Ingredients
- Cooked Chicken Breast: 1 cup, diced
- Cooked Rice: 3 cups, cold
- Frozen Mixed Vegetables: 1 cup
- Soy Sauce: 3 tablespoons
- Sesame Oil: 1 tablespoon
- Eggs: 2 large
- Green Onions: 2, thinly sliced
- Garlic: 2 cloves, minced
Instructions
- Step 1: Whisk eggs in a small bowl and cook in a lightly oiled skillet over medium heat, scrambling until set. Remove from skillet and chop into small pieces.
- Step 2: Heat sesame oil in a large skillet or wok over medium-high heat. Add the frozen mixed vegetables and garlic and cook for 3-4 minutes, until slightly softened.
- Step 3: Add the diced chicken and cooked rice to the skillet with the vegetables. Stir-fry for 2-3 minutes, breaking up any clumps of rice.
- Step 4: Pour soy sauce over the rice mixture and stir well to combine, ensuring the rice is evenly coated.
- Step 5: Add the scrambled eggs and most of the green onions (reserving some for garnish) to the skillet. Stir-fry for another minute until heated through.
- Step 6: Garnish with the remaining green onions before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of water or chicken broth to prevent the rice from drying out.
- Serve this fried rice with a side of sriracha or chili garlic sauce for an extra kick.
- To prevent soggy rice, use day-old, cold rice and ensure your skillet is hot before adding it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American