Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 tbsp (15 ml) soy sauce
  • 1 tsp (5 g) cornstarch
  • 3 cups (450 g) cooked jasmine rice, preferably day-old
  • 2 tablespoons (30 ml) vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 cup (150 g) mixed vegetables (peas, carrots, and corn)
  • 2 large eggs, beaten
  • 3 green onions, finely chopped
  • 3 tbsp (45 ml) soy sauce (adjust to taste)
  • 1 tsp (5 g) sesame oil
  • Salt and pepper, to taste

Instructions:

  1. Combine chicken pieces, soy sauce, and cornstarch in a small bowl. Let marinate for 10 minutes.
  2. Chop vegetables and set aside. Measure out cooked rice.
  3. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
  4. Add marinated chicken. Sauté until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside.
  5. Add remaining oil to the skillet. Sauté minced garlic until fragrant. Add mixed vegetables, cook until tender (about 3-4 minutes).
  6. Push veggies to one side of the skillet. Pour beaten eggs into the empty side and cook until scrambled.
  7. Add cooked rice, chicken, green onions, soy sauce, and sesame oil to the skillet. Stir well to combine. Cook for an additional 2-3 minutes.
  8. Taste and adjust seasoning with salt and pepper. Serve hot.