Fried rice with salad and chicken laps

 

Fried rice with salad and chicken laps

Ingredients:

• 2 cups cooked and cooled jasmine rice (preferably day-old)
• 1 cup mixed vegetables (peas, carrots, corn, and diced bell peppers)
• 1/2 cup diced chicken laps (cooked)
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 eggs, beaten
• Salt and pepper to taste
• Green onions for garnish

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Instructions:

1. Heat vegetable oil in a large pan or wok over medium heat.
2. Add minced garlic and sauté until fragrant.
3. Add the mixed vegetables and diced chicken laps to the pan, stir-frying until they are cooked through.
4. Push the vegetables and chicken to one side of the pan, add a little more oil if needed, and pour the beaten eggs into the empty side. Scramble the eggs until cooked.
5. Mix the scrambled eggs with the vegetables and chicken, then add the cooked rice. Stir well to combine.
6. Pour soy sauce over the rice mixture and continue to stir-fry for a few more minutes until everything is well combined and heated through.
7. Season with salt and pepper to taste. Garnish with chopped green onions.

Side Salad:

Ingredients:

• Mixed salad greens (lettuce, spinach, arugula, etc.)
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Balsamic vinaigrette dressing

Instructions:

1. In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
2. Drizzle balsamic vinaigrette dressing over the salad and toss until well coated.

Chicken Laps:

Ingredients:

• Chicken laps (drumsticks or thighs)
• Olive oil
• Garlic powder
• Paprika
• Salt and pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken laps with olive oil and season with garlic powder, paprika, salt, and pepper.
3. Place the chicken laps on a baking sheet lined with parchment paper.