Description
A delightful fusion of flavors featuring tender chicken, crisp vegetables, and a creamy sauce, all tossed with cold jasmine rice.
Ingredients
Scale
- 3 cups cold cooked jasmine rice
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions, sliced
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (more to taste)
- 1 tablespoon soy sauce
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced chicken to the pan, cooking until golden and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
- Crack the eggs into the same pan and scramble them gently. Once cooked, remove and add to the chicken.
- Add the remaining tablespoon of oil, then sauté the frozen peas and diced carrots for about 2-3 minutes until just tender.
- Toss the cold rice into the pan, breaking up any clumps. Allow it to cook undisturbed for 3-4 minutes to crisp slightly.
- Return the chicken and scrambled eggs to the pan, stirring to combine.
- Whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce in a bowl until smooth.
- Pour the sauce into the skillet, stirring until everything is evenly coated and heated through.
- Sprinkle the sliced green onions over the top, giving it a final mix. Serve immediately while hot.
Notes
Ensure the rice is cold to prevent mushiness. Customize with your favorite vegetables or proteins.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1000mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 130mg