Ingredients
- 2 tablespoons vegetable oil
- 8 ounces boneless, skinless chicken breast cut into bite-sized pieces
- 3 cloves garlic minced
- 1 medium onion diced
- 2 eggs lightly beaten
- 3 cups cooked jasmine rice cooled (preferably refrigerated overnight)
- 1 tablespoon fish sauce
- 1 1/2 tablespoons low-sodium soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 cup green onions scallions, sliced
- 1/4 cup cilantro leaves chopped
- Lime wedges for serving
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until no longer pink, about 5 minutes. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and diced onion. Stir-fry for 1–2 minutes until fragrant.
- Push the garlic and onion to one side of the pan. Pour the beaten eggs into the other side. Scramble the eggs until just set.
- Add the cooled rice and cooked chicken to the pan. Stir everything together.
- Add the fish sauce, soy sauce, sugar, and white pepper. Stir-fry for 2–3 minutes, ensuring the rice is evenly coated.
- Stir in the sliced green onions and chopped cilantro. Cook for another minute and adjust seasonings or add more soy sauce if preferred.
- Remove from heat. Serve hot with lime wedges on the side.
