2 cups cooked rice (preferably chilled, day-old rice works best)
2 boneless, skinless chicken breasts, diced
2 eggs, beaten
1 cup mixed vegetables (such as peas, carrots, and corn)
2 cloves garlic, minced
2 green onions, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon sesame oil
2 tablespoons vegetable oil
Salt and pepper, to taste
Optional: chopped cilantro, sesame seeds for garnish
Instructions:
Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken breasts and season with salt and pepper. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the cooked chicken from the skillet and set aside.
Scramble Eggs: In the same skillet, add another tablespoon of vegetable oil. Pour in the beaten eggs and scramble until cooked. Remove the scrambled eggs from the skillet and set aside.
Stir-Fry Vegetables: Add the minced garlic and chopped green onions to the skillet and cook for 1-2 minutes until fragrant. Add the mixed vegetables and stir-fry until they are tender, about 3-4 minutes.
Combine Ingredients: Return the cooked chicken and scrambled eggs to the skillet. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
Season: Drizzle the soy sauce and oyster sauce (if using) over the rice and toss everything together until well combined. Cook for an additional 2-3 minutes, allowing the flavors to meld.
Finish: Drizzle the sesame oil over the fried rice and toss once more to distribute the flavors evenly. Taste and adjust seasoning with more soy sauce, if needed.
Garnish and Serve: Remove the skillet from the heat. Garnish the chicken fried rice with chopped cilantro and sesame seeds, if desired. Serve hot and enjoy!…
