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Chicken Fried Rice Yang from Mei

Name: Chicken Fried Rice Yang from Mei
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: 2 cups cooked jasmine rice (preferably cold); 1 lb boneless, skinless chicken breast, diced; 2 tablespoons soy sauce; 2 tablespoons vegetable oil; 1 cup frozen peas and carrots; 2 eggs, beaten; 3 garlic cloves, minced; 1 small onion, chopped; 1 teaspoon sesame oil (optional); Salt and pepper to taste; Chopped green onions for garnish

30 min · Easy · 4 servings

A flavorful and comforting classic chicken fried rice, perfect for a quick yet satisfying meal made with everyday ingredients.

Ingredients

2 cups cooked jasmine rice (preferably cold)→1 lb boneless, skinless chicken breast, diced→2 tablespoons soy sauce→2 tablespoons vegetable oil→1 cup frozen peas and carrots→2 eggs, beaten→3 garlic cloves, minced→1 small onion, chopped→1 teaspoon sesame oil (optional)→Salt and pepper to taste→

Chopped green onions for garnish

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Method

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from pan and set aside.

Add remaining oil to the same pan. Sauté garlic and onion until fragrant, about 2 minutes. Push to the side and pour beaten eggs into the skillet, scrambling until just set.

Add cooked rice to the skillet, breaking up clumps. Stir in cooked chicken, frozen peas and carrots, soy sauce, and sesame oil if using. Mix well and cook for another 3-5 minutes until heated through.

Taste and adjust seasoning with salt and pepper. Garnish with chopped green onions before serving.

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