Description
A flavorful and satisfying fried rice dish packed with tender chicken, colorful veggies, and savory sauces.
Ingredients
Scale
- 2 cups cooked white rice (preferably day-old)
- 1 pound boneless, skinless chicken breasts (diced)
- 1 cup frozen peas and carrots
- 1/4 cup green onions (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon ginger (minced)
- Salt and pepper (to taste)
- 1 large egg (beaten)
- Sesame seeds (for garnish; optional)
Instructions
- Season the diced chicken breasts with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat, add the chicken and cook for 5-7 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, sauté the minced garlic and ginger for 30 seconds until fragrant. Add the frozen peas and carrots, stir-fry for 2-3 minutes until heated through.
- Push the cooked veggies to one side and scramble the beaten egg on the empty side until fully cooked, then mix it with the vegetables.
- Add the cooked rice and chicken back into the skillet. Pour in the soy sauce, sweet chili sauce, and sesame oil. Stir until well combined and heated through for about 3-5 minutes.
- Remove from heat and stir in the chopped green onions. Adjust seasoning if needed. Serve hot garnished with sesame seeds if desired.
Notes
Use day-old rice for best texture and consider vegetables or protein modifications to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 180mg