Description
A comforting one-pan meal featuring chicken, rice, and veggies, perfect for busy nights.
Ingredients
Scale
- 4 cups cooked white rice (Use day-old rice for best texture)
- 2 large eggs (lightly beaten)
- 1 pound boneless, skinless chicken breast (thinly sliced)
- 2 tablespoons soy sauce
- 2 cloves garlic (minced)
- 3 stalks green onions (sliced)
- 1 teaspoon sesame oil (a few drops)
- 1 cup frozen peas and carrots
- 1 cup diced bell peppers or corn (optional)
Instructions
- Spread the day-old rice on a baking sheet to loosen clumps.
- Heat a large skillet or wok over high heat until very hot.
- Add a tablespoon of neutral oil, then the rice in batches if necessary.
- Let it sit a moment, then toss to lightly toast and separate the rice grains.
- Pat the chicken dry and season lightly with salt and pepper, then heat oil in the pan until shimmering.
- Add the chicken and let it brown without stirring for a minute, stirring until cooked through but still juicy.
- Remove the chicken to a plate and lower the heat slightly.
- Add a touch more oil, then toss in the garlic and vegetables, cooking until bright and just tender (about 1-2 minutes).
- Push the veggies to one side, pour in the beaten eggs, and scramble gently until just set.
- Mix the eggs into the vegetables, then return the chicken to the pan.
- Add the rice and drizzle with soy sauce, stirring quickly until heated through.
- Finish with sesame oil and sliced green onions, adjusting salt or soy as needed before serving.
Notes
This dish is adaptable; feel free to swap in seasonal vegetables or proteins you have on hand.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg