Ingredients
Scale
- 2 cups cooked rice (preferably day-old) 🍚
- 1 cup cooked chicken, diced 🍗
- 2 tablespoons vegetable oil 🛢️
- 2 eggs, beaten 🥚
- 1 cup mixed vegetables (carrots, peas, corn) 🥕🌽
- 3 green onions, chopped 🌿
- 3 tablespoons soy sauce 🍜
- 1 tablespoon sesame oil 🥄
- Salt and pepper to taste 🧂
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Pour in the beaten eggs and scramble quickly until just set, then remove the eggs from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same skillet and heat until shimmering.
- Add the mixed vegetables and sauté for 2–3 minutes, until tender-crisp.
- Stir in the diced cooked chicken and the cooked rice, breaking up any clumps so the grains separate.
- Pour in the soy sauce and sesame oil, tossing everything thoroughly to coat the rice evenly.
- Return the scrambled eggs to the skillet and fold them into the rice mixture.
- Add the chopped green onions and season with salt and pepper to taste.
- Cook for an additional 2–3 minutes, stirring frequently, until everything is heated through and slightly golden.
- Serve hot. Optional: garnish with extra green onions or a drizzle of sesame oil. Enjoy!