Description
A delicious and versatile dish that combines rice, chicken, and colorful vegetables, perfect for quick weeknight meals.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 2 tablespoons oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 green onions, chopped
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Heat the oil in a large pan or wok over medium heat.
- Add the mixed vegetables to the pan and cook for 2-3 minutes until tender.
- Push the vegetables to one side of the pan and pour the beaten eggs on the other side. Scramble them until fully cooked, then mix with the vegetables.
- Add the diced chicken and cooked rice to the pan. Pour in the soy sauce and mix everything together thoroughly.
- Cook for an additional 3-5 minutes, stirring frequently.
- Stir in the chopped green onions and season with salt and pepper to taste.
- Serve hot for a delicious meal.
Notes
Use day-old rice for the best texture. Feel free to include other proteins or vegetables based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 210mg