Chicken and Vegetable Fried Rice

This Chicken and Vegetable Fried Rice is a colorful and flavorful dish that combines tender chicken with a medley of fresh vegetables, all stir-fried with fragrant rice. It's a quick, satisfying meal that brings a taste of Asian cuisine to your kosher dinner table.

Ingredients

• Cooked white rice - 2 cups
• Chicken breast, diced - 200 grams
• Carrot, diced - 1 medium
• Frozen peas - 1/2 cup
• Green bell pepper, diced - 1/2 medium
• Onion, diced - 1 small
• Garlic, minced - 2 cloves
• Soy sauce (low sodium) - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Green onions, sliced - 2 tablespoons

Steps

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced chicken breast and cook until browned and fully cooked, about 5-7 minutes. Remove and set aside.
3. In the same skillet, add the onion and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the diced carrot and bell pepper, and cook for another 3-4 minutes until the vegetables are tender.
5. Push the vegetables to one side of the skillet, crack the egg into the other side, and scramble it until fully cooked.
6. Add the cooked rice, peas, and the cooked chicken back into the skillet.
7. Pour the soy sauce and sesame oil over the mixture, and stir everything together to combine well. Season with salt and black pepper.
8. Cook for an additional 2-3 minutes, allowing the rice to fry slightly and absorb the flavors.
9. Remove from heat, garnish with sliced green onions, and serve hot.

Nutrition

• Calories: 450
• Protein: 28 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 700 mg
• Cholesterol: 150 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in protein from chicken and egg, supporting muscle health.
• Includes a variety of vegetables, providing essential vitamins and minerals.

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