Description
A delicious and easy chicken fried rice recipe that you can make in less than 10 minutes.
Ingredients
Units
Scale
- 1 cup frozen green peas, thawed
- 3 cups cooked Japanese rice
- 1 small carrot, finely chopped
- 2 cloves garlic, minced
- 1/4 pound boneless chicken breast, cut into small cubes
- 2 tablespoons vegetable oil
- 1 teaspoon powdered chicken stock or dashi powder
- 1 tablespoon soy sauce
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
Instructions
- In a pan over medium heat, add the oil and garlic and cook for 1 minute.
- Add the carrots and cook for 2 minutes.
- Add the chicken and cook for 3 to 4 minutes, until the chicken is cooked through.
- Add the rice and peas and mix well.
- Add the powdered chicken stock, stir in well.
- Add the soy sauce, black pepper and salt, and mix well.
- Push the rice to one side and break the eggs on the empty side. Slowly scramble the eggs and, as it cooks, incorporate it with the rice. Serve.
Notes
Keep this chicken fried in a storage container and refrigerate for up 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 599
- Sugar: 5.9
- Sodium: 818
- Fat: 21.4
- Saturated Fat: 3.7
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 71.1
- Fiber: 4.5
- Protein: 29.3
- Cholesterol: 219
