Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound boneless skinless chicken breast cut into small pieces
- Salt and pepper to taste
- 3 cloves garlic minced
- 4 green onions sliced (whites and greens separated)
- 1 1/2 cups frozen peas and carrots mix thawed
- 2 large eggs beaten
- 3 cups cooked white rice preferably day-old
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and stir-fry until cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and white parts of the green onions. Stir-fry for 30 seconds until fragrant. Add the peas and carrots mix and cook for 2–3 minutes until tender.
- Push the vegetables to one side of the pan. Pour the beaten eggs into the other side and scramble until fully cooked.
- Add the cooked chicken back into the pan. Add the cooked rice. Pour in the soy sauce and sesame oil. Stir everything together and cook for 2–3 minutes until well combined and heated through.
- Season with additional salt and pepper if needed. Garnish with the green parts of the green onions. Serve hot.
