Description
A delicious and easy recipe for takeout style chicken fried rice with peas and eggs, perfect for a quick meal.
Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 1 cup peas
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add the beaten eggs and scramble until fully cooked. Remove and set aside.
- Add the diced chicken to the skillet and stir-fry for 2-3 minutes.
- Add the cooked rice and peas, stirring to combine.
- Pour in the soy sauce and mix well.
- Add the scrambled eggs back into the skillet and stir to combine.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Notes
- Use day-old rice for best results.
- Feel free to add other vegetables like carrots or bell peppers.
- Adjust soy sauce according to your taste preference.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg