Ingredients
Scale
- 2 cups cooked rice
- 1 pound chicken breast, diced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- 2 eggs, lightly beaten
- Salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pan or wok over medium heat.
- Add the diced chicken and cook until no longer pink, about 5-7 minutes.
- Push the chicken to one side of the pan and pour the beaten eggs on the other side. Scramble the eggs until fully cooked.
- Add the mixed vegetables to the pan and stir everything together.
- Stir in the cooked rice and soy sauce, mixing well. Cook for an additional 3-5 minutes, allowing the rice to heat through.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Notes
Make sure to use cold, cooked rice for the best texture. Day-old rice works great because it’s less sticky.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg