Ingredients
Scale
- 2 cups cooked jasmine rice (preferably cold)
- 1 cup diced boneless, skinless chicken breast
- 1 cup mixed vegetables (peas and carrots are classic)
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- 1. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 2. Add diced chicken and cook until golden brown (about 5-7 minutes). Remove from skillet and set aside.
- 3. In the same skillet, add another tablespoon of oil. Sauté minced garlic and mixed vegetables for about 2-3 minutes until tender.
- 4. Push vegetables to one side; pour beaten eggs into the other side and scramble until cooked.
- 5. Add cooked rice and chicken back to the skillet, pouring in soy sauce. Stir well to combine, seasoning with salt and pepper as desired.
- 6. Toss in chopped green onions before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg