Quick protein-packed fried rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 chicken breasts, diced
02 -
2 cups cooked rice (preferably cold)
03 -
1 tbsp olive oil
04 -
3 cloves garlic, minced
05 -
1/2 cup green peas
06 -
1/4 cup diced carrots
07 -
2 eggs, lightly scrambled
08 -
3 tbsp low-sodium soy sauce
09 -
1 tsp sesame oil
10 -
1/2 tsp chili flakes (optional)
11 -
Salt and pepper to taste
12 -
Fresh parsley or green onions for garnish (optional)
# Instructions:
01 -
Heat olive oil in a large pan or wok over medium-high heat. Season the diced chicken with salt and pepper, then cook until crispy and golden brown. Remove from the pan and set aside.
02 -
In the same pan, add minced garlic and sauté for about 1 minute until fragrant.
03 -
Add the peas and carrots to the pan, stir-frying for 2-3 minutes until softened.
04 -
Push the veggies to the side of the pan and pour in the scrambled eggs. Let them cook fully before scrambling into the veggies.
05 -
Add the cold rice to the pan, breaking up any clumps. Stir well to combine.
06 -
Add soy sauce, sesame oil, and chili flakes (if using). Stir to evenly coat everything.
07 -
Add the crispy chicken back into the pan, mixing everything until heated through.
08 -
Garnish with fresh parsley or green onions, if desired, then serve and enjoy!
# Notes:
01 -
Using cold rice helps achieve the perfect fried rice texture.
02 -
Adjust chili flakes based on your spice preference.
03 -
This dish is great for meal prep and keeps well in the refrigerator for 2-3 days.