Ingredients
Scale
- 1 lb cooked and shredded chicken
- 3 cups cooked rice (preferably leftover)
- 2 tablespoons sesame oil
- 1 diced onion
- 1 cup thawed frozen peas and carrots
- 2 tablespoons soy sauce (to taste)
- 2 lightly beaten eggs
- Optional: 2 tablespoons chopped green onions for garnish
Instructions
- Heat a medium skillet or wok over medium heat.
- Add sesame oil, onion, and thawed peas and carrots; cook until tender (3-5 minutes).
- Push veggies to one side; scramble the eggs on the other side until fully cooked.
- Combine scrambled eggs with veggies.
- Stir in shredded chicken and cooked rice until well mixed.
- Pour soy sauce over the mixture; stir to combine. Adjust seasoning to taste.
- Garnish with green onions if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 690mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg