Description
A comforting, flavorful fried rice dish packed with protein from chicken and eggs, along with vibrant vegetables for a nutritious and quick meal.
Ingredients
Scale
- 2 cups cooked rice (day-old preferred)
- 1 cup cooked chicken, shredded (or tofu/shrimp)
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat the olive oil in a large skillet or wok over medium heat until shimmering.
- Cook the mixed vegetables and stir-fry until tender, about 3-5 minutes.
- Scramble the eggs in a cleared space in the skillet until cooked through.
- Combine the eggs with the vegetables by mixing gently.
- Add the cooked rice and shredded chicken to the skillet, ensuring each grain embraces the warmth and flavors.
- Incorporate the soy sauce and stir until everything is heated evenly.
- Season with salt and pepper to taste.
- Garnish with fresh green onions and serve hot.
Notes
This dish is perfect for meal prep and can be stored in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg