Ingredients:
2 cups cooked rice (preferably cold)
1 lb chicken breast, diced
2 tbsp soy sauce
1 tbsp sesame oil
2 eggs, beaten
1 onion, finely chopped
1 cup mixed vegetables (carrots, peas, corn)
2 cloves garlic, minced
1 tsp ginger, grated
2 green onions, chopped
Salt and pepper to taste
Directions:
Heat sesame oil in a large skillet or wok over medium heat. Add the diced chicken breast and cook until golden and fully cooked. Remove and set aside.
In the same pan, add onion, garlic, and ginger. Sauté until softened, about 3 minutes.
Push the veggies to one side of the pan, and scramble the beaten eggs on the other side until fully cooked.
Add the cold rice to the pan, breaking it up. Stir in soy sauce and cook for another 3–4 minutes.
Return the chicken to the pan, mix everything together, and cook for an additional 2–3 minutes. Season with salt and pepper.
Garnish with chopped green onions before serving.
