Description
A delightful and nutritious dish combining tender chicken and colorful vegetables with crispy fried rice.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup cooked brown rice
- 1 cup frozen peas
- 1/2 cup diced carrots
- 2 large eggs
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon green onions, chopped
- 1 tablespoon toasted sesame seeds
Instructions
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
- Add the diced chicken breast to the skillet and cook for about 5-7 minutes, until fully cooked. Remove and set aside.
- In the same skillet, add the remaining olive oil, minced garlic, and grated ginger. Cook for about 1 minute until fragrant.
- Add the diced carrots and frozen peas. Cook for 3-4 minutes until heated through.
- Push the vegetables to one side, crack in the eggs and scramble until fully cooked, then mix with the vegetables.
- Add the cooked brown rice, breaking up clumps, and stir in the chicken, soy sauce, sesame oil, black pepper, and red pepper flakes. Stir-fry for 3-5 minutes until the rice is crispy in parts.
- Remove from heat and stir in green onions and sesame seeds. Serve immediately.
Notes
Use day-old rice for the best crispy texture. Customize with other proteins or vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 200mg