I love this recipe because it makes good use of leftover rice and can be modified on-the-fly with almost any veggie you have in your fridge… a tasty way to minimize food waste!


  • 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  • 3 tablespoons sesame oil, divided
  • 1 inch piece of ginger, minced
  • 3 garlic cloves, minced
  • Β½ tablespoon curry powder
  • 1 cup finely chopped carrots
  • 1 cup chopped broccoli
  • Β½ cup finely chopped mushrooms
  • 3 large eggs, beaten
  • 3 cups cooked day old rice
  • Salt, to taste


  1. Toss the chicken in a bowl in the soy sauce and then coat with the cornstarch. 
  2. Add 1 tablespoon of sesame oil to a large non-stick skillet or wok on medium/high heat. When hot add the chicken, ginger, curry powder and garlic and stir fry until well browned on all sides and almost cooked through, 5-6 min. Remove from pan and set aside. 
  3. Add 2 tablespoons of sesame oil, along with the carrots, broccoli and mushrooms and cook through until softened. 
  4. Add back the chicken. Move the chicken and veggies a bit to the side and add the beaten eggs. Scramble them until they are fully cooked. Add the cooked rice and incorporate everything together. Season with a bit of salt and serve.

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NatNat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.