Ingredients:
2 tablespoons vegetable oil
2 large eggs, beaten
One pound of tiny pieces of skinless, boneless chicken breasts
Salt and pepper to taste
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots, thawed
Four cups of cooked, refrigerated rice, ideally from the previous day
3 tablespoons soy sauce
2 teaspoons sesame oil
2 green onions, thinly sliced
Directions:
In a big skillet or wok, heat up one tablespoon of vegetable oil over medium-high heat.
Add the beaten eggs and scramble them until fully cooked. Take out of the pan and place aside.
Add salt and pepper to the chicken pieces for seasoning.
Cook the chicken in the skillet with the remaining tablespoon of vegetable oil until it is browned and well cooked.
Take out of the pan and place alongside the scrambled eggs.
In the same pan, add the onion and garlic, and sauté until the onions are translucent.
Add the carrots and peas and simmer, stirring, just until heated through.
Add the rice, soy sauce, and sesame oil to the pan, stirring until well combined and the rice is heated through.
Put the cooked eggs and chicken back into the skillet and stir to combine.
Garnish with green onions before serving.
Note: This is a paraphrased version of the recipe. Please refer to the original recipe for precise measurements and cooking times. Enjoy your Easy Chicken Fried Rice!