2 cups cooked jasmine rice (preferably day-old) 1 lb chicken breast, diced into small pieces 3 tablespoons vegetable oil 1 cup frozen peas and carrots 3 cloves garlic, minced 1 small onion, finely chopped 2 eggs, lightly beaten 3 tablespoons soy sauce 2 tablespoons oyster sauce 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
Instructions:
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.
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