Chicken “Fried” Rice with Peas

Make a completely new dish using leftover chicken and rice – and satisfy your take-out cravings in a healthy way!

Chicken "Fried" Rice with Peas
Author: 
Recipe type: Entree
Cuisine: Asian
Serves: 4-6
 
Ingredients
  • 3 cups Brown or white rice – cooked and chilled
  • 2 cups Skinless, boneless chicken – cooked and finely chopped or shredded
  • 1 cup Frozen peas, thawed
  • 2 tablespoons Canola oil
  • 2 large eggs
  • 2 tablespoons Minced garlic
  • 3 tablespoons Low-sodium soy sauce
  • 3 tablespoons Oyster sauce
  • ½ cup Low-sodium chicken broth
  • 1 tablespoon Rice vinegar
  • 1 cup Frozen peas, thawed
  • 2 scallions, green parts only, thinly sliced
Instructions
  1. Prep the leftovers: Combine rice and chicken in a large bowl.
  2. Cook the eggs: Heat 1 tablespoon canola oil in a large non-stick skillet over medium heat. While oil is heating, lightly beat the eggs in a small bowl. Add eggs, and cook, stirring often for 2 minutes. You want the eggs to be just cooked through. Remove from heat and add to the bowl of rice and chicken.
  3. Make the sauce: Heat 1 tablespoon in the same skillet over medium heat, add 2 tablespoons of minced garlic and cook for 2 minutes. Add soy sauce, oyster sauce, chicken broth and rice vinegar. Reduce heat to simmer and cook for 10 minutes to allow the flavors to combine.
  4. Bring it together: Add sauce and peas to the bowl and gently stir ingredients together. If you want to eat it now – microwave to heat through and top with a sprinkling of scallions.
  5. If you are freezing: At this point you can cover the dish with aluminum foil and freeze, for up to 2 months. Make sure to defrost for a full 24 hours in the fridge before continuing. If eating later you can heat the entire casserole dish in a 250 oven until heated through – approximating 30 minutes or portion into individual bowls and microwave until heated through. You can also choose to freeze in individual portions in Tupperware and microwave once the dish as defrosted for 24 hours in the fridge.
  6. Happy Cooking!
Notes
Make sure the rice is chilled when you make this dish – otherwise it will stick together.
No need to cook the peas before tossing into the dish – if they are thawed they will get cooked through when the dish is heated up and they will keep a firm texture.
The sauce can be made ahead of time and refrigerated for up to 3 days before using. So – if you have a few minutes and know you want to make this dish go ahead and get the sauce done.

 

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