Leftover Rotisserie Chicken Recipe - Easy Chicken Fried Rice
Have you got leftover chicken in the fridge? Forget leftover let down! Here’s a one-pot wonder that turns the leftover chicken into a delicious chicken fried rice. Plus three secrets you have to know before you make it.
So the secrets are:
1. Cook everything in the right order
2. Use cold rice
3. Use what you’ve got
Here’s the recipe to make easy, one-pot, delicious chicken fried rice with leftover rotisserie chicken (printable / saveable recipe here): https://class.clairetansey.com/chicke...
FRIED RICE WITH CHICKEN RECIPE
Serves 4
2 tablespoons canola oil
5 teaspoons chopped ginger (fresh)
2 to 3 cloves thinly sliced garlic
1 yellow onion, thinly sliced
1 cup small broccoli , chopped
1/8 teaspoon salt
1 chopped pepper (red or yellow )
2 eggs
3 cups white rice (day-old)
1½ cups cooked chicken, shredded
2 to 3 tablespoons soy sauce
1 tablespoon sesame oil sesame oil
Instructions
1. Heat the canola oil in a large non-stick frying pan over medium-low heat. Add the ginger and garlic and cook, stirring often, 2 minutes or until softened.
2. Add the onion and cook another 2 minutes, increasing the heat if the onion isn’t sizzling gently. Add the broccoli and salt and cook another 2 minutes. Add the peppers and cook 1 minute. Stir in the rice and cook, stirring often, 2 to 3 minutes or until rice is very hot.
3. Make a little space in the centre of the pan and crack in the eggs. Using a wooden spoon or silicone spatula, mix up the eggs. They will start to cook, so start incorporating quickly into the rice, stirring constantly until the egg cooks and the pan looks dry.
4. Stir in the chicken and cook until everything is piping hot. Remove from the heat and stir in the soy sauce and sesame oil. Serve immediately.
Tip: Day-old rice works best, but if you’re desperate for fried rice now, cook the rice, spread it out on a baking sheet and pop it in the fridge to cool completely before using it.
Switch it up: You can use almost any vegetable in this dish, from frozen edamame to canned corn to zucchini. The same goes for the protein: use cooked shrimp or beef or tofu.
Download the printable / saveable recipe here:
https://class.clairetansey.com/chicke...
I’ve got more ways of re-inventing leftovers in my cookbook, Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week plus 90 recipes that’ll make dinner easy, fun and delicious. It's here: https://amzn.to/2weqEzt
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