Some nights call for a meal that’s fast, fuss-free, and uses what you already have. That’s where fried rice comes in — especially when you’ve got leftover rice waiting in the fridge or freezer. Add a handful of frozen veg, a couple of eggs, and some chicken, and you’ve got a complete dinner in 15 minutes flat.
This is one of those family-friendly recipes that saves money, reduces food waste, and still feels like a treat.
🥘 Ingredients (Serves 4)
- 3 cups cooked rice (leftover or defrosted from freezer)
- 2 cups cooked chicken (shredded, leftover roast, or from the freezer)
- 1 cup frozen mixed vegetables (peas, corn, carrots)
- 2 eggs, lightly beaten
- 2–3 tbsp soy sauce (or tamari)
- 1 tbsp sesame oil (or olive oil)
- 2 garlic cloves, minced
- 1 spring onion, sliced
- Optional: chilli flakes, extra sesame seeds, or a splash of fish sauce
👩🍳 Method
- Heat sesame oil in a large wok or frying pan.
- Add garlic and cook for 1 minute until fragrant.
- Toss in frozen vegetables and stir-fry for 2–3 minutes.
- Push veg to the side, add beaten eggs, and scramble until just set.
- Add chicken and rice, breaking up any clumps.
- Drizzle over soy sauce and stir-fry everything together for 3–4 minutes.
- Finish with spring onions and serve hot.
🌿 Tips & Variations
- Make it vegetarian: Swap chicken for extra egg or tofu.
- Bulk it up: Add extra frozen greens (like broccoli or spinach).
- Make it healthier: Add cauliflower or broccoli rice
- Kid-friendly: Keep flavours mild, then add chilli or sesame oil to adult bowls.
- Fridge life: Keeps 2–3 days in the fridge, reheats well in a pan.
✅ Final Thought
This 15-minute chicken fried rice is the ultimate freezer & pantry meal — flexible, fast, and delicious. A great way to turn odds and ends into something the whole family will happily tuck into.