Easy

Leftover Chicken Fried Rice

Name: Leftover Chicken Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 cups leftover cooked chicken, shredded or diced; 1 cup base (rice, tortillas, or broth); 1 cup vegetables; 1 tsp seasoning; 1 tsp salt

(596)

20 min4420 cal

Day-old rice and leftover chicken are the two ingredients that turn into the best fried rice. The rice needs to be cold — fresh rice is too moist and turns mushy in the wok. The chicken just needs to be chopped into small pieces. High heat, sesame oil, soy sauce, eggs scrambled in, frozen peas and corn tossed in at the end. Fifteen minutes. The key is not stirring too much — let the rice sit on the hot pan long enough to develop those crispy, toasted edges.

Ingredients

Servings:

Instructions

Nutrition Per Serving

Calories420 kcal

Protein34 g

Fat17 g

Carbs29 g

Fiber2 g

Sugar7 g

Sodium637 mg

Pro Tips

💡Always add a splash of broth or water when reheating chicken — it prevents drying out and adds moisture back.
💡Leftover chicken keeps 3-4 days in the fridge. If you won't use it by then, freeze it in portioned bags.
💡Rotisserie chicken from Costco ($7.99 for a whole chicken) is the best value ingredient in Canadian grocery stores.

Variations

🔄Any leftover chicken recipe works with rotisserie, grilled, baked, or slow-cooked chicken.
🔄Add extra vegetables to bulk up the meal without extra protein.
🔄Swap chicken for turkey — Thanksgiving leftover turkey works in every recipe here.