Leftovers Repurposed; Chicken Fried Rice with a Garlic Soy Glaze

I don’t know about you but I always make more rice than I need for my meals. It’s the perfect food to reheat or throw a bunch of stuff together and whip up a brand new recipe! Same goes for rotisserie chicken. One rotisserie chicken isn’t enough for my family of 7, but 2 of them is a little too much, so we always have about half of a chicken leftover. While chicken fried rice is anything but a new recipe, I adapted this garlic soy glaze from multiple recipes throughout the years and my children are now obsessed. They ask to have it once a week and sometimes pack it for their lunches, and it’s so easy, I will always oblige.

Ingredients:

• 2 cups leftover rice (preferably cold)
• 1–1.5 cups leftover cooked chicken (shredded or cubed)
• 2 tablespoons olive oil (or butter)
• 3 garlic cloves (minced)
• 1 small onion (finely chopped)
• 1 carrot (diced)
• 1 bell pepper (diced)
• 1/2 cup frozen peas or 1 Cup fresh snap peas
• 2 eggs (lightly beaten)
• 3 green onions (sliced)
• Salt and pepper to taste

For the Garlic Soy Glaze:

• 1/4 cup soy sauce or a mixture of soy sauce and coconut aminos
• 1 tablespoon hoisin sauce (if you have it-if not, it’s not a big deal)
• 1 tablespoon honey
• 2 teaspoons brown sugar
• 2 teaspoons rice vinegar (or lemon juice)
• 2 garlic cloves (minced)
• 1 tablespoon sesame oil
• Red pepper flakes or crispy chilies condiment topping (optional, for heat)

Instructions:

1. Make the Garlic Soy Glaze:

• In a small bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, rice vinegar, minced garlic, sesame oil, and red pepper flakes. Mix until the brown sugar is well incorporated. Set aside.

1. Cook the Vegetables:

• Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the onions, carrots, bell pepper, and garlic. Sauté for 3-4 minutes until they begin to soften.
• If using frozen peas, add them and cook for another 2 minutes. If using fresh, don’t throw them until you add the chicken and rice.

1. Scramble the Eggs:

• Push the vegetables to one side of the pan, and pour the beaten eggs into the empty side. Let them cook, scrambling them gently, until fully set (about 1-2 minutes).

1. Add Chicken & Rice:

• Add the leftover chicken to the pan, stirring to combine with the eggs and veggies.
• Add the cold rice, breaking up any clumps, and stir everything together.

1. Add the Glaze:

• Pour the Garlic Soy Glaze over the chicken and rice mixture. Stir-fry for 3-4 minutes, allowing the sauce to coat the rice and vegetables evenly.

1. Final Touches:

• Taste and adjust seasoning with salt, pepper, or more soy sauce if needed.
• Garnish with sliced green onions, sesame seeds, furikake, or crunchy chilis

Serving Suggestion:

Serve hot with a side of pickled veggies for extra crunch. You can also top with a fried egg for added richness. This makes roughly 4 servings…for normal people…not teenage boys coming home from football practice! Adjust accordingly.

Enjoy your delicious repurposed meal!

*Don’t forget to save the bones of your rotisserie chicken to make stock! If you can’t get to it right away, just throw it in a freezer bag!