Ingredients
Scale
- 3–4 boneless skinless chicken breasts (about 1 lb)
- 3 cups cooked jasmine rice (preferably day-old)
- 1 cup chopped fresh vegetables (carrots, peas, bell peppers)
- 3 green onions, thinly sliced
- 3 tbsp low-sodium soy sauce
- 2 tbsp sesame oil
Instructions
- Cook the Chicken: Heat a large skillet or wok over medium-high heat. Add a splash of oil and sauté diced chicken until golden brown and cooked through, about 5-7 minutes. Set aside.
- Stir-Fry Vegetables: In the same skillet, add more oil if necessary and stir-fry chopped vegetables for about 3-4 minutes until tender yet crisp.
- Mix in Rice: Add cooked jasmine rice to the skillet with the sautéed veggies. Break up any clumps and mix well.
- Season: Drizzle soy sauce and sesame oil over the mixture. Toss to coat every grain of rice evenly. Add sliced green onions.
- Taste Test: Adjust seasoning if needed with more soy sauce or sesame oil.
- Serve Hot: Transfer to plates or bowls and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg