Description
A flavorful fusion of jasmine rice, chicken, and vegetables, all enveloped in a creamy and spicy sauce that delights the palate.
Ingredients
Scale
- 3 cups cold cooked jasmine rice
- 1 pound boneless skinless chicken breast, diced
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 cup frozen peas and diced carrots
- 2 green onions, sliced
- 1/3 cup mayonnaise
- 1/4 cup Thai sweet chili sauce
- 1 tablespoon sriracha (more to taste)
- 1 tablespoon soy sauce
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the diced chicken and sear until golden brown, about 6-7 minutes. Remove from the pan.
- Crack the eggs into the skillet and scramble until just set, about 1-2 minutes. Add to the chicken.
- Add the remaining tablespoon of oil, followed by the frozen peas and diced carrots. Sauté for 2-3 minutes.
- Gently add the cold jasmine rice, breaking up any clumps.
- Return the cooked chicken and scrambled eggs to the pan, mixing everything together.
- Whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and soy sauce in a bowl, then pour over the rice mixture and stir until evenly coated, about 2-3 minutes.
- Sprinkle the sliced green onions over the top and stir before serving hot.
Notes
Use day-old cold rice for the best texture. Consider using an air fryer or oven for alternate cooking methods.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg