Description
A delicious fried rice recipe featuring diced chicken, mixed vegetables, and scrambled eggs.
Ingredients
Scale
- 2 boneless skinless chicken breasts (diced)
- 2 tablespoon sesame oil
- 2 tablespoon vegetable oil
- 1 cup frozen peas and diced carrots blend
- 3 large eggs (lightly beaten)
- 4 cups cooked rice
- 3 tablespoon soy sauce
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 green onions (sliced)
Instructions
- In a large skillet, sauté the diced chicken in the sesame oil and vegetable oil on medium high heat until the chicken is cooked through for approximately 4-6 minutes. Once the chicken is cooked, transfer the chicken to a separate plate and set aside.
- Next, add the frozen peas and carrots blend to the pan and sauté for approximately 2 minutes on medium high heat.
- Slide the vegetables to one side of the pan and pour in the eggs into the pan on the open side.
- Scramble the eggs.
- Then add the chicken back to the pan. Next add in the rice, soy sauce, salt, and pepper to the pan.
- Sauté for 3-5 minutes until rice is heated through and chicken is warmed back through.
- Top with sliced green onions and serve immediately. Enjoy!
Notes
- This dish is versatile and you can add more vegetables as desired.
- Using day-old rice is ideal for frying.
- Adjust the seasoning according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg