Description
A delightful twist on traditional fried rice featuring colorful veggies and a creamy, spicy sauce, perfect for busy weeknights.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, chopped
- 2 eggs, beaten
- 1 cup mixed bell peppers, chopped
- 1/2 cup carrots, diced
- 1/2 cup peas
- 3 tablespoons bang bang sauce (mayonnaise, sweet chili sauce, sriracha)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions, for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add mixed bell peppers, carrots, and peas; sauté until slightly tender, about 3-5 minutes.
- Push vegetables to one side; pour in beaten eggs and scramble until fully cooked.
- Add cooked chicken and rice to the skillet; pour in soy sauce and bang bang sauce, mixing thoroughly and cooking for another 2-3 minutes.
- Season with salt and pepper to taste.
- Garnish with chopped green onions.
Notes
For best texture, use day-old rice. Customize with your favorite veggies or proteins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg