Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, diced
- 2 eggs, beaten
- 1/2 cup peas and carrots, diced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tsp garlic, minced
- 1/2 tsp ginger, grated
- 1/4 tsp black pepper
- 1 green onion, chopped (optional)
Instructions
- Heat 1 tbsp oil in a large pan or wok over medium-high heat.
- Add beaten eggs and scramble until fully cooked. Remove from pan and set aside.
- Add remaining oil, garlic, and ginger. Sauté for 30 seconds.
- Add peas and carrots. Stir-fry for 2 minutes.
- Add cooked chicken and rice. Break up any clumps.
- Pour soy sauce over the rice mixture. Stir well.
- Add scrambled eggs back into the pan. Mix everything together.
- Season with black pepper. Garnish with green onions if using.
- Serve hot.
Notes
- Day-old rice works best as it’s less sticky.
- You can substitute chicken with shrimp or tofu.
- Adjust soy sauce to taste.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
Keywords: chicken fried rice, easy fried rice, quick dinner