Description
Flavorful wok-fried rice with tender chicken, colorful veggies, and savory soy sauce.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 lb chicken breast, diced
- 2 eggs, lightly beaten
- 2 tbsp soy sauce
- 1 cup mixed veggies (peas, carrots, corn)
- 2 tbsp sesame oil (or vegetable oil)
- 2 green onions, chopped
- 1 garlic clove, minced
- Salt & pepper to taste
Instructions
- Heat oil in a wok or large skillet over medium-high heat.
- Add diced chicken, season lightly with salt and pepper, cook until golden and fully cooked. Remove and set aside.
- In the same pan, scramble eggs until just set, then push to one side.
- Add garlic and mixed veggies, stir-fry for 2–3 minutes.
- Add cooked rice, breaking apart clumps, then drizzle in soy sauce and toss well.
- Return chicken to the wok, mix everything together until evenly coated.
- Garnish with green onions and serve hot.
Notes
- Using day-old rice helps prevent clumping.
- Feel free to customize the vegetables based on your preference.
- For extra flavor, add a dash of sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg