← Indo-Chinese
Chicken Fried Rice
Wok-tossed rice with tender chicken pieces, crunchy vegetables, and savory sauces.
Prep Time
15 mins
Cook Time
15 mins
Servings
3
Difficulty
easy
Ingredients
- Cooked basmati rice3 cups
- Chicken breast250g
- Eggs2
- Soy sauce2 tbsp
- Mixed vegetables (beans, carrots, peas)1 cup
- Spring onions3
- Garlic4 cloves
Nutrition
Calories420
Protein24g
Carbs48g
Fat14g
Instructions
- 1
Cut chicken into small pieces and stir-fry on high heat with salt and pepper until cooked. Set aside.
- 2
Scramble eggs in the same wok and break into small pieces. Set aside.
- 3
Stir-fry garlic and vegetables on high heat for 2 minutes. Keep them crunchy.
- 4
Add cold rice, soy sauce, and toss everything together on high heat for 3-4 minutes.
- 5
Add back chicken and eggs. Garnish with spring onions and serve hot.