Description
A nostalgic, cozy dish featuring fluffy rice, tender chicken, and vibrant vegetables, all melded together with savory soy sauce.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- Cook the vegetables: Add the mixed vegetables to the skillet, stirring frequently, until they turn tender yet crisp—about 3-4 minutes.
- Scramble the eggs: Push the veggies to the side of the skillet. Pour in the beaten eggs and scramble them gently until fully cooked.
- Combine chicken and rice: Add the cooked chicken and fluffy rice to the skillet. Pour the soy sauce over the top and toss everything together for about 2 minutes.
- Heat through: Continue to cook for an additional 3-5 minutes, stirring frequently until everything is heated through.
- Garnish and serve: Fold in the sliced green onions, and season with salt and pepper to taste. Serve it hot.
Notes
For best results, use day-old rice to achieve a non-sticky texture. Customize with your favorite proteins or vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 170mg