Description:
A quick and delicious Asian-inspired dish featuring fluffy rice stir-fried with juicy chicken, scrambled eggs, and mixed vegetables. It’s calorie-dense, rich in protein and carbs — ideal for weight gain and fast, balanced meals.
🕒 Total Time: 15 minutes
🍽️ Servings: 2
🔥 Calories per serving: ~520 kcal
🛒 Ingredients
- 2 cups cooked jasmine or long-grain rice (preferably day-old, chilled)
- 150g (5 oz) chicken breast or thigh, diced
- 2 eggs, beaten
- 2 tablespoons cooking oil (vegetable, canola, or sesame)
- 1/2 cup mixed vegetables (carrots, peas, corn)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional for extra umami)
- Salt and pepper, to taste
- 1 spring onion, finely chopped (optional for garnish)
🍳 Instructions
1. Cook the Chicken:
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
- Add the diced chicken and cook for 4–5 minutes until golden and fully cooked. Season lightly with salt and pepper.
- Remove chicken from the pan and set aside.
2. Scramble the Eggs:
- Add a little more oil to the same pan.
- Pour in the beaten eggs and scramble for 1–2 minutes until just set.
- Push the eggs to the side of the pan.
3. Stir-fry the Vegetables:
- Add garlic and mixed vegetables to the pan.
- Stir-fry for 2–3 minutes until vegetables are tender.
4. Combine All:
- Add the cooked rice and chicken back to the pan.
- Pour in soy sauce (and oyster sauce if using).
- Stir everything together thoroughly over high heat, breaking up clumps of rice.
- Stir-fry for 2–3 more minutes until hot and evenly mixed.
5. Serve:
- Taste and adjust seasoning with more soy sauce or salt if needed.
- Serve hot, garnished with spring onions if desired.
💡 Tips:
- Using day-old cold rice gives better texture and prevents mushy fried rice.
- For more calories, drizzle with sesame oil or top with fried shallots.
- Add extra vegetables or a bit of butter for flavor and nutrients.
