Ingredients
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
- 1 lb chicken breast, diced into small pieces
- Salt and pepper, to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (or fresh if you prefer)
- 3 cups cooked rice (preferably day-old rice for best texture)
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce (adjust to taste)
- 1 teaspoon oyster sauce (optional, for depth of flavor)
- 2 green onions, sliced, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- Cook the Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Season the chicken with salt and pepper, then add it to the skillet. Sauté until fully cooked and lightly browned, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- Sauté Vegetables
- In the same skillet, add the remaining tablespoon of oil. Add the diced onion and cook until softened, about 2-3 minutes.
- Add the garlic, peas, and carrots, and cook for another 2 minutes until vegetables are tender.
- Add Rice and Chicken
- Add the cooked rice and chicken back to the skillet. Stir everything together and cook for a few minutes until the rice is heated through.
- Scramble the Eggs
- Push the rice mixture to one side of the skillet. Pour the beaten eggs into the empty side, scrambling them until just set.
- Mix the scrambled eggs into the rice.
- Add Sauces and Garnish
- Drizzle the soy sauce and oyster sauce (if using) over the rice. Stir well until everything is evenly coated and heated through.
- Garnish with sliced green onions and sesame seeds.
- Serve
- Serve hot and enjoy your homemade Chicken Fried Rice!
