Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil, divided
  • 2 cups small diced boneless skinless chicken breast
  • 1/2 cup matchstick carrots
  • 1/2 cup frozen peas
  • 2 scallions, thinly sliced, plus more for garnish
  • 3 large eggs, lightly beaten
  • 3 cups cooked and cooled rice
  • 2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce, optional
  • 1/2 teaspoon sesame oil

Instruction

  • Get out and measure your ingredients.
  • Place a large skillet over medium-high heat. Add 1/4th of the oil and once hot, add the chicken and brown it until cooked through about 5 minutes. Place the cooked chicken on a plate and set aside.
  • In the same skillet, add another 1/4th of the oil. Once hot, add the carrots, peas, and scallions and saute until slightly softened, 1-2 minutes, place them onto the plate with the cooked chicken.
  • Add another 1/4th of the oil to the skillet and add the eggs to the pan and scramble until just cooked through about 1-2 minutes.
  • Place the eggs on the plate with the cooked chicken and veggies.
  • Place the skillet back onto the hot burner. Add the remaining oil. Add the cooked rice to the skillet and press it down with the back of a spatula. Let the rice slightly crisp and char for about 1 minute, then toss it to mix and fluff the rice.
  • Add the cooked chicken, veggies, and egg back to the pan and toss to combine.
  • Add the soy sauce, dark soy sauce if using, and sesame oil.
  • Mix until everything is coated in the sauce. Taste and add more soy sauce if needed.
  • Serve.
  • Enjoy every bite.