Ingredients
- 2 cups cooked day-old rice
- 1 lb boneless chicken (breast or thighs), diced
- 1 tablespoon vegetable oil
- 1/2 cup bell peppers, chopped
- 1/2 cup green peas
- 1/2 cup carrots, diced
- 1/4 cup green onions, sliced
- 3 eggs, beaten
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
Instructions
- Prepare the rice by breaking it apart with your hands if using day-old rice.
- Cook the chicken in a skillet over medium-high heat for 5-7 minutes until browned.
- Sauté garlic and ginger in the same pan for about 30 seconds.
- Add the vegetables and stir-fry until tender yet crunchy.
- Incorporate the rice and cooked chicken back, adding soy sauce and stirring well.
- Finish by creating a well in the center, adding the eggs, and scrambling until fully cooked.
- Serve topped with sliced green onions or sesame seeds.
Notes
Using day-old rice is crucial to prevent mushiness. Customize with your choice of vegetables for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: High Protein