Recipe by Sue Lau
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.
Top Review by lolablitz
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!
- 2 cups cold cooked rice
- 1 1⁄2 cups chopped cooked chicken or 1 1⁄2 cups other meat
- 1⁄2 cup chopped red onion
- 1⁄2 cup frozen peas
- 1 medium carrot, chopped
- 2 eggs, lightly beaten
- 4 tablespoons soy sauce
- 3 green onions, sliced
- 3 tablespoons butter
- 3 tablespoons sesame oil
Directions See How It's Made
- Heat 2 tablespoons butter and 2 tablespoons Chinese sesame oil in a skillet and saute carrots and onions until tender. Set aside.
- 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.
- 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).
- Stir until it sizzles and seems about to stick then pour in the soy sauce, stirring until it absorbs into the rice.
- Serve hot with more soy sauce if you like.