Description
A delightful twist on a classic dish that packs a protein punch while being incredibly satisfying and flavorful, featuring tender chicken, colorful vegetables, and crispy rice.
Ingredients
Scale
- 1 cup cooked rice
- 1 pound chicken breast, diced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, beaten
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the diced chicken to the skillet and cook until browned and cooked through.
- Stir in the minced garlic and mixed vegetables, cooking until the vegetables are tender and fragrant.
- Push the chicken and vegetable mixture to one side of the skillet, and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked.
- Add the cooked rice to the skillet and mix everything together, ensuring the rice is well-coated with the flavors.
- Pour the soy sauce over the mixture and season with salt and pepper. Stir until everything is well combined and heated through.
- Garnish with chopped green onions and serve immediately.
Notes
Use day-old rice for the best texture. Feel free to swap vegetables or use frozen mixed veggies to save time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 210mg