Ingredients
Scale
- ¾ pound chicken breasts
- 4 cups cooked rice
- 1 cup frozen mixed vegetables (peas and carrots)
- 2 large eggs
- Low-sodium soy sauce
- Sesame oil
- Butter
- Neutral oil
Instructions
- Start by heating sesame and neutral oils in a large skillet or wok over medium-high heat. Cook the chopped chicken until no longer pink, then transfer to a bowl.
- In the same skillet, sauté diced onions and mixed vegetables for about 3 minutes. Push to the side, scramble the eggs, then incorporate cooled rice and butter.
- Mix in soy sauce and return the chicken to the skillet. Stir until everything is heated through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (236g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 110mg