Ruby Aswan

Chicken Fried Rice

Ingredients

• 2 cups cooked rice (preferably day-old, cold)
• 1 cup cooked chicken breast, diced or shredded
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, sliced
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the beaten eggs and scramble them until fully cooked. Remove the eggs from the skillet and set aside.
3. In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and cook for 2-3 minutes until softened.
4. Stir in the peas and carrots, cooking for another 2 minutes until tender.
5. Add the diced chicken and cold rice to the skillet. Stir well to combine, breaking up any clumps of rice, and cook for 3-4 minutes until the rice is heated through.
6. Pour the soy sauce and sesame oil (if using) over the rice mixture. Stir to coat evenly.
7. Add the scrambled eggs back to the skillet along with the sliced green onions. Season with salt and pepper to taste, and stir everything together for 1-2 minutes.
8. Remove from heat and serve hot. Enjoy your homemade fried rice!