Ingredients
Scale
- 3 cups cooked day-old jasmine rice
- 2 boneless, skinless chicken breasts (diced)
- 1 cup mixed fresh vegetables (carrots, peas, bell peppers)
- 3 cloves garlic (minced)
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil
- 2 large eggs (beaten)
- 2 green onions (sliced)
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Add diced chicken and cook until golden brown, about 5-7 minutes.
- Stir in minced garlic and mixed vegetables; sauté until soft, approximately 3-4 minutes.
- Add day-old rice to the skillet, breaking up any clumps and mixing thoroughly until heated through.
- Pour soy sauce and sesame oil over the rice mixture; push to one side of the pan and scramble the eggs in the cleared space until just set before mixing everything together.
- Fold in sliced green onions just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg