Total Time
Prep 15 mins
Cook 10 mins

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste.

Ingredients Nutrition


  1. Heat 2 tablespoons butter and 2 tablespoons Chinese sesame oil in a skillet and saute carrots and onions until tender. Set aside.
  2. Add 1 tablespoons Chinese sesame oil to pan and add eggs, swirling until they set, then flipping egg over and cooking until done. Set aside and chop.
  3. Add 1 tablespoons butter to pan, and add rice and the chopped chicken, cooking until it sizzles and seems about to stick, then add carrot/onion mixture along with peas, cooked egg, and green onion. (it's possible you may need a little extra butter if your meat is really lean).
  4. Stir until it sizzles and seems about to stick then pour in the soy sauce, stirring until it absorbs into the rice.
  5. Serve hot with more soy sauce if you like.
Most Helpful

Exactly what I was looking for. Easy and Delicious! I was out of butter (who does that?) so I had to use olive oil but otherwise stuck to the recipe, Thanks for the keeper Sue Lau!

lolablitz May 10, 2012

Cut this recipe in half to make for the 2 of us for lunch & that worked our just fine! Used some shredded chicken breast that I had frozen previously, & chopped it up even more before using! It all came together very quickly & was wonderful in the taste dept! Thanks for the great recipe, yet another one to add to my to-make-again file of chicken breast recipes! [Made & reviewed while in Asia with the ZWT6]

Sydney Mike May 26, 2010