Chicken Fried Rice

Ingredients:

• 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!…