Description
A delicious fried rice recipe packed with protein and vegetables.
Ingredients
Scale
- 3 cups cooked rice, chilled
- 2 cups cooked chicken, diced
- 2 large eggs, beaten
- 1 cup frozen peas
- 1 cup diced carrots
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1/4 teaspoon black pepper
Instructions
- Break up the chilled rice so there are no large clumps.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
- Add the beaten eggs and scramble until just set, then remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet.
- Add the diced chicken and cook for 2 to 3 minutes until heated through and lightly golden.
- Stir in the onion, carrots, and garlic, then cook for 3 to 4 minutes until the vegetables begin to soften.
- Add the peas and stir for 1 minute.
- Add the chilled rice and toss everything together, breaking up any remaining clumps.
- Pour in the soy sauce and sesame oil, then season with black pepper.
- Return the scrambled eggs to the skillet and fold them into the rice.
- Cook for another 2 to 3 minutes until everything is hot and well combined.
- Top with sliced green onions and serve immediately.
Notes
- This dish is versatile; you can add other vegetables or proteins.
- For best results, use day-old rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg