chicken fried rice

Ingredients

• 2 tablespoons vegetable oil
• 1 pound chicken breast, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces rice, cooked (day-old is best)
• 2 cups mixed frozen vegetables (peas, carrots, corn)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 eggs, lightly beaten
• 2 green onions, sliced

Instructions

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add diced chicken and cook until browned, about 5-7 minutes.
3. Add diced onion and minced garlic and cook for 1-2 minutes, until fragrant.
4. Push the chicken and vegetables to one side of the skillet. Pour in the beaten eggs and scramble until cooked.
5. Add the cooked rice to the skillet and break it up with a spatula. Stir to combine with the chicken and vegetables.
6. Pour in soy sauce and sesame oil. Continue to stir-fry for 3-5 minutes, or until the rice is heated through and slightly browned.
7. Stir in the frozen mixed vegetables for the last minute of cooking.
8. Garnish with sliced green onions before serving.

Notes

• Day-old rice is crucial for achieving the right texture in fried rice – it's drier and won't clump together as easily.
• Use a wok if you have one, as they retain heat better than a skillet.
• Don't overcrowd the pan. If necessary, cook the rice in batches.
• To prevent sticking, make sure your skillet is hot before adding the rice.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.