Ingredients
Scale
- 2 cups cooked rice
- 1 cup cooked chicken, diced
- 2 eggs, scrambled
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 2 tablespoons oil
- 3 tablespoons bang bang sauce
- Salt and pepper to taste
- Green onions for garnish
Instructions
- Heat oil in a large skillet over medium heat.
- Add mixed vegetables and cook until tender.
- Push vegetables to one side and add scrambled eggs, cooking until set.
- Stir in cooked chicken and rice.
- Pour bang bang sauce over the mixture and toss to coat.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Notes
For best results, use day-old rice for firmer texture. Adjust salt to taste, especially if using sodium-containing bang bang sauce. Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 250mg