Name: Cheap Chicken Fried Rice With Eggs And Veggies Under $10
Cook time: 25 min
Total time: 25 min
Ingredients: 3 cups cooked white rice (preferably day-old and chilled); 2 large eggs, lightly beaten; 1 lb chicken breast or thighs, cut into small bite-sized pieces; 1 cup frozen peas and carrots mix; 3 tablespoons soy sauce (low sodium preferred); 2 tablespoons vegetable oil (divided); 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger); 2 green onions, sliced (optional for garnish); 1/2 teaspoon black pepper

Ingredients

Scale

3 cups cooked white rice (preferably day-old and chilled)
2 large eggs, lightly beaten
1 lb chicken breast or thighs, cut into small bite-sized pieces
1 cup frozen peas and carrots mix
3 tablespoons soy sauce (low sodium preferred)
2 tablespoons vegetable oil (divided)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
2 green onions, sliced (optional for garnish)
1/2 teaspoon black pepper

Instructions

Start by cutting your chicken into small, uniform pieces. This ensures they cook quickly and evenly. Season the chicken lightly with pepper. Mince your garlic and ginger so they are ready to go. Having all your ingredients prepped near the stove is essential because the cooking process moves very fast once you start.
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer. Let them sear for about 3 to 4 minutes, stirring occasionally, until they are golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
In the same pan, add a tiny bit more oil if needed. Pour in the beaten eggs. Use a spatula to quickly scramble them until they are just set but still slightly soft. Break them into small pieces with your spatula. Once cooked, remove the eggs and place them on the plate with the chicken.
Add the remaining tablespoon of oil to the skillet. Toss in the frozen peas and carrots, garlic, and ginger. Stir-fry for about 2 minutes until the vegetables are tender. Increase the heat to high and add the cold cooked rice. Press the rice down and stir frequently for 3 to 5 minutes. You want the rice to “fry” and pick up some golden color rather than just steaming.
Add the cooked chicken and eggs back into the pan with the rice and veggies. Pour the soy sauce over the mixture and toss everything together vigorously. Continue cooking for another 2 minutes until everything is piping hot and the soy sauce is evenly distributed. Taste and add an extra splash of soy sauce if desired. Top with sliced green onions and serve immediately.

Cook Time: 25 minutes