Description
A comforting and flavorful fried rice dish with chicken, cashews, and a spicy kick from Sriracha.
Ingredients
Scale
- 4 cups cooked Jasmine rice
- 1 lb boneless, skinless chicken breast, diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1 bell pepper, diced
- 1/2 cup cashews
- 2–3 tablespoons Sriracha (to taste)
- 3 tablespoons low-sodium soy sauce
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 green onions, sliced
- 2 tablespoons vegetable oil
Instructions
- Gather all ingredients to ensure quick cooking.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. Cook the diced chicken until golden (about 5-6 minutes). Remove and set aside.
- In the same skillet, add another tablespoon of oil and sauté minced garlic and ginger for about 1 minute.
- Add the peas, carrots, and bell pepper, cooking until slightly tender (about 3-4 minutes).
- Toss in the cold, cooked rice, breaking up clumps. Stir-fry for 2-3 minutes until heated through.
- Return the chicken to the skillet and mix in soy sauce and Sriracha, tasting to adjust flavors.
- Stir in cashews and sliced green onions, allowing them to warm before serving.
Notes
Day-old rice works best to prevent clumping. Avoid overcrowding the skillet for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: fried rice, chicken recipe, comfort food, quick meal, family dinner
