Here is an easy recipe for leftovers. This stir fry rice with chicken recipe is a great way to use up meat and vegetables in your refrigerator. A wonderful low fat healthy option for your family. This is a simple dish that anyone can make. If you know how to sauté meat and vegetables, then you can make this dish. In the summer when the produce isle is overflowing with tasty healthy options you can use this dish to add them to your meal plan. Traditionally in an Asian household this is a left over dish, however, you can make this dish specifically for the evening meal. If you want to add a little heat, you can add jalapeno pepper to the vegetable mix.
If you make the rice fresh, cook the rice earlier and leave the lid off/open of the rice cooker so the rice can dry out a little. This prevents the dish from becoming soggy. Normally you use water when making rice, alternately you can add chicken or vegetable stock to cook the rice to add flavor.
The sauce that I prefer is Lee Kum Kee Original stir fry sauce. I have found this fairly easy to find in the grocery store Asian section. If you can’t find this sauce, using a soy sauce will work just as well.
Ingredients
Equipment
Method
- Cut up the onion and set aside.
- Peel and dice the carrots and celery and set aside.
- Cut up the broccoli and steam for 5 minutes. Set aside
- Crack the eggs in a bowl and whisk in a small bowl. Sauté the eggs in one tablespoon of oil and set aside.
- Heat a 12 inch frypan to medium and add 2 tablespoons of oil and the chicken. Sauté to a golden brown, remove form pan and set aside.
- In the 12 inch frypan deglaze the frypan with the carrots and celery and red pepper.
- After 5 minutes add cooked chicken, eggs and onion and sauté for a couple of minutes. Add stir fry sauce and optional soy sauce and stir well.
- Add cooked rice to fry pan and mix well. Add broccoli and mix. Serve
