Chicken Fried Rice

Ingredients

• 4 cup day-old cooked white rice
• 1 lb boneless, skinless chicken breast
• 2 large eggs
• 1 cup frozen peas and carrots blend
• ½ yellow onion
• 2 clove garlic
• 4 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 2 green onions (optional)

Steps

1. Dice chicken breast into 1/2-inch pieces. Mince garlic and finely dice the yellow onion.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
3. Whisk eggs in a small bowl. Add remaining 1 tablespoon of vegetable oil to the skillet. Pour in eggs and scramble until just set. Remove eggs and set aside.
4. Add diced onion and minced garlic to the skillet and cook until fragrant, about 1-2 minutes. Add frozen peas and carrots and cook for 3-5 minutes until tender-crisp.
5. Add the day-old cooked rice to the skillet, breaking up any clumps. Stir in cooked chicken and scrambled eggs.
6. Pour soy sauce and sesame oil over the rice mixture. Toss everything together until well combined and heated through, about 3-5 minutes.
7. Serve immediately, garnished with sliced green onions if desired.