Ingredients
Scale
- 3 cups cooked white rice (preferably day-old and chilled)
- 1 lb chicken breast or thighs, diced into small pieces
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots mix
- 1/2 medium white onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Step 1: Preparation
Start by dicing your chicken into small, bite-sized cubes. Season them lightly with salt and pepper. Whisk your eggs in a small bowl and set them aside. If your leftover rice is clumped together, gently break it apart with your fingers or a fork before you start cooking. Mince your garlic and chop the onions so everything is ready to go before you heat the pan. - Step 2: Cooking
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside. In the same pan, add another tablespoon of oil and sauté the onions and frozen veggies until tender. Push the veggies to the side, pour in the beaten eggs, and scramble them quickly. Finally, toss in the rice, cooked chicken, soy sauce, and sesame oil. Stir-fry everything together for 3-5 minutes on high heat until the rice is slightly crispy and well-coated. - Step 3: Plating
Remove the pan from the heat immediately to prevent the eggs from overcooking. Taste the rice and add more soy sauce or a pinch of salt if needed. Scoop generous portions into deep bowls. Top each serving with freshly sliced green onions for a pop of color and a mild bite. Serve immediately while steaming hot for the best texture.
- Cook Time: 25 minutes