Ingredients
Scale
- 3 cups cooked white rice (preferably day-old)
- 1 large chicken breast, diced into small pieces
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- 3 tablespoons soy sauce (low sodium preferred)
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil (optional, for flavor)
- 2 green onions, sliced
- Black pepper to taste
Instructions
- Begin by dicing your chicken into small, uniform pieces so they cook quickly and evenly. Whisk your eggs in a small bowl with a pinch of pepper. If your leftover rice is clumped together, gently break it up with your hands or a fork before you start cooking.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until it is golden brown and cooked through, usually about 5 to 6 minutes. Once finished, push the chicken to one side of the pan.
- Pour the beaten eggs into the empty side of the skillet. Let them sit for a few seconds to set, then gently scramble them with your spatula. Once the eggs are mostly cooked but still slightly moist, mix them together with the chicken.
- Add the frozen peas, carrots, and minced garlic to the pan. Stir-fry for about 2 minutes until the vegetables soften. Turn the heat to high and add the cooked rice. Pour the soy sauce and sesame oil over the rice. Stir constantly for 3 to 4 minutes, allowing the rice to toast slightly and soak up the flavors.
- Give everything one final toss to ensure the soy sauce is evenly distributed. Taste and add more soy sauce if necessary. Remove from heat and stir in the sliced green onions for a fresh crunch.
- Cook Time: 25 minutes