Type what you have

Ingredients

• ✓ egg
• salt
• panko bread crumb
• chicken breast
• avocado oil cooking spray
• barbecue sauce
• green onion

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to the manufacturer's recommendations.
2. 2 Beat egg and salt lightly in a shallow bowl or a small casserole dish. Place panko bread crumbs on a plate.
3. 3 Dip each cutlet into egg mixture, allowing excess to drip back into the bowl. Turn cutlets in panko bread crumbs so both sides are coated well, pressing the cutlets gently into the crumbs. Set on a piece of parchment paper. Spray each side with cooking spray and place in the basket of the air fryer.
4. 4 Air-fry for 5 minutes, turn, and air-fry for an additional 4 minutes. Serve with barbecue sauce and garnish with green onions.

By Bibi

Ingredients

• ✓ egg
• enoki mushroom
• green onion
• carrot
• white pepper
• vegetable oil

Instructions

1. 1 Mix mushrooms, green onion, and carrot together in a large bowl. Add eggs to mushroom mixture; stir until well combined. Season with white pepper; mix well.
2. 2 Heat vegetable oil in a skillet over medium heat. Spoon about 2 tablespoons egg mixture for each patty into hot oil. Press patties lightly with the back of a spatula. Cook until bottom of patty is solid enough to flip, about 50 seconds. Flip and cook other side is lightly browned, 10 to 15 seconds. Repeat with remaining egg mixture.

By simonechow

Ingredients

• ✓ egg
• olive oil
• chicken
• green onion
• garlic
• white rice
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a wok or nonstick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes.
3. 3 Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes.
4. 4 Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

By Amber62006

Ingredients

• ✓ egg
• duck meat
• barbecued pork
• green onion
• soy sauce
• long-grain rice
• salt
• pepper

Instructions

1. 1 Cook duck skin and fat in a wok or large skillet over medium heat until skin is crispy and fat has rendered, about 10 minutes. Increase the heat to medium-high and stir in duck meat, pork, 1/2 of the green onions, and soy sauce. Cook and stir until meats are heated through, about 5 minutes.
2. 2 Add rice and toss together until rice is hot and sizzling, about 5 minutes. Make a wide well in the middle of rice, exposing the bottom of the pan. Pour in beaten eggs and stir until scrambled. Stir scrambled eggs into rice along with remaining green onions. Toss and stir until rice is very hot, about 5 minutes. Season to taste with salt and pepper before serving.

By foodelicious

Ingredients

• ✓ egg
• baby carrot
• green pea
• vegetable oil
• garlic
• white rice
• soy sauce
• sesame oil

Instructions

1. 1 Assemble ingredients.
2. 2 Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
3. 3 Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
4. 4 Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
5. 5 Serve hot and enjoy!

By jostrander

Ingredients

• ✓ egg
• long-grain rice
• vegetable oil
• broccoli floret
• green onion
• soy sauce
• salt
• black pepper

Instructions

1. 1 In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

By HERCATE

Ingredients

• ✓ egg
• chicken breast
• all-purpose flour
• cornstarch
• lemon juice
• paprika
• baking soda
• salt
• club soda
• oil

Instructions

1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
4. 4 Transfer batter to the shallow bowl set on top of ice water.
5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Ingredients

• ✓ egg
• white rice
• butter
• chicken breast
• salt
• mushroom
• green onion
• soy sauce

Instructions

1. 1 In a saucepan bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 Heat butter in a large skillet over medium-high heat. Brown chicken in butter and season with salt to taste. Set chicken aside.
3. 3 Transfer cooked rice to the skillet in which the chicken was cooked, stirring to brown.
4. 4 In a separate skillet, scramble eggs.
5. 5 To the rice add chicken, mushrooms, green onions, eggs and soy sauce to taste.

By April

Ingredients

• ✓ egg
• vegetable oil
• white rice
• chicken
• celery
• carrot
• green pea
• green onion
• soy sauce

Instructions

1. 1 Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
2. 2 Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

By xvc

Ingredients

• ✓ egg
• canola oil
• ground beef
• green onion
• kimchi
• gochujang
• short-grain rice
• sesame oil
• butter

Instructions

1. 1 Heat canola oil in large nonstick skillet over high heat. Add ground beef and green onion white parts; reduce heat to medium. Cook and stir until beef is browned and onion is fragrant, 1 to 2 minutes.
2. 2 Stir kimchi and gochujang into beef mixture; cook until warmed through and fragrant, 2 to 4 minutes. Add rice; cook and stir until rice is heated through and coated with gochujang, 3 to 5 minutes more.
3. 3 Drizzle sesame oil over rice mixture; stir to coat. Garnish with green onion green parts.
4. 4 Melt 1 teaspoon butter in a skillet over medium-high heat. Crack egg into the skillet; cook until white is completely set and yolk is thick, 3 to 4 minutes. Place egg over fried rice.

