Ingredients
- 2 tablespoons vegetable oil
- 2 large eggs beaten
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound boneless skinless chicken breast, cut into small pieces
- 2 medium carrots diced
- 1 red bell pepper diced
- 3/4 cup frozen peas thawed
- 3 cups cooked rice preferably day-old
- 2 tablespoons curry powder
- 2 tablespoons low-sodium soy sauce
- Salt and pepper to taste
- Sliced green onions for garnish (optional)
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove eggs from the pan and set aside.
- Add the remaining tablespoon of oil to the pan. Add the chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the chicken pieces to the pan. Cook, stirring frequently, until the chicken is cooked through, about 5-6 minutes.
- Add the diced carrots and bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are tender. Add the thawed peas and stir to combine.
- Add the cooked rice to the pan. Stir-fry, breaking up any clumps, until the rice is heated through. Sprinkle the curry powder over the rice mixture and stir well to coat evenly.
- Return the scrambled eggs to the pan. Drizzle the soy sauce over the rice. Stir-fry everything together for another 2 minutes. Season with salt and pepper to taste.
- Garnish with sliced green onions if desired. Serve hot.
