Description
A delicious and versatile chicken fried rice that brings warmth and comfort to the dinner table with vibrant vegetables and fluffy rice.
Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, shredded
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat the oil in a large skillet over medium heat until shimmering.
- Add the mixed vegetables and cook, stirring occasionally, until tender, about 3-4 minutes.
- Scramble the beaten eggs on one side of the skillet until just cooked, then mix with the vegetables.
- Combine the cooked rice and shredded chicken with the vegetables and eggs, stirring to combine.
- Flavor the mixture with soy sauce, folding gently into the rice-chicken-vegetable mix. Cook until heated through, about 2-3 minutes, and season with salt and pepper.
- Garnish with chopped green onions before serving.
Notes
For best texture, use cold, day-old rice and prepare all ingredients before starting to cook.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg