Chicken & Egg Fried Rice Bowl (High-Protein)

Ingredients

• chicken breast — 200 g, diced small
• eggs — 2 large
• cooked rice — 2 cups, preferably day-old
• frozen peas and carrots — 1/2 cup
• soy sauce — 1.5 tbsp
• cooking oil — 1.5 tbsp
• salt — 1/4 tsp
• scallions — 1 stalk, chopped

Steps (beginner-friendly)

1. Break up the day-old rice with your hands so there are no clumps; cold dry rice fries best.
2. Heat 1/2 tbsp oil over medium-high heat, scramble the beaten eggs 30-60 seconds until just set, and scoop out.
3. Add another 1/2 tbsp oil, cook the diced chicken 3-4 minutes until white all over with no pink inside.
4. Add the peas and carrots, stir-fry 1 minute.
5. Add the remaining oil and the rice, pressing and tossing 2 minutes until the rice is hot and slightly toasted.
6. Return eggs and chicken, pour the soy sauce around the edge of the pan, and toss 1 minute until evenly colored.
7. Finish with salt and scallions and serve.