Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Servings:4

Nutrition Facts (per serving)

Calories425
Fat22g
Carbs40g
Protein17g

Nutrition Facts

Servings Per Recipe 4

Calories 425

% Daily Value *
Total Fat 22g28%
Saturated Fat 7g34%
Cholesterol 142mg47%
Sodium 9408mg41%
Total Carbohydrate 40g14%
Dietary Fiber 2g8%
Total Sugars 2g
Protein 17g33%
Vitamin C 5mg5%
Calcium 52mg4%
Iron 3mg7%
Potassium 276mg6%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.

Ingredients

  1. 1 tablespoon canola oil
  2. 1 teaspoon sesame oil
  3. ⅓ cup diced carrots
  4. ¼ cup sliced inexperienced onions, white and lighter green parts
  5. ½ teaspoon garlic powder
  6. ½ teaspoon floor ginger
  7. three cups bloodless cooked rice
  8. 1 teaspoon kosher salt
  9. ½ teaspoon floor black pepper
  10. 1 cup shredded cooked chicken
  11. ½ cup frozen peas
  12. 2 tablespoons butter
  13. 2 huge eggs, beaten
  14. 2 tablespoons soy sauce
  15. 2 teaspoons rice vinegar
  16. 2 tablespoons Sriracha mayonnaise, or to taste
  17. 1 tablespoon sliced inexperienced onions, or to flavor

Directions

Heat canola and sesame oils in a big, nonstick skillet over medium-excessive heat. Add carrot and 1/four cup green onion; cook dinner, stirring continuously, for 1 minute. Stir in garlic powder and ginger and cook dinner for two minutes. Stir in rice, salt, and pepper; cook dinner, stirring only a couple of times, till rice is lightly browned, approximately four to five mins. Stir in hen and peas; cook dinner for 2 mins.

    Push rice aggregate to the sides of the pan, growing a circle within the middle. Add butter to the center of the pan. When melted, pour eggs into the middle. Cook eggs, stirring frequently, until almost set, approximately three minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 extra minutes.

    Serve immediately topped with Sriracha mayo and inexperienced onions.