Broiled Chicken with Bacon Over Egg Fried Rice |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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A hot skillet and an egg will quickly enliven any leftover rice parked in your refrigerator. Add meaty pieces of broiled chicken and bacon for a satisfying, inexpensive meal. Ingredients:
2 skinless boneless chicken thighs, cut into 1-inch pieces (8 to 10 ounces) |
1 bunch scallions, cut into 1-inch pieces |
2 bacon slices, cut into 1-inch pieces |
1 1/2 tablespoons vegetable oil, divided |
1 large egg |
1/4 teaspoon soy sauce |
1/8 teaspoon asian sesame oil |
1 1/2 cups chilled cooked white rice |
Directions:
1. Preheat broiler.
2. Toss chicken, scallions, and bacon with 1/2 tablespoon vegetable oil and a scant 1/2 teaspoon each of salt and pepper in a 4-sided sheet pan. Broil 4 to 5 inches from heat, stirring once or twice, until chicken is just cooked through, about 10 minutes.
3. Meanwhile, beat egg with soy sauce, sesame oil, and a pinch of salt. Heat 1/2 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat until hot. Add egg mixture and cook, stirring, until almost set, about 45 seconds. Transfer to a bowl.
4. Heat remaining 1/2 tablespoon vegetable oil in skillet over medium-high heat until hot, then stir-fry rice until hot, about 5 minutes. Add egg and stir-fry 1 minute. Season with salt.
5. Serve chicken with rice.
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