Ingredients
Equipment
Method
Assemble the freezer meal
- Freeze cooked chicken in one bag
- Freeze cooked rice and frozen peas together in a second bag
- Freeze 2 to 4 tablespoons of teriyaki marinade in a small container
- Store everything inside one labeled larger freezer bag (2 gallons is perfect)
- To cook, thaw for a few hours and follow cooking instructions below.
Cooking Instructions
- Heat the toasted sesame oil in a large skillet over medium heat.
- Crack the eggs directly into the pan and softly scramble until just set. Keep them tender, not dry.
- Add the cooked rice and frozen peas. Stir to combine with the eggs and cook until heated through.
- Add the leftover chicken and stir until warmed through.
- Drizzle in 2 to 4 tablespoons of teriyaki marinade, starting with less and adding more to taste. Stir until evenly coated.
- Taste and adjust seasoning if needed. Add a pinch of salt and pepper only if the chicken is lightly seasoned.
- Serve hot straight from the pan.
Video
Notes
- This is a use what you have recipe. Feel free to swap peas for mixed vegetables, corn, or broccoli.
- You can add more eggs to stretch the dish further.
- Any cooked rice works here, including jasmine or leftover takeout rice. But make sure it is at least a day old as that prevents the rice sticking or becoming too mushy.
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This reheats well in a skillet or microwave.
- Freezer kits last up to 2 months.
Related Recipes
Check out all our other Rice Recipes!Nutrition information is automatically calculated, so should only be used as an approximation.