12 Minute Chicken & Rice Stir-Fry
In only 12 minutes, your skillet will become legendary. Tender chicken, fluffy scrambled egg and Minute Veggie Stir-Fry Seasoned Rice Cups get tossed with soy sauce for a fast, filling meal.
Ingredients
- 2 Minute® Veggie Stir-Fry Seasoned Rice Cups
- 1 tbsp canola oil
- 1 egg, lightly beaten
- 1 lb. boneless, skinless chicken breast, cut into small cubes
- 3 tbsp soy sauce
- 2 green onions, chopped
- 1 tbsp sesame seeds (optional garnish)
Instructions
Step 1
Heat rice according to package directions.
Step 2
In a skillet or wok, heat oil over medium heat. Add egg and quickly scramble until egg is soft-cooked, about 30 seconds. Remove from skillet and set aside.
Step 3
On medium-high heat, add chicken and cook until evenly browned and cooked through, about 6 minutes.
Step 4
Add the rice and the egg to the skillet. Pour in the soy sauce and mix everything thoroughly, ensuring the rice is evenly coated. Stir-fry for an additional minute.
Step 5
Remove from heat, stir in the green onions, garnish with sesame seeds and serve hot.
Consider your last-minute meal officially handled.
This 12-minute chicken and rice stir fry brings tender chicken, fluffy scrambled eggs and Minute Veggie Stir-Fry Seasoned Rice Cups together in one hot skillet. Soy sauce coats every bite, while green onions and sesame seeds bring a fresh, crunchy finish.
Fast hands. One hot pan. Legendary meal. Perfect any time.
Why This Chicken and Rice Stir-Fry Works
Minute Veggie Stir-Fry Seasoned Rice Cups comes ready with rice and vegetables, so there is no extra chopping or waiting for a pot of rice to cook. Heat the microwaveable rice cup, then toss it into the skillet with browned chicken and egg.
Cooking each component in stages keeps the egg soft, gives the chicken space to brown and lets the rice soak up the soy sauce without turning soggy.
Twelve minutes later, you’re eating. Boom. That’s the whole story.
Stir-Fry Speed Without the Scramble
Stir-fry moves fast, and this recipe is built to keep up.
The egg cooks in about 30 seconds. Small cubes of chicken brown quickly and evenly. Once the rice, egg and soy sauce hit the skillet, everything needs only one more minute to come together.
Prep your ingredients before turning on the heat so you can cook without stopping. Your skillet waits for nothing.
Texture Runs the Show
A great chicken and rice stir-fry needs more than flavor; it needs contrast.
Tender chicken and soft, fluffy eggs mixed with rice. Now that’s satisfying texture. Green onions keep things fresh, while optional sesame seeds add a little crunch.
Every ingredient gets its moment. No boring bites invited.
Quick Rice Bowl Recipe Pro Tips
- Get everything ready first.
- Cut the chicken small and evenly.
- Give the chicken some breathing room.
- Keep the egg soft by removing it after 30 seconds, while it’s still soft. It will finish heating when it returns to the skillet with the rice and chicken.
- Save the green onions for last so they stay fresh and bright and ready to wake up the whole dish.
- Adding more vegetables never hurt anyone.
This quick chicken and rice stir-fry recipe delivers a hot, satisfying meal before your hanger sets in. 12 minutes. One skillet. Cravings officially outmaneuvered.
12 Minute Chicken & Rice Stir-Fry FAQs
Do I Need a Wok?
Nope. A large skillet works perfectly well. Choose one with enough room to spread out the chicken and toss the ingredients without launching dinner onto the stovetop.
Can I Use Chicken Thighs Instead of Chicken Breast?
Absolutely. Boneless, skinless chicken thighs bring a slightly richer flavor and stay tender during cooking. Cut them into small, evenly sized pieces and cook them through before adding the rice.
Can I Use Precooked Chicken?
You bet. Leftover chicken or rotisserie chicken can save even more time. Add it to the skillet long enough to heat through, then continue with the rice, egg and soy sauce.
