Fried rice is my go-to dish whenever I have odds and ends to finish up in the fridge. This chicken fried rice changes it up with Brussels sprouts instead of traditional peas or broccoli, but the recipe can easily be adapted for whatever veggies and protein you have on hand. Using up leftovers and Weekday Supper, it’s a win-win!
This recipe was first published in full on the blog eating in instead. We are pleased to share it with you here for Weekday Supper.
- 3 boneless, skinless chicken breasts
- 2 tablespoons sesame oil, divided
- ½ cup soy sauce, divided
- 2 tablespoons vegetable oil
- 1 small onion or 2-3 shallots, chopped
- 1 inch slice fresh ginger, minced
- 2-3 cloves garlic, minced
- 5-6 large button mushrooms
- ½ pound Brussels sprouts, trimmed and halved
- 2 large or 3 small carrots, peeled and chopped into small pieces
- 4 cups cold, cooked rice (brown or white, your preference, but day old rice works best)
- 1 teaspoon rice wine vinegar
- ½ teaspoon Sriracha sauce (optional)
- Salt and pepper to taste
- ¼ cup fresh chopped scallions for topping (optional, but it kicks it up a notch!)
- Cut the chicken in 1-inch chunks and place in a zip top bag.
- In a small bowl, mix together 1 tablespoon of sesame oil and ½ cup of soy sauce and pour into the zip top bag with the chicken. Press out the air and seal the bag to allow the chicken to marinate. Set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat.
- When the oil is hot, but not smoking, add the shallots, ginger, and garlic and cook for 3 minutes.
- Add the mushrooms, Brussels sprouts, and carrots and cook for another 3-4 minutes. The carrots and Brussels sprouts will not be cooked through. Remove the veggies and set aside.
- Add the remaining vegetable oil to the pan, then add the chicken with the marinade. Sauté the chicken for 5-7 minutes until the chicken is almost cooked through, tossing the chicken occasionally. The marinate should be thickened.
- Add the rice, stir to coat the rice, then allow the rice to cook for 2-3 minutes, without stirring. You want some of the rice to get crispy as it sits on the pan.
- In the meantime, whisk together the remaining sesame oil, rice wine vinegar, and sriracha if using.
- Add the vegetables to the rice and chicken, pour the sauce over and toss everything together to coat. Cook for another 2-3 minutes, until all of the chicken is cooked through and the veggies are just tender with a soft crunch.
- Salt and pepper to taste, the top with fresh scallions and serve immediately.
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.
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