Ingredients
Protein & Oils
- 1 tablespoon vegetable oil
- 1 pound chicken, cut into bite-sized pieces
- 2 tablespoons sesame oil
Vegetables & Aromatics
- 1 cup diced white onion (about 1 small onion)
- 1 cup thawed frozen peas and carrots
- 2 tablespoons sliced green onions (optional garnish)
Others
- 1 tablespoon soy sauce (for cooking chicken)
- 2-3 tablespoons soy sauce (more or less to taste, for finishing)
- 2 large eggs, lightly beaten
- 3 cups cooked rice
Instructions
- Cook Chicken: Heat 1 tablespoon vegetable oil and 1 tablespoon soy sauce in a large skillet or wok over medium heat. Add 1 pound of bite-sized chicken pieces and cook until they are lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Fry Vegetables: In the same pan, add 2 tablespoons sesame oil, diced white onion, and thawed peas and carrots. Fry the vegetables until tender, approximately 3-4 minutes.
- Scramble Eggs: Push the cooked vegetables to the sides of the pan, creating space in the center. Pour the 2 lightly beaten eggs into the cleared space and scramble using a spatula until fully cooked. Then combine the eggs with the veggies.
- Combine & Finish: Add the 3 cups cooked rice and the cooked chicken back into the pan with the vegetable and egg mixture. Stir to combine thoroughly. Pour in 2-3 tablespoons soy sauce (adjust to taste) and stir until everything is well heated and evenly coated. Garnish with 2 tablespoons sliced green onions if desired, and serve warm.
Notes
- You can use day-old rice or freshly cooked rice that has been cooled to avoid sogginess.
- Adjust soy sauce quantity depending on your salt preference and soy sauce type.
- For extra flavor, consider adding minced garlic or ginger with the onions.
- Use a wok or large non-stick skillet for best results and easy stirring.
- Chicken can be substituted with shrimp or tofu for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese
