Wondering what to do with all that jarred, canned, and dried goodness hiding in the back of your pantry?
We’re here to help, with a plethora of appetizing, crowd-pleasing recipes to make the most of your backstocked groceries–and your newfound free time.
So, grab a can opener and let’s get cooking. We got this!
Recipe by Savory Nothings from savorynothings.com
PREP TIME: 20 minutes
COOK TIME: 20 minutes
- 1 tablespoon oil
- 2 large chicken breasts (diced into bite-sized pieces; pat dry for best results)
- 2 large onions (peeled and diced)
- 3 medium carrots (peeled, trimmed and diced)
- 1 red pepper (cored and diced)
- 2 cups cooked and chilled rice
- 3 tablespoons low sodium soy sauce
- 1 tablespoon maple syrup
- 2 large eggs (beaten)
- 1/2 cup frozen peas
- Sesame seeds and sliced green onion (optional)
Brown the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken on all sides, until browned.
Sauté the vegetables: Add the onions and carrots and cook until the onions turn translucent, about 3 minutes. Add the pepper and cook until softened.
Cook the rice: Stir in the rice and cook until it’s starting to brown. Stir in the soy sauce and maple syrup.
Cook the egg: Push the fried rice to the side of the pan to make room in the middle. Add the beaten eggs and cook over medium-low heat until just set. Cut into pieces with a spatula and stir into the rice.
Finish the dish: Add the peas, stir everything well and cook until they’re hot.
Serve: Serve immediately sprinkled with sesame seeds and sliced green onion, if you like.
You can freeze this dish for anywhere between two to three months.