Ingredients:

  • 2 cups cooked jasmine rice
  • 1 cup boneless, skinless chicken breast, diced
  • 1 small onion, finely chopped
  • 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
  • 2 large eggs, lightly beaten
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 2 green onions, thinly sliced for garnish

Instructions:

  1. Dice the chicken and chop the vegetables. Beat the eggs in a bowl.
  2. Heat vegetable oil in a frying pan or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook until browned and cooked through (about 5-7 minutes).
  3. Stir in the onions and garlic; sauté for 2 minutes. Add mixed vegetables and cook until tender (about 3 minutes).
  4. Push the chicken and vegetables to the side of the pan and pour in the beaten eggs. Scramble the eggs until fully cooked, then incorporate with the chicken and veg.
  5. Add the cooked rice to the pan, breaking apart any clumps. Pour in the soy sauce and sesame oil; stir-fry until evenly mixed and heated through (about 3 minutes).
  6. Taste and adjust seasoning as needed. Garnish with green onions before serving.