Ingredients
Scale
- 2 cups cooked rice (day-old is best)
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (any color)
- 1/2 cup diced cooked chicken or turkey
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: chopped green onions, sesame seeds for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced onion and bell pepper and cook until softened, about 3-5 minutes.
- Add cooked chicken or turkey and cook for another 2 minutes, stirring occasionally.
- Push the vegetables and meat to one side of the skillet. Crack the eggs into the empty space and scramble until cooked through.
- Add the cooked rice to the skillet and break it up with a spatula. Stir in soy sauce, sesame oil, grated ginger, and garlic powder. Season with salt and pepper to taste.
- Stir everything together until the rice is heated through and evenly coated with the sauce. Cook for another 2-3 minutes, stirring occasionally, until slightly crispy.
- Garnish with chopped green onions and sesame seeds, if desired. Serve immediately.
Notes
For best results, use day-old rice as it tends to be drier and will fry up better. Feel free to customize this recipe with your favorite vegetables, such as carrots, peas, or mushrooms. You can also add a touch of chili flakes for a little heat. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg