Description
A hearty Chinese-American dish with tender chicken, crisp veggies, and smoky sesame-oil infused rice. This quick recipe delivers restaurant-quality flavor with a distinct, chewy texture in under 20 minutes.
Ingredients
2 cups chilled cooked white rice (jasmine or long-grain)
2 chicken breasts, diced into 1/2-inch cubes
2 large eggs, lightly beaten
1 cup frozen peas and carrots
3 tablespoons soy sauce (use tamari for gluten-free)
2 tablespoons sesame oil
2 cloves garlic, minced
1 tablespoon grated ginger
4 green onions, sliced (2 white and 2 green parts)
2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat wok or large skillet over high heat and add 1 tablespoon sesame oil
Add chicken cubes and cook until golden browned and cooked through (4–5 minutes)
Push chicken to one side, add remaining 1 tablespoon sesame oil to free side, and cook garlic and ginger until fragrant (30 seconds)
Pour in beaten eggs, scrambling them with a spatula (2 minutes)
Add frozen peas and carrots; stir fry for 2–3 minutes
Pour in chilled rice, breaking up clumps with a spatula
Add soy sauce, green onions, and remaining chicken to the rice mixture
Stir fry everything together until heated through and rice is toasted (3–4 minutes)
Garnish with fresh cilantro before serving
Notes
Use chilled, day-old rice for optimal texture
For extra protein, stir in scrambled egg mixture first before combining with rice
Substitute chicken thighs for a richer flavor
Wok hei (breath of the wok) is achieved through high-heat stir frying
Avoid overcooking vegetables to maintain crunch
- Prep Time: 10
- Cook Time: 10
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Stir Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 2g
- Sodium: 1100mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg