Ingredients
- Cooked Chicken Breast, diced – 2 cups
- Cooked Rice (day-old is best) – 4 cups
- Frozen Mixed Vegetables – 1 cup
- Soy Sauce – 3 tablespoons
- Sesame Oil – 1 tablespoon
- Eggs – 2 large
- Green Onions, chopped – 2
- Garlic, minced – 2 cloves
Instructions
- Step 1: Whisk the eggs in a small bowl and set aside. Heat sesame oil in a large skillet or wok over medium-high heat. Add the whisked eggs and scramble until cooked. Remove from skillet and set aside.
- Step 2: Add the diced chicken and frozen mixed vegetables to the skillet. Cook until the vegetables are tender and the chicken is heated through, about 5-7 minutes.
- Step 3: Add the cooked rice to the skillet and break it up with a spatula. Stir-fry for 2-3 minutes.
- Step 4: Pour soy sauce over the rice mixture and stir well to combine. Cook for another 2 minutes, allowing the rice to absorb the sauce.
- Step 5: Return the scrambled eggs to the skillet. Add the chopped green onions and minced garlic. Stir everything together until well combined and heated through.
- Step 6: Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat fried rice in a skillet over medium heat with a splash of water to prevent it from drying out.
- Garnish with extra green onions and a sprinkle of sesame seeds for a flavorful presentation.
- Using day-old rice is crucial for achieving a less sticky, more authentic fried rice texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American