By abstractj

Ingredients

• ✓ egg
• chicken breast
• green onion
• soy sauce
• sesame oil
• vegetable oil
• salt
• wonton wrapper
• water

Instructions

1. 1 Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
2. 2 Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
3. 3 Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

By Jaline

Ingredients

• ✓ egg
• avocado oil
• chicken breast
• mushroom
• celery
• white rice
• soy sauce
• pea
• green onion

Instructions

1. 1 Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
2. 2 Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
3. 3 Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
4. 4 Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

By Bren

Ingredients

• ✓ egg
• cooking spray
• white rice
• thai chile pepper
• garlic
• chicken breast
• soy sauce
• oyster sauce
• sugar
• thai basil

Instructions

1. 1 Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
2. 2 Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
3. 3 Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
4. 4 Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

By Collette Duck

Ingredients

• ✓ egg
• firm tofu
• sea salt
• vegetable oil
• soy sauce
• green onion
• serrano chile pepper
• white vinegar
• sugar
• red pepper flake

Instructions

1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Ingredients

• ✓ egg
• milk
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• garlic granules
• cumin
• chicken breast
• cooking spray
• plain greek yogurt
• sweet chili sauce
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ egg
• water
• soy sauce
• salt
• instant rice
• vegetable oil
• onion
• green bean
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, soy sauce, and salt to a boil in a medium saucepan. Stir in instant rice and remove from heat. Cover and let stand for 5 minutes.
3. 3 Heat oil in a medium skillet or wok over medium heat. Sauté onions and green beans or peas in hot oil for 2 to 3 minutes.
4. 4 Pour in beaten egg and fry for 2 minutes, scrambling egg while it cooks.
5. 5 Add cooked rice to egg mixture; mix well. Season with pepper.

By Krista B

Ingredients

• ✓ egg
• canola oil
• carrot
• salt
• black pepper
• garlic
• pea
• scallion
• rice
• soy sauce

Instructions

1. 1 Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
2. 2 Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
3. 3 Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

By SHYLAHRIDGWAY

Ingredients

• ✓ egg
• potato
• salt
• black pepper
• cucumber
• onion
• carrot
• apple juice
• rice vinegar
• mayonnaise

Instructions

1. 1 Soak potatoes in a bowl of water to draw out the bitterness, about 15 minutes.
2. 2 Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside.
3. 3 Drain potatoes and place into a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil, then reduce the heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender.
4. 4 Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes.
5. 5 Transfer mashed potatoes to a bowl. Add carrot, cucumber, onion, and eggs. Mix in mayonnaise, then season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

By Kurumi

Ingredients

• ✓ egg
• soy sauce
• green onion
• cilantro
• garlic
• ginger
• salt
• black pepper
• ground turkey
• bread crumb

Instructions

1. 1 Whisk soy sauce and egg together in a bowl; add green onions, cilantro, garlic, ginger, salt, and black pepper. Add turkey and bread crumbs to mixture; mix well. Form into 4 patties.
2. 2 Heat a large nonstick skillet over medium heat. Add patties, cover skillet, and cook, flipping once, until burgers are no longer pink in centers, about 15 minutes total. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Tracy Mckerk

Ingredients

• ✓ egg
• bacon
• water
• white rice
• water
• green onion
• pork chop
• soy sauce
• corn
• green bean

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
2. 2 Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
4. 4 Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
5. 5 Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
8. 8 Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

By Kymmie

Ingredients

• ✓ egg
• cornstarch
• garlic salt
• chicken thigh
• vegetable oil
• onion salt
• garlic salt
• black pepper
• white sugar
• vinegar
• ketchup
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
3. 3 Dip chicken in egg, then press in cornstarch mixture to coat.
4. 4 Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.
5. 5 Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

By ANGIENAP

Ingredients

• ✓ egg
• ground chicken
• bread crumb
• ginger
• scallion
• soy sauce
• sesame oil
• garlic
• salt
• canola oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix ground chicken, bread crumbs, egg, ginger, minced scallions, soy sauce, sesame oil, garlic, and kosher salt together in a large bowl.
3. 3 Form the mixture into 1 1/2-inch balls and arrange on the prepared baking sheet.
4. 4 Brush the meatballs with canola oil. Bake in the preheated oven until browned and no longer pink in the center, about 13 minutes. Transfer to a platter.

By Sophie

Ingredients

• ✓ egg
• water
• butter
• vegetable oil
• rice
• shrimp
• soy sauce
• sesame oil
• black pepper
• green onion
• salt

Instructions

1. 1 Whisk eggs and water together in a small bowl.
2. 2 Melt butter in a large nonstick frying pan or wok over medium heat. Add egg mixture and cook, without stirring, until almost firm, 1 to 2 minutes. Flip and cook for 1 minute more. Carefully transfer egg to a plate and slice into thin strips, about 2 1/2-inches long.
3. 3 Heat oil in the same pan over medium-high heat. Add rice and cook, stirring constantly, until rice is nicely separated and firm, but not browned, 3 to 5 minutes. Add shrimp, soy sauce, sesame oil, and pepper. Reduce heat to medium and cook, stirring constantly, for 3 minutes. Add green onion and egg strips; cook for 1 minute.
4. 4 Season with salt and additional soy sauce if needed.

By CarissaBryn

Ingredients

• ✓ egg
• sesame oil
• pork chop
• cauliflower rice
• broccoli floret
• mushroom
• celery
• garlic
• tamari
• green onion

Instructions

1. 1 Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
2. 2 Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

By fabeveryday

Ingredients

• ✓ egg
• cooking spray
• onion
• pea
• carrot
• butter
• rice
• turkey
• soy sauce
• sesame oil

Instructions

1. 1 Coat a large pan with cooking spray. Add onion and sauté over medium heat until translucent, about 5 minutes. Add frozen vegetables and butter; cook and stir, allowing butter to melt and veggies to thaw, 3 to 5 minutes.
2. 2 Increase heat to medium-high and stir in rice and turkey. Add soy sauce, 2 tablespoons at a time, and stir until rice takes on color. Push everything to the sides of the pan. Add sesame oil to the center of the pan and stir rice mixture until coated. Push everything to the sides of the pan again. Break eggs in the center of the pan. Scramble in the center until set, 2 to 3 minutes; then stir into rice mixture until well combined.

By LBURDICK

Ingredients

• ✓ egg
• water
• white rice
• olive oil
• firm tofu
• butter
• green onion
• pea
• carrot
• soy sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and set aside.
2. 2 Heat 1 tablespoon olive oil in a saucepan over medium heat. Add tofu and saute until golden brown, 10 to 15 minutes.
3. 3 While the tofu is cooking, heat butter in a saucepan over medium-low heat. Pour beaten egg into the skillet; cook until egg is set, about 5 minutes. Chop egg into little pieces with a spatula; set aside.
4. 4 Add remaining 1 tablespoon olive oil to a new, large saucepan over medium heat. Add rice, green onions, peas, and carrot; cook, stirring constantly, for 3 minutes. Stir in soy sauce, and add tofu and egg; cook until heated through, about 2 more minutes.

By ObsessedWithPizza

Ingredients

• ✓ egg
• jasmine rice
• chicken stock
• water
• butter
• vegetable oil
• sesame seed
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes. Off heat, stir in 2 tablespoons butter and cool to room temperature, about 30 minutes.
2. 2 Heat oil in a skillet over medium heat. Add beaten eggs and cook, stirring often to scramble eggs, breaking chunks of eggs into small bits with a spatula.
3. 3 Place cooked rice in a large bowl; add scrambled eggs and toss until well combined.
4. 4 Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; add rice mixture, sesame seeds, soy sauce, salt, and black pepper. Cook, stirring often, for 8 minutes. Taste; season with butter or soy sauce as desired.

By BetterCookingForSingleFathers

Ingredients

• ✓ egg
• spaghetti
• vegetable oil
• garlic
• ginger root
• kale
• soy sauce
• water
• red pepper
• sesame oil

Instructions

1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
2. 2 Heat the vegetable oil in a large skillet over medium heat.
3. 3 Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
4. 4 Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
5. 5 Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.
6. 6 Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
7. 7 Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.

By CrimsonJewel

Ingredients

• ✓ egg
• corn
• pea
• water
• butter
• bacon
• peanut oil
• jasmine rice
• sriracha sauce
• soy sauce
• fish sauce

Instructions

1. 1 Mix corn, peas, and 1 tablespoon water in a microwave-safe bowl. Microwave on high until tender, about 2 minutes.
2. 2 Whisk 1 tablespoon water and 1 egg together in a small bowl.
3. 3 Melt butter in a wok or large skillet over medium heat. Pour in egg; cook until set, about 1 minute per side. Transfer cooked egg into to a plate and slice. Repeat with remaining 2 tablespoons water and remaining 2 eggs.
4. 4 Place bacon in the wok and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and slice.
5. 5 Reheat wok over high heat, about 1 minute. Swirl in oil; heat until it shimmers. Break up large clumps of rice with wet fingers to separate the grains. Add 2 handfuls of rice to the wok and cook, stirring constantly, until it stars to crisp up, about 1 minute. Transfer to a bowl. Repeat with remaining rice.
6. 6 Reduce heat to medium; return all rice to the wok. Stir in sriracha sauce, soy sauce, and fish sauce until rice is well-coated and heated through, about 2 minutes. Add corn, peas, eggs, and bacon; toss together until combined, about 3 minutes.

By Allrecipes Member

Ingredients

• ✓ egg
• chicken breast
• cornstarch
• sesame oil
• egg noodle
• vegetable oil
• stir-fry vegetable
• water
• chicken broth
• soy sauce
• oyster sauce

Instructions

1. 1 Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
2. 2 Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.
3. 3 Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.
4. 4 Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.
5. 5 Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.
6. 6 Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.

By Soup Loving Nicole