Egg Fried Rice with Chicken
A quick and easy dish that packs a punch of flavor and nutrition, perfect for busy weeknight dinners or satisfying lunches.
Ingredients
Main Ingredients
- 2 cups rice Use cold, leftover rice for better texture.
- 2 pcs eggs Scrambled until fully cooked.
- 1 cup chicken, diced Cooked until no longer pink.
- 2 tbsp soy sauce Can use tamari for a gluten-free option.
- 1/2 cup peas Substitute with other vegetables if needed.
Instructions
Preparation
- Scramble the eggs in a pan until fully cooked. Set them aside.
- In the same pan, cook the diced chicken until it is no longer pink.
- Add the cooked rice and soy sauce to the chicken. Mix well.
- Finally, stir in the peas and scrambled eggs. Cook everything together for a few minutes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave until hot throughout. For extra flavor, consider adding garlic or green onions while cooking the chicken.