Name: Chicken fried rice with egg
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1/4 cup white jasmine rice, cooked and chilled; 3 oz roasted chicken breast, diced; 1 large egg, beaten; 1/4 cup frozen peas; 2 tsp canola oil; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 2 3/4 tsp low-sodium soy sauce; 1 tsp sesame oil; 1 green onions, thinly sliced

Nutrition

Per serving

593 calories

Protein: 39g; 26% of calories
Carbs: 49g; 34% of calories
Fat: 26g; 40% of calories

Instructions

Prep 15 min · Cook 0 min

Heat half the canola oil in a 12-inch skillet over medium-high heat. Add the beaten egg and cook for 1 minute, stirring constantly until just set but still soft. Remove the egg from the pan and set it aside.
Wipe out the skillet and add the remaining canola oil over medium-high heat. Add the garlic and ginger, cooking for 20 to 30 seconds until fragrant.
Add the cold rice to the skillet, breaking up any clumps with a spatula. Increase the heat to high. Spread it into an even layer and cook undisturbed for 2 minutes to develop some crispness.
Stir in the diced chicken and frozen peas. Cook for 3 to 4 minutes, stirring often, until the chicken is heated through and the peas are bright green. Done when chicken is hot, 165°F.
Return the scrambled egg to the pan. Drizzle with soy sauce and sesame oil. Toss everything together for 1 minute to coat, then stir in half the green onions. Serve topped with the remaining green onions.

Nutrition

Ingredients

Instructions

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