Description
A delightful dish that combines tender chicken, vibrant vegetables, and aromatic rice with a kick from sriracha sauce. Perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, shredded
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon sriracha sauce
- 2 green onions, chopped
- 2 eggs, beaten
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped green onions to the skillet and sauté for 1-2 minutes until fragrant and slightly tender.
- Push the sautéed onions to one side of the skillet and pour in the beaten eggs. Scramble until fully cooked, mixing with the onions once done.
- Add the shredded chicken, frozen peas, and carrots to the skillet, stirring to combine all the ingredients thoroughly.
- Add the cooked rice, soy sauce, and sriracha sauce to the mixture, stirring well to ensure everything is coated and heated through.
- Season with salt and pepper to taste, and continue to cook for an additional 2-3 minutes until well combined.
- Serve hot, garnished with extra green onions if desired.
Notes
Use day-old rice for the best texture. Adjust the spice level by varying the amount of sriracha based on your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 210mg