Description
A quick, savory one-pan meal loaded with tender chicken, fluffy rice, vibrant veggies, and a rich homemade sauce—perfect for busy weeknights. Full of flavor and hassle-free cleanup.
Ingredients
3 cups cooked jasmine rice, chilled
1 pound boneless skinless chicken breast or thighs, diced
2 tablespoons neutral cooking oil
2 large eggs, lightly beaten
1 small yellow onion, diced
2 medium carrots, finely diced
3/4 cup frozen peas
3 garlic cloves, minced
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon honey or brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
2 green onions, thinly sliced
1 teaspoon toasted sesame seeds (optional)
Instructions
Fluff chilled rice and dice veggies/seasonings. Mince garlic.
Mix soy sauce, sesame oil, honey, ginger, and pepper in a bowl.
Heat 1 teaspoon oil in a skillet. Brown eggs and set aside.
Add 1 tablespoon oil to the skillet. Sear chicken 5-6 minutes until golden.
Push chicken aside; sauté onion, carrots, and garlic until tender (2-3 minutes). Add peas and stir.
Combine cooked rice and egg into the skillet. Pour sauce over everything and mix thoroughly.
Cook 2-3 minutes until heated through and flavors meld. Garnish with green onions and sesame seeds.
Notes
Use day-old rice for best results.
Any oil works, but sesame oil gives authentic flavor.
Toasting sesame seeds in a dry skillet majors in aroma and nuttiness.
Substitute frozen mixed veggies if peas aren’t preferred.
Double rice chilling time if not already fluffed for better texture.
Recipe is naturally gluten-free if using gluten-free soy sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg