Description
A comforting and indulgent dish featuring crispy chicken, colorful veggies, and fluffy rice, all infused with garlic and ginger.
Ingredients
Scale
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup cooked rice
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
- Green onions for garnish
- Oil for frying
Instructions
- Heat oil in a pan over medium heat. Season the chicken pieces with salt and pepper and cook until golden and crispy. Remove and set aside.
- Add sesame oil, garlic, and ginger to the same pan. Sauté for about a minute.
- Add mixed vegetables and stir-fry for a few minutes until tender.
- Push vegetables to one side of the pan, pour in beaten eggs, and scramble them until fluffy and cooked through.
- Add cooked rice and soy sauce to the pan, mixing everything together.
- Add the crispy chicken back to the pan and stir well. Cook for an additional 2-3 minutes.
- Serve hot, garnished with chopped green onions.
Notes
Use day-old rice for best results. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg