Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 eggs, beaten
- 2 tablespoons oil (vegetable or sesame)
- 2 tablespoons green onions, chopped
- Salt and pepper to taste
Instructions
- Gather all ingredients and dice the cooked chicken. Chop green onions.
- Heat oil in a wok or large skillet over medium-high heat until shimmering.
- Stir-fry mixed vegetables for 3–4 minutes until tender-crisp.
- Push vegetables aside and scramble the beaten eggs on the other side until fully cooked.
- Add cooked rice and diced chicken to the skillet, pour soy sauce over everything, and mix thoroughly.
- Season with salt and pepper to taste and garnish with green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg