275 calories; $3.50 / serving
Asian recipes tend to always have a lot of ingredients. The good news is, the ingredients are pretty standard in Asian cooking. So go ahead and buy the ingredients, and rest assured you’ll use them frequently if you make a lot of Asian dishes. You can even use the ingredient search tool right here on this website to search other recipes that use the same items!
Bonus: If you find an Asian supermarket, you’ll get the ingredients for super cheap!
- 3 TBS soy sauce
- 5 tsp rice vinegar
- 1 TBS Asian sesame oil
- 1/4 tsp sugar
- 2 TBS vegetable or olive oil
- 1 lb chicken, cubed
- 1/2 cup frozen mixed vegetables
- 1 carton sliced mushrooms
- 1 head baby bok choy (or romaine lettuce), halved lengthwise and thinly sliced crosswise
- 4 large eggs, lightly beaten
- 6 cups cold cooked rice
- 2 green onions, thinly sliced
In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar. Heat vegetable or olive oil in a large pot or wok. Add the diced chicken and stir-fry over high heat for 1 minute. Add the peas, carrots, mushrooms and bok choy, and stir-fry until tender. Add the eggs and scramble just until set.
Stir in the cooked rice, scallions, soy sauce mixture and stir-fry until the rice is hot. Remove from the heat and season with salt and pepper.
Low Carb Option: Use finely chopped cauliflower instead of cold rice
Vegetarian Option: Skip the chicken!