Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 4 cups day-old cooked rice
- 1 cup fresh vegetables (carrots, peas, green onions)
- 2 large eggs (scrambled)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic (minced)
- 1 inch fresh ginger (minced)
- Black pepper (to taste)
Instructions
- Prepare your ingredients by chopping vegetables and dicing chicken.
- Heat oil in a large skillet over medium-high heat. Cook the diced chicken until golden brown (7-10 minutes).
- Add the chopped vegetables and stir-fry for another 3-4 minutes.
- Push the mixture to one side of the pan and scramble the eggs in the cleared space for about 1-2 minutes.
- Stir in day-old cooked rice, soy sauce, sesame oil, garlic, ginger, and black pepper. Mix well and heat through for about 3-5 minutes.
- Serve hot, garnished with sliced green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg