This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Jess Bentley
@SliceofJess
00:05
Prep
00:25
Cook
00:30
Total Time
Ingredients & Directions
Directions
1 lb
salt & pepper, as needed
2 tablespoons
vegetable oil, divided
1 cup
shredded cabbage
1/4 cup
shredded carrots
2
celery stalks, chopped
3
garlic cloves, minced
2
eggs
4 cups
long grain rice, cooked
3/4 cup
buffalo sauce, or more to taste
2 tablespoons
butter, cut into 8 pats
1/4 cup
blue cheese crumbles
2 tablespoons
chives, chopped
2 tablespoons
fresh cilantro
lime wedges, optional for garnish
- Cut the chicken into bite-sized portions and season with salt and pepper.
- Heat skillet over medium-high and add 1 tablespoon of vegetable oil.
- Sauté the chicken until internal temperature has reached 165°F, about 10 minutes.
- Remove the cooked chicken with a slotted spoon from the skillet and set aside.
- Add the additional teaspoon of vegetable oil.
- Sauté the cabbage, carrots, celery, and garlic cloves for 2 minutes.
- Push the veggies to one side of the skillet, then crack open two eggs and soft scramble on the other side of the skillet.
- Once softly scrambled, mix together the eggs with the sautéed veggies, cooked long grain rice, buffalo sauce, and pats of butter.
- Continue to cook for another 4 - 5 minutes, or until rice has warmed through.
- Before serving, sprinkle with blue cheese crumbles, chives, cilantro, and plate with lime wedges for optional garnish.
Notes from Jess:
- She normally uses leftover rice for this recipe. If you have to make rice prior to creating this dish, add an additional 20 minutes to your prep time. Be sure it's cooled before adding to the stir fry. Cool it quickly by spreading the cooked rice on a sheet pan and place in fridge for a little while.
- You can cook the chicken and eggs in separate skillets, but it's more like traditional fried rice when cooked all together.
- Consumer leftovers within 2 days and keep stored in the fridge in an airtight container.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Buffalo Chicken Fried Rice
Jess Bentley
@SliceofJess
Yield: 4
00:05
Prep
00:25
Cook
00:30 Total Time
Ingredients
Directions
1 lb
salt & pepper, as needed
2 tablespoons
vegetable oil, divided
1 cup
shredded cabbage
1/4 cup
shredded carrots
2
celery stalks, chopped
3
garlic cloves, minced
2
eggs
4 cups
long grain rice, cooked
3/4 cup
buffalo sauce, or more to taste
2 tablespoons
butter, cut into 8 pats
1/4 cup
blue cheese crumbles
2 tablespoons
chives, chopped
2 tablespoons
fresh cilantro
lime wedges, optional for garnish
- Cut the chicken into bite-sized portions and season with salt and pepper.
- Heat skillet over medium-high and add 1 tablespoon of vegetable oil.
- Sauté the chicken until internal temperature has reached 165°F, about 10 minutes.
- Remove the cooked chicken with a slotted spoon from the skillet and set aside.
- Add the additional teaspoon of vegetable oil.
- Sauté the cabbage, carrots, celery, and garlic cloves for 2 minutes.
- Push the veggies to one side of the skillet, then crack open two eggs and soft scramble on the other side of the skillet.
- Once softly scrambled, mix together the eggs with the sautéed veggies, cooked long grain rice, buffalo sauce, and pats of butter.
- Continue to cook for another 4 - 5 minutes, or until rice has warmed through.
- Before serving, sprinkle with blue cheese crumbles, chives, cilantro, and plate with lime wedges for optional garnish.
- She normally uses leftover rice for this recipe. If you have to make rice prior to creating this dish, add an additional 20 minutes to your prep time. Be sure it's cooled before adding to the stir fry. Cool it quickly by spreading the cooked rice on a sheet pan and place in fridge for a little while.
- You can cook the chicken and eggs in separate skillets, but it's more like traditional fried rice when cooked all together.
- Consumer leftovers within 2 days and keep stored in the fridge in an airtight container.
