Description
A comforting and flavorful dish featuring tender chicken, seasoned rice, and vibrant vegetables, perfect for family dinners or busy weeknights.
Ingredients
Scale
- ¾ pound chicken breasts, chopped
- 4 cups cooked rice
- ½ cup diced white onion
- 1 cup frozen mixed vegetables (peas, corn, carrots)
- 2 large eggs
- 5 tablespoons low-sodium soy sauce
- 1½ teaspoons sesame oil
- 4 tablespoons butter
- Neutral oil (like avocado or canola)
- Fresh lemon juice
Instructions
- Prepare Ingredients: Chop the chicken into bite-sized pieces and dice the onion. Ensure your rice is as cool as possible.
- Heat the Wok: Add neutral oil to your heated wok. When shimmering, add the chicken.
- Stir-Fry the Chicken: Cook until golden and fully cooked, about 5-7 minutes, and set aside.
- Scramble the Eggs: In the same pan, stir until eggs are fully cooked, then remove and set aside.
- Sauté Vegetables: Toss in onions and mixed vegetables, stir-frying until softened, about 3-4 minutes.
- Combine Ingredients: Return chicken and eggs to the wok, add cold rice, soy sauce, lemon juice, butter, sesame oil, salt, and pepper. Stir-fry for another 3-5 minutes.
- Serve and Garnish: Scoop into bowls and sprinkle sesame seeds on top.
Notes
Using cold, day-old rice prevents mushiness. Feel free to customize by using shrimp or tofu.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg