Ingredients:
- 2 tablespoons vegetable oil
- 2 large eggs, beaten
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 4 cups cooked and chilled rice (preferably day-old rice)
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 green onions, thinly sliced
Directions:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove them from the pan and set aside.
Season the chicken pieces with salt and pepper. Add the remaining tablespoon of vegetable oil to the skillet and cook the chicken until browned and cooked through. Remove from the pan and set aside with the scrambled eggs.
In the same pan, add the onion and garlic, and sauté until the onions are translucent.
Stir in the peas and carrots, cooking until they are warmed through.
Add the rice, soy sauce, and sesame oil, stirring until well combined and the rice is heated through.
Return the cooked eggs and chicken to the skillet, mixing everything together.
Garnish with green onions before serving.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings
