1 small onion, chopped
2 cloves garlic, minced
1 cup frozen peas and carrots mix
1/2 cup corn kernels (optional)
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Instructions:
Prepare the ingredients: Make sure all your ingredients are ready before you start cooking. Dice the chicken breast, chop the onions, and mince the garlic.
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
Cook the vegetables: In the same skillet, add the remaining tablespoon of oil. Sauté the chopped onions and minced garlic until fragrant, about 1-2 minutes. Add the peas, carrots, and corn (if using), and cook for another 2-3 minutes until the vegetables are tender.
Scramble the eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Allow the eggs to cook for a minute, then scramble them until fully cooked.
Combine ingredients: Add the cooked rice and chicken back into the skillet with the vegetables and eggs. Stir everything together.
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