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Active Time : 20 minutes
Total Time : 20 minutes
Serves : 4 servings


  • 2 cups instant white rice
  • 3 tablespoons pure vegetable oil divided
  • 1 pound boneless, skinless chicken breasts chopped
  • 1 cup chopped onion
  • 2 tablespoons soy sauce divided
  • 1 teaspoon chopped garlic
  • 2 large eggs beaten
  • 1 cup frozen green peas
  • 1 teaspoon crushed red pepper optional


Cook rice according to package directions; set aside.

In large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken, onion, 1 tablespoon soy sauce and garlic. Stir-fry until chicken is no longer pink; remove from skillet and set aside.

Add 1 tablespoon oil to skillet. Pour in egg; when set turnover and continue cooking until completely set (about 1-2 minutes). Remove from skillet and chop; set aside.

Add remaining 1 tablespoon oil to skillet. Add rice, chicken, peas, remaining soy sauce, and red pepper flakes. Stir-fry until heated through; add in egg. Serve immediately.