pantry chicken stir fried rice
I call this my pantry chicken & fried rice because I just use whatever I have left over in my fridge and pantry. Great tasty lunch
prep time
10 Min
cook time
25 Min
method
Stir-Fry
yield
2 serving(s)
Ingredients
- FOR THE STIR FRY
- 2 cups leftover cooked rice
- 1 boneless chicken thighs cut into pieces
- 1/2 cup frozen edamame
- 1 medium shallot chopped
- 1 teaspoon grated ginger
- 3 cloves garlic
- 1/2 cup shiitake mushrooms chopped
- 1 cup bean sprouts
- 1/4 cup green onions chopped
- 2 large eggs beaten
- 1 tablespoon peanut oil
- sweet chili sauce for serving
- STIR FRY SAUCE
- peanut oil
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 2/3 cup each soy sauce and brown sugar
- 1 cup beef broth
- 2 teaspoons chili garlic sauce
- 1 tablespoon cornstarch mixed with 1 tbsp water
How To Make pantry chicken stir fried rice
-
Step 1First make the stir fry sauce. Add the peanut oil to a small saucepan. Add the ginger and garlic and saute 30 seconds. Add remaining ingredients except cornstarch mixture and bring to a boil. Let simmer about 15 minutes then crank the heat back up and whisk in the cornstarch and water mixture to thicken. Set a side.
-
Step 2In a large Wok add the peanut oil. Add the garlic and ginger and stir fry 30 seconds. Add the chicken, mushrooms and shallots. Cook until the chicken is no longer pink. Push to the side and add the eggs and cook until eggs are set mixing them into the rest of the pan. Add the rice stir fry to break up and add the frozen edamame.
-
Step 3Add the stir fry sauce and continue to cook until well incorporated. Finally add the bean sprouts and green onions. Stir fry 1 minutes.
-
Step 4Serve with sweet chili sauce drizzled on top
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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