Ingredients:

  • 2 cups (300g) boneless, skinless chicken breast, diced
  • 2 tablespoons (30ml) soy sauce (low sodium recommended)
  • 1 teaspoon (5g) cornstarch
  • 3 cups (450g) cold cooked rice (preferably day-old)
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup (150g) mixed frozen vegetables (peas, carrots, corn)
  • 2 large eggs, lightly beaten
  • 3 tablespoons (45ml) soy sauce
  • 1 teaspoon (5g) sesame oil
  • Salt and pepper, to taste
  • 2 green onions, sliced (for garnish)

Instructions:

  1. In a bowl, combine diced chicken, soy sauce, and cornstarch. Toss to coat and set aside for 10 minutes.
  2. Heat 1 tablespoon of vegetable oil in the pan over medium-high heat. Add the marinated chicken and sauté until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
  3. In the same pan, add the remaining tablespoon of oil. Sauté diced onion and minced garlic until fragrant and translucent.
  4. Stir in the mixed frozen vegetables and cook for 2-3 minutes until heated through.
  5. Add cold cooked rice, breaking up clumps with the spatula. Stir and fry for 3-4 minutes until heated through and slightly crispy.
  6. Push rice to one side of the pan. Pour in the beaten eggs and scramble until just set. Then mix through the rice.
  7. Return cooked chicken to the pan. Pour in soy sauce and sesame oil. Mix well until everything is evenly coated.
  8. Taste and season with salt and pepper as needed.
  9. Garnish with sliced green onions and serve hot.