Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (fresh or frozen)
- 2 tablespoons soy sauce or tamari
- 2 eggs, beaten
- 2 tablespoons vegetable or sesame oil
- 2 tablespoons green onions, chopped
- Salt and pepper to taste
Instructions
- Gather all ingredients before starting for a smooth cooking experience.
- Heat the oil in a large skillet or wok over medium-high heat until hot.
- Scramble the beaten eggs in the pan until fully cooked; remove and set aside.
- Stir-fry the diced chicken for about 2-3 minutes until heated through.
- Add mixed vegetables and stir-fry for an additional 3-4 minutes until tender.
- Incorporate the cooked rice and soy sauce, mixing well for even flavor distribution.
- Return the scrambled eggs to the pan, combining everything thoroughly.
- Season with salt and pepper as desired, garnish with green onions, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg