Ingredients
Scale
- 2 cups cooked white rice (preferably day-old and chilled)
- 1 large chicken breast, diced into small bite-sized pieces
- 1/2 cup frozen peas and carrots mix
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce (adjust to taste)
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon powder)
- 2 green onions, sliced
- 2 tablespoons vegetable oil (or any high-smoke point oil)
- Pinch of black pepper
Instructions
- Place a large skillet or wok over medium-high heat and add one tablespoon of vegetable oil. Once the oil is shimmering, add the diced chicken pieces. Season with a pinch of pepper. Stir-fry the chicken for about 3-4 minutes until it is golden brown and cooked through. Add the minced garlic and ginger during the last 30 seconds of cooking to prevent burning. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add another teaspoon of oil if needed. Pour in the beaten eggs. Let them sit for a few seconds, then gently scramble them until they are just set but still slightly soft. Add the frozen peas and carrots directly into the pan with the eggs. Stir for 1 minute until the vegetables are thawed and the moisture has evaporated.
- Turn the heat up to high. Add the remaining tablespoon of oil to the pan, then toss in the chilled rice. Use a spatula to break up any large clumps. Let the rice sit undisturbed for 30 seconds to get crispy, then toss. Return the cooked chicken to the pan. Drizzle the soy sauce and sesame oil over the rice. Stir everything together vigorously for 2 minutes until the rice is evenly coated and steaming hot. Garnish with sliced green onions and serve immediately.
- Cook Time: 15 minutes