Chicken And Vegetable Fried Rice

Chicken And Vegetable Fried Rice
This one-pot meal is a tasty way to reuse leftover chicken and roasted vegetables. It comes from my friend, food writer and mother of four Amy James. She gave me a week of recipes that you can make with uneaten portions of these three dishes – Pan Roasted Chicken, Lemon Herb Potatoes and Oven-Roasted Farmers’ Market Vegetables. Other dishes you can prepare are Rosemary, Feta and Potato Grilled Pizza, Chicken and Black Bean Burrito Bowl and a Cobb Salad. For more of Amy's recipes visit her blog www.OurEverydayDinners.com.

Instructions

Heat one teaspoon canola oil in a wok or nonstick pan over high heat. Add the chicken and heat it through on both sides, about 2 minutes. Remove the chicken from the pan, add a teaspoon more of oil if necessary. Add onions, garlic, ginger, and veggies to pan. Stir constantly to keep the garlic from burning, and cook until vegetables are warmed through about 2 – 3 minutes. Add the rice, soy sauce, cooked chicken and stir. Make a well in the center of the pan and add the eggs. Let them sit until they start to cook, then toss it all together for about a minute. Serve with the green onions and Sriracha sauce.

Notes

Recipe provided by Amy James

Time to prepare: 45 minutes.

Serves 4.

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