Not many recipes taste better using leftovers…but fried rice is one of them! A quick fry in a wok, and cold, cooked leftover rice turns nice and crispy. Use the convenience of bagged coleslaw for veg, or shred your own cabbage to save on grocery costs.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a small bowl, whisk together seasoning, soy sauce, water, and sesame oil. Set aside.
- In Wok, heat vegetable oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces.
- Add chicken to wok; stir-fry until cooked through, about 5 min.
- Increase heat to high; add rice. Stir often to break up clumps and heat through, about 5 min.
- Gradually add coleslaw (wok will be full). Add reserved seasoning mixture; stir-fry 3 min or until coleslaw is tender-crisp.
Day old, cold rice works best in this recipe. It helps keep the rice grains crisp. Freshly cooked rice is more likely to be too soft and stick to the wok.
Don’t have day old rice? Make Steamer Rice—1 cup uncooked white rice makes about 3 cups, just what you need for this recipe. Don’t forget to cool it down in the fridge first!
Per serving (about 1 1/2 cups): Calories 430, Fat 15 g (Saturated 3 g, Trans 0 g), Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 44 g (Fiber 2 g, Sugars 5 g), Protein 26 g.
20 min
4 servings
$3.32/serving
20 min4 servings$3.32/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a small bowl, whisk together seasoning, soy sauce, water, and sesame oil. Set aside.
- In Wok, heat vegetable oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces.
- Add chicken to wok; stir-fry until cooked through, about 5 min.
- Increase heat to high; add rice. Stir often to break up clumps and heat through, about 5 min.
- Gradually add coleslaw (wok will be full). Add reserved seasoning mixture; stir-fry 3 min or until coleslaw is tender-crisp.
Day old, cold rice works best in this recipe. It helps keep the rice grains crisp. Freshly cooked rice is more likely to be too soft and stick to the wok.
Don’t have day old rice? Make Steamer Rice—1 cup uncooked white rice makes about 3 cups, just what you need for this recipe. Don’t forget to cool it down in the fridge first!
Per serving (about 1 1/2 cups): Calories 430, Fat 15 g (Saturated 3 g, Trans 0 g), Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 44 g (Fiber 2 g, Sugars 5 g), Protein 26 g.
