Description
A classic one-pan meal featuring tender chicken, fluffy rice, colorful vegetables, and savory soy sauce. Easy to make and packed with flavor, it’s a perfect way to use leftover rice for a quick and satisfying dinner.
Ingredients
Scale
- 1 lb chicken breast or thighs, diced
- 3 cups cooked jasmine rice, chilled
- 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
- 2 large eggs, beaten
- 4 tbsp soy sauce
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Instructions
- Cook Chicken: Heat 1 tbsp oil in a skillet or wok over medium-high heat. Cook diced chicken until golden and fully cooked (5–7 minutes). Remove and set aside.
- Scramble Eggs: In the same skillet, scramble beaten eggs until set. Transfer to the plate with chicken.
- Stir-Fry Veggies: Add the remaining oil and stir-fry mixed vegetables for 3–4 minutes until tender-crisp.
- Combine Ingredients: Add cooked rice, chicken, and eggs to the skillet. Stir in soy sauce and mix well until rice is evenly coated. Cook for 2–3 minutes, stirring constantly.
- Serve: Adjust seasoning with salt and pepper if needed. Serve hot and enjoy!
Notes
- Use day-old rice for the best texture.
- Add extra veggies or substitute tofu for a vegetarian version.
- Drizzle with sesame oil or garnish with chopped green onions for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Sodium: 800mg
- Fat: 10g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g