Instructions:
Step 1
If not using leftover rice, cook jasmine rice and let it cool. Dice the chicken and mince the garlic.
Step 2
Finely chop the onion and prep any optional add-ins.
Step 3
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
Step 4
Season the chicken with salt and pepper, then cook for 5-7 minutes until browned. Remove and set aside.
Step 5
Add 2 tablespoons of oil to the pan.
Step 6
Sauté the garlic and onion for 2-3 minutes until fragrant.
Step 7
Add frozen peas, carrots, and any other vegetables, cooking for another 2-3 minutes until soft.
Step 8
Push the veggies to the side and pour the beaten eggs into the center of the pan.
Step 9
Scramble until cooked, then mix with the vegetables.
Step 10
Add the cooked rice and chicken to the pan.
Step 11
Stir in soy sauce, oyster sauce, and sesame oil.
Step 12
Mix well and cook until heated through.
Step 13
Top with sliced green onions and serve hot!
Pro Tips:
Use Day-Old Rice: For the best texture, use leftover rice that’s slightly dry to prevent clumping.
Prep Before Cooking: Have all ingredients ready before you start frying to keep things quick and smooth.
High Heat, Quick Cook: Fry rice on medium-high heat to get that perfect crispy texture.
Customize Veggies: Feel free to use any leftover vegetables you have on hand for extra flavor and nutrition.
Don’t Overcook the Chicken: Brown the chicken but remove it once cooked to prevent it from drying out.
Nutrition (per serving):
Serves: 4
Calories: ~450
Protein: 28g
Fat: 18g
Carbohydrates: 42g
Fiber: 3g
Sugar: 3g
Sodium: 900mg