Ingredients
Scale
- 2 cups cooked jasmine or basmati rice (preferably day-old)
- 1 lb boneless, skinless chicken breast, cut into small pieces
- 4 cloves garlic, minced
- 2 tbsp olive oil or sesame oil
- 1 cup frozen peas and carrots, thawed
- 3 green onions, sliced
- 2 large eggs, lightly beaten
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (optional)
- ½ tsp ground black pepper
- 1 tsp cornstarch (for chicken coating)
- 1 tbsp water (for cornstarch slurry)
Instructions
- Prep the chicken: Toss the chicken pieces with cornstarch until evenly coated.
- Cook the chicken: Heat 1 tbsp oil in a skillet or wok over medium-high heat. Cook chicken until golden and crispy, about 5–7 minutes. Remove and set aside.
- Sauté the garlic: Add remaining 1 tbsp oil, toss in minced garlic, cook 30 seconds until fragrant.
- Scramble the eggs: Push garlic to the side, pour in beaten eggs, stir until soft curds form.
- Stir-fry everything: Add cooked rice, peas, carrots, and green onions. Drizzle in soy sauce and optional oyster sauce. Stir-fry for a few minutes, breaking up rice clumps.
- Add back chicken: Return crispy chicken to pan, toss gently to coat while maintaining crunch.
- Finish and serve: Sprinkle with black pepper, adjust seasoning, and serve hot.
Notes
- Can be made ahead and reheated easily.
- Great way to use leftover chicken or vegetables.
- Day-old rice works best for texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet / Stir-Fry
- Cuisine: Asian-Inspired