Description
A satisfying and quick recipe for chicken fried rice that transforms leftover ingredients into a delightful meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the oil in a large skillet or wok over medium-high heat.
- Add mixed vegetables and stir-fry for 2-3 minutes until they are tender and vibrant.
- Push the vegetables to the side and pour beaten eggs into the skillet, scrambling until cooked through.
- Add cooked chicken and rice, mixing thoroughly to ensure everything is evenly combined and heated.
- Pour soy sauce over the mixture, stirring well to coat the rice.
- Season with salt and pepper to taste, and stir in the sliced green onions.
- Cook for an additional 2-3 minutes until everything is heated through. Serve hot.
Notes
Use day-old rice for best texture. Feel free to customize the vegetable mix based on what you have on hand.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg