Nutrition balance score
Good
Glycemic Index
56
Moderate
Glycemic Load
81
High
Nutrition per serving
Calories943.7 kcal (47%)
Total Fat19.1 g (27%)
Carbs144 g (55%)
Sugars5.2 g (6%)
Protein44.3 g (89%)
Sodium1402.7 mg (70%)
Fiber9.1 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat a small amount of vegetable oil in a skillet over medium heat. When hot, add the eggs and scramble until just cooked. Remove egg from heat and set aside. Wipe down pan so that there is no remaining egg.
Step 2
Add additional vegetable oil to cover the bottom of the skillet and turn the heat up to medium-high. When hot, add chopped chicken breast and season with salt and pepper. Stir-fry until the chicken is cooked through. Remove chicken from heat and set aside.
Step 3
Heat another 1-2 tablespoons of vegetable oil in the skillet. When hot, add the diced onion. Season with salt and pepper and 1 tablespoon of curry powder. Stir-fry for a few minutes until the onion is translucent and softened.
Step 4
Add the frozen mixed veggies to the onions and stir-fry until the veggies are heated through and the onions are completely cooked.
Step 5
Add the rice to the skillet and use a spoon or spatula to break apart any chunks so that the rice is evenly distributed. Add in the rest of the curry powder, the soy sauce, and additional salt and pepper to taste. Stir-fry until the rice is heated through and beginning to crisp up.
Step 6
Add the cooked egg and chicken back to the skillet and mix well.
Step 7
Serve the fried rice topped with additional soy sauce and sriracha as desired. Scallions and cilantro are also good topping choices.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!