3 tablespoons vegetable oil
1 tablespoon sesame oil
2 green onions, chopped
Salt and pepper to taste
Optional Add-ins
1/2 cup diced bell peppers
1/2 cup bean sprouts
1/2 cup sliced mushrooms
1 teaspoon chili flakes for a spicy kick
Preparation Steps
Step 1: Prepare the Ingredients
Cook the Rice: If you haven’t already, cook the jasmine rice according to package instructions. Day-old rice works best as it is slightly dried out and won’t clump together.
Dice the Chicken: Cut the chicken breast into small, bite-sized pieces.
Chop the Vegetables: Mince the garlic, finely chop the onion, and prepare any additional vegetables you plan to add.
Step 2: Cook the Chicken
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
Add the Rice and Chicken: Add the cooked rice and the browned chicken back into the pan.
Season: Pour in the soy sauce, oyster sauce, and sesame oil. Stir everything together until well combined and heated through.
Adjust Seasoning: Taste and adjust the seasoning with additional salt, pepper, or soy sauce if needed.
