Chicken and Rice
Ketchup flavor for insatiable flavor.
25 minutes
766kcal
-g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut chicken into 2 cm (3/4 in.) cubes, and onion into 1.5 cm (1/2 in.) cubes. Defrost mixed vegetables with boiling water, and then drain.
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Heat 2 Tbsp of cooking oil in wok, and saute chicken. When cooked through, add onions and cook until translucent. Add and mix with tomato ketchup.
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Add salt and pepper to (2) and saute. Then add rice and cook while loosening. Add and stir in mixed vegetables, then serve on plates.
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Beat egg (A), and add salt and pepper to make egg mixture. Heat 1 Tbsp of salad oil in wok, pour in egg mixture, and make scrambled eggs by quickly stirring together. Place on top of (3).
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