Description
A comforting and quick Chicken Fried Rice dish, perfect for busy weeknights and using up leftover ingredients.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 1 cup mixed vegetables (peas, carrots, and bell peppers)
- 2 eggs, beaten
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons chicken broth
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a large skillet or wok, heat the vegetable oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Push the garlic to the side of the skillet, and pour in the beaten eggs. Scramble until fully cooked, then mix with the garlic.
- Add the cooked chicken and mixed vegetables to the skillet. Stir-fry for a few minutes until everything is heated through.
- Add the cooked rice, soy sauce, and chicken broth. Gently fold everything together and stir-fry for an additional 3-5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
This dish is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg