Description
A delightful blend of flavors and textures that create a warm, satisfying meal with chicken and mixed vegetables.
Ingredients
Scale
- 2 cups cooked rice (preferably cold, day-old)
- 1 cup diced chicken
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Cook the diced chicken for about 5-7 minutes or until golden brown.
- Push the chicken to one side of the pan and crack the eggs onto the other side, scrambling until just set.
- Combine the chicken and eggs, folding gently.
- Add the cooked rice and mixed vegetables, stirring to distribute.
- Pour in the soy sauce and mix thoroughly.
- Crisp it up by cooking for an additional 5-7 minutes.
- Final seasoning with salt, pepper, and chopped green onions before serving.
Notes
Use cold, leftover rice for best results. Customize with your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg