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Dinner for Breakfast Guide - Leftover Chicken & Rice

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked chicken (shredded or chopped; rotisserie works great)
  • Cooked rice (preferably day-old; white, brown, or jasmine)
  • Eggs (2–3 per skillet, or 1 per person)
  • Onion or scallions (one small onion or a handful of scallions)
  • Garlic (2 cloves, or 1 teaspoon garlic powder)
  • Cooking oil or butter (olive oil, avocado oil, or butter)
  • Soy sauce or tamari (for savory depth)
  • Salt and black pepper
  • Optional add-ins: frozen peas, spinach, bell pepper, mushrooms, leftover veggies
  • Optional toppings: hot sauce, chili crisp, avocado, lime, sesame seeds, fresh herbs

Method
 

  1. Prep your ingredients. Chop the chicken into bite-size pieces. Break up clumps in the cold rice with your fingers or a fork. Dice onion and mince garlic. Crack eggs into a bowl and whisk with a pinch of salt.
  2. Heat the pan. Set a large skillet or nonstick pan over medium-high heat. Add 1–2 tablespoons of oil. When it shimmers, you’re ready to cook.
  3. Sauté aromatics. Add onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds until fragrant. Don’t let it brown too much.
  4. Crisp the rice. Add the rice in an even layer. Press with a spatula and let it sit for 1–2 minutes to crisp, then stir. Repeat once or twice for extra texture.
  5. Season the base. Drizzle in 1–2 teaspoons soy sauce (or to taste), plus a few grinds of black pepper. Toss to coat evenly.
  6. Add the chicken. Stir in the chopped chicken. Cook 2–3 minutes until heated through. If using veggies like peas or spinach, add them now.
  7. Make room for eggs. Push the rice to one side. Add a small splash of oil or a pat of butter to the empty space. Pour in the beaten eggs and scramble gently until just set.
  8. Combine and finish. Fold the eggs into the rice and chicken. Taste and adjust with more soy sauce, salt, or pepper. If you like heat, add a few drops of hot sauce.
  9. Serve hot. Top with scallions, sesame seeds, chili crisp, or a squeeze of lime. Enjoy right away while the rice is still a little crisp.