Heat the Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Cook the Chicken: Add the diced chicken to the pan and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Step 3: Sauté the Vegetables
Add More Oil: Add the remaining 2 tablespoons of vegetable oil to the pan.
Sauté the Garlic and Onion: Add the minced garlic and chopped onion to the pan. Sauté until fragrant and the onion is translucent, about 2-3 minutes.
Add the Vegetables: Add the frozen peas and carrots (and any other vegetables you’re using) to the pan. Cook for another 2-3 minutes until the vegetables are tender.
Step 4: Scramble the Eggs
Create a Well: Push the vegetables to the sides of the pan, creating a well in the center.
Cook the Eggs: Pour the lightly beaten eggs into the well. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
Step 5: Combine and Season
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