Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 pound cooked chicken, diced
- 1 cup frozen peas and carrots
- 3 cups cooked rice, day-old preferred
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, minced
- 2 eggs, lightly beaten
Instructions
- Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Step 2: Add the diced chicken and stir-fry for 2-3 minutes, until heated through.
- Step 3: Pour the beaten eggs into the skillet and scramble them with the chicken.
- Step 4: Add the frozen peas and carrots and cook for 2-3 minutes, until heated through.
- Step 5: Add the cooked rice, soy sauce, sesame oil, and minced ginger. Stir-fry for 3-5 minutes, until everything is well combined and heated through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave, adding a splash of water to prevent drying.
- Garnish with chopped green onions and a sprinkle of sesame seeds for added flavor and presentation.
- To prevent mushy fried rice, break up the cold rice with your hands before adding it to the wok.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American