Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1 cup carrots, finely chopped
- 4 green onions, sliced (white and green parts)
- 1 cup frozen peas
- 4 cups cooked rice (preferably day-old)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 large eggs, lightly beaten
- Salt and pepper to taste
Instructions
- Prep your ingredients by chopping chicken into bite-sized pieces and keeping everything within reach.
- Heat oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 5-7 minutes.
- Add garlic, carrots, and green onions; sauté for about 3 minutes until vegetables soften.
- Stir in the cooked rice, breaking up clumps. Let fry for 2-3 minutes for a crispy texture.
- Drizzle soy sauce and sesame oil over the mixture. Push ingredients to one side of the pan and scramble eggs on the other side until fully cooked. Mix everything together.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 110mg