Description
A quick and satisfying meal combining fragrant rice, tender chicken, and a rainbow of vegetables, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, chopped
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, chopped
- 3 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until fully cooked. Once done, remove the eggs from the pan and set aside.
- In the same pan, add the chopped chicken and mixed vegetables. Stir-fry for about 3-4 minutes until the vegetables are tender.
- Add the cooked rice to the pan and stir well to combine. Pour in the soy sauce and mix until evenly coated.
- Add the scrambled eggs and chopped green onions back into the pan, and mix everything evenly.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
Use day-old rice for the best texture. This dish is also customizable with different proteins and vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg