Ingredients
For the Chicken:
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 2 boneless, skinless chicken breasts, diced
For the Fried Rice:
- 3 cups cooked and cooled rice (preferably day-old)
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 eggs, beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- ½ teaspoon white pepper (or black pepper)
- 2 green onions, chopped
Instructions
Step 1: Marinate the Chicken
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In a bowl, mix soy sauce, cornstarch, and sesame oil.
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Add diced chicken and coat well. Let it marinate while you prepare the other ingredients.
Step 2: Cook the Chicken
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Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
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Add the marinated chicken and cook until golden brown and fully cooked (about 5 minutes).
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Remove the chicken from the pan and set aside.
Step 3: Sauté the Aromatics and Vegetables
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In the same pan, add another tablespoon of oil and sauté the onions until soft.
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Add the garlic and cook for 30 seconds until fragrant.
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Stir in the frozen vegetables and cook for 2-3 minutes.
Step 4: Scramble the Eggs
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Push the vegetables to one side of the pan. Pour the beaten eggs into the empty side and scramble until just set.
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Mix the eggs with the vegetables.
Step 5: Add Rice and Sauces
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Add the cooked rice and break up any clumps. Stir-fry for 2-3 minutes.
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Pour in the soy sauce, oyster sauce, sesame oil, and pepper. Stir everything together.
Step 6: Combine Everything
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Return the cooked chicken to the pan and mix well.
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Stir in chopped green onions and cook for 1 more minute.
Step 7: Serve and Enjoy!
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Remove from heat and serve hot. Enjoy with extra soy sauce or chili flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g