Ingredients
Scale
- 1½ cups cooked rice, chilled
- 1 boneless skinless chicken breast, cut into small cubes
- 2 eggs, beaten
- ½ cup carrots, diced
- ½ cup frozen peas
- 2 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sriracha sauce
- 2 tablespoons mayonnaise
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook chicken in a lightly oiled skillet until golden and fully cooked, then set aside.
- Scramble eggs in the same pan and remove.
- Add oil, garlic, carrots, and peas; cook until tender.
- Add rice and break up clumps while heating through.
- Return chicken and eggs to the pan.
- Stir in soy sauce, sriracha, and mayonnaise until evenly coated.
- Finish with green onions and adjust seasoning as needed.
Notes
- Add shrimp or extra chicken for more protein.
- Use brown rice or cauliflower rice for a healthier version.
- Best made with chilled rice for better texture.
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired