Ingredients
4
4 servings
- •1 tablespoon canola oil
- •1 teaspoon sesame oil
- •0.33333334326744 cup diced carrots
- •0.25 cup sliced green onions, white and lighter green parts
- •0.5 teaspoon garlic powder
- •0.5 teaspoon ground ginger
- •3 cups cooked rice, cooled
- •1 teaspoon kosher salt
- •0.5 teaspoon ground black pepper
- •1 cup shredded cooked chicken
- •0.5 cup frozen peas
- •2 tablespoons butter
- •2 large eggs, beaten
- •2 tablespoons soy sauce
- •2 teaspoons rice vinegar
- •2 tablespoons Sriracha mayonnaise, or to taste
- •1 tablespoon sliced green onions, or to taste
Instructions
- Heat canola and sesame oils in a large, nonstick skillet over medium-high heat. Add carrot and 1/4 cup green onion; cook, stirring constantly, for 2 minutes. Stir in garlic powder and ginger and cook for 2 minutes. Stir in rice, salt, and pepper; cook, stirring only once or twice, until rice is lightly browned, about 5 minutes. Stir in chicken and peas; cook for 2 minutes.
- Push rice mixture to the sides of the pan, creating a circle in the middle. Add butter to the center of the pan. When melted, pour eggs into the center. Cook eggs, stirring often, until almost set, about 3 minutes. Stir eggs into the rice mixture. Stir in soy sauce and rice vinegar; cook for 2 more minutes.
- Serve immediately topped with Sriracha mayo and green onions.
Nutritional Facts
Per 4 servings
- Calories: 427
- Carbohydrate: 40g
- Fat: 22g
- Fiber: 2g
- Protein: 17g
- Sugar: 2g
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