Ingredients
Scale
- 2 chicken breasts, diced
- 2 cups cooked rice (preferably day-old)
- 2 tablespoons sesame oil or vegetable oil
- 4 cloves garlic, minced
- 1 small onion, diced
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon grated ginger (optional)
- 1 tablespoon rice vinegar
- Salt and pepper, to taste
- 2 tablespoons chopped green onions (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- Season the diced chicken with salt and pepper. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook chicken for 7–8 minutes until golden and crispy. Remove and set aside.
- Add remaining oil to the pan. Sauté garlic and onion for 1–2 minutes until fragrant.
- Add mixed vegetables and cook for 3–4 minutes until tender.
- Add cooked rice, breaking up clumps. Stir-fry for 5–7 minutes until slightly crispy.
- Push rice to one side, pour in eggs, scramble until set, then mix into rice.
- Return chicken to pan. Add soy sauce, oyster sauce (if using), rice vinegar, and ginger. Stir well and season to taste.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
- Add chili flakes or fresh chili for extra heat.
- Swap vegetables with bell peppers, mushrooms, or broccoli.
- Use quinoa or cauliflower rice for a low-carb option.
- Add edamame or tofu to boost protein further.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired