Chicken & Veggie Fried Rice
Serves 4 servings
Prep: 15 minutes • Cook: 15 minutes
GFHPFRMP
Leftover chicken and cold rice hit the Blackstone with eggs, vegetables, garlic, and a simple savory sauce for a fast meal with plenty of protein and flavor. It's an easy way to turn two leftovers into a completely different dinner in about 15 minutes.
Ingredients
- 3 cups cooked rotisserie or smoked chicken, chopped
- 3 cups cooked brown or white rice, chilled
- 2 large eggs, lightly beaten
- 2 cups frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced (about 2 teaspoons jarred minced garlic)
- 1 tablespoon avocado oil
- 3 tablespoons gluten-free low-sodium tamari or coconut aminos
- 1 teaspoon sesame oil
- 1 teaspoon jarred or freshly grated ginger, optional
- 1/4 teaspoon black pepper
Instructions
- Heat the Blackstone or a large skillet over medium-high heat and add the avocado oil.
- Add the peas and carrots, chicken, garlic, and optional ginger and cook for 3 to 4 minutes.
- Push everything to one side, scramble the eggs on the open cooking surface, then mix everything together.
- Add the cold rice, tamari or coconut aminos, sesame oil, and black pepper and cook for another 4 to 5 minutes, stirring occasionally.
- Mix in the green onions and serve hot.
Notes & Tips
- Cold leftover rice works best because it stays separate and develops better texture on the hot griddle.
- Smoked chicken adds a nice smoky flavor, while regular rotisserie chicken keeps the fried rice more traditional.
- Spread the rice across the Blackstone and leave it alone briefly between stirring to develop a few crispy browned pieces.
- Add broccoli, bell peppers, mushrooms, or whatever vegetables need to be used up.
- For a little heat, add crushed red pepper flakes or gluten-free sriracha-style sauce.
- Coconut aminos are slightly sweeter, while tamari provides a deeper traditional soy-sauce flavor.
- Refrigerate leftovers for up to 4 days.
Nutrition:
445 cal • 37g protein • 12g fat • 48g carbs