2 eggs scrambled
- Vegetables: 1 cup frozen peas and carrots
- Grains & Sauce: 3 cups cooked rice (preferably cold), 3 tbsp soy sauce (low sodium if desired)
- Oil: 1 tbsp vegetable or sesame oil
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Instructions
- Heat Oil:
- In a large skillet or wok, heat oil over medium heat.
- Cook Chicken:
- Add chicken and stir fry until fully cooked.
- Add Vegetables:
- Add frozen peas and carrots & cook 2 3 minutes until heated.
- Add Rice:
- Stir in cooked rice and mix well.
- Scramble Eggs:
- Push everything to one side & scramble eggs on the empty side of the pan.
- Mix & Season:
- Mix eggs into rice then add soy sauce. Stir and cook another 2 3 minutes. Serve hot.
Save My family loves when I make this for dinner because everyone can customize their toppings. It's now a weekly tradition at our house.
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Required Tools
You'll need a skillet or wok, spatula and a bowl for the eggs to whip up this tasty dish.
Allergen Information
Contains egg and soy. Choose tamari for a gluten free version.
Nutritional Information
Each serving has approximately 390 calories, 13 g fat, 38 g carbs and 28 g protein.
Save 
This speedy fried rice is flavorful and perfect for busy nights. It makes a delicious meal with minimal cleanup.
Kitchen Questions
- → Can I use brown rice instead of white?
Yes, brown rice works well and adds extra chewiness and nutrition to the dish. Use cold cooked rice for best texture.
- → What vegetables work as substitutes?
Try diced bell peppers, corn, broccoli, or green beans for different flavors and added color.
- → Do I need a wok to cook this?
No, a large skillet works just as well and allows ample space for stirring and scrambling the eggs.
- → How do I keep rice from getting mushy?
Use day-old rice that's been chilled and break up any clumps before adding it to the pan. This helps keep grains separate.
- → Is there a way to make it gluten-free?
Substitute tamari or a gluten-free soy sauce instead of regular soy sauce for a gluten-free option.
- → Can I omit the eggs?
Yes, simply skip the eggs or substitute with scrambled tofu for a similar texture and added protein.
