Ingredients
Scale
- 3 cups cooked white rice (preferably day-old and chilled)
- 1 lb chicken breast, cut into small bite-sized pieces
- 3 large eggs, lightly beaten
- 1 cup frozen peas and carrots blend, thawed
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, sliced (separate whites and greens)
- Salt and black pepper to taste
Instructions
- Begin by prepping all your ingredients before you turn on the stove. Dice the chicken into uniform pieces so they cook evenly. Whisk your eggs in a small bowl and set them aside. Ensure your rice is cold and the grains are separated; if the rice is clumpy, gently break it apart with your fingers or a fork. Having everything ready is crucial because the cooking process moves very quickly once the heat is on.
- Heat one tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the pan. Sauté the chicken until it is golden brown and cooked through, about 5 to 6 minutes. Remove the chicken from the pan and set it aside. In the same pan, add a splash more oil if needed and pour in the beaten eggs. Scramble them quickly until just set, then remove them and keep them with the chicken.
- Wipe the pan if necessary and add the remaining tablespoon of oil. Add the white parts of the green onions, garlic, and ginger, sautéing for about 30 seconds until fragrant. Stir in the peas and carrots and cook for 2 minutes. Turn the heat to high and add the cold rice. Toss the rice constantly for 3 to 4 minutes until it starts to brown slightly. Pour in the soy sauce and sesame oil, then return the chicken and eggs to the pan. Toss everything together until well combined and steaming hot. Garnish with the green parts of the onions and serve immediately.
- Cook Time: 25 minutes