Vegetable oil, as needed
35 g onion, finely sliced
75 g garlic, finely minced
Salt, as needed
750 g rice, cooked and cold
2 eggs, beaten
150 g mixed vegetables, frozen
150 g chicken, cooked and shredded
Preheat a skillet or wok over medium heat. Pour a drizzle of oil and heat it up.
Add the onions and garlic and sauté until translucent. Add in some salt to taste.
Stir in the cold rice to heat it up in the pan. Make a hole in the middle of the rice and pour in the eggs. Fry the rice and eggs together, breaking up any big egg chunks with your spatula.
Add the frozen mixed vegetables and stir them in to thaw them.
Add the shredded chicken and mix them in well with the rice. Continue sauteing the rice on high heat and stir every half a minute for 3 to 5 minutes until the ingredients are mixed well together and cooked evenly. If needed, add more oil to thoroughly cook the ingredients.
Serve in a bowl.
This recipe uses cooking oil but you can substitute it with either butter or margarine. The rice will taste and smell even better with more even browning. You can use any kind of leftover meat like ham, sausages, or whatever you can find in your fridge. In this recipe, we’re using leftover chicken cooked in a sauce that is already flavorful in itself and will add more taste to the fried rice.
Sugar: 3g
:
Calcium: 433mg
Calories: 3240kcal
Carbohydrates: 649g
Cholesterol: 381mg
Fat: 25g
Fiber: 18g
Iron: 11mg
Potassium: 1790mg
Protein: 88g
Saturated Fat: 7g
Sodium: 298mg
Vitamin A: 8193IU
Vitamin C: 43mg
