Chicken Fried Rice

🛒 Ingredients

• Cooked White Rice (day-old) 200 g · 260 kcal
• Boneless, Skinless Chicken Breast (diced, cooked) 100 g · 165 kcal
• Large Egg 50 g · 78 kcal
• Frozen Mixed Vegetables (peas, carrots, corn) 50 g · 38 kcal
• Yellow Onion (diced) 25 g · 10 kcal
• Garlic (minced) 5 g · 7 kcal
• Scallions (chopped, for garnish) 10 g · 3 kcal
• Soy Sauce (regular) 15 g · 10 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Vegetable Oil (for frying) 10 g · 90 kcal

👨‍🍳 Instructions

1. Prepare all ingredients: dice chicken, chop onion and scallions, mince garlic, and have your day-old cooked rice ready.
2. Heat half of the vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and stir-fry until fully cooked and lightly browned; remove from wok and set aside.
3. Whisk the egg in a small bowl. Add remaining vegetable oil to the wok, then pour in the egg. Scramble quickly until just cooked, then remove and set aside with the chicken.
4. Add onion and mixed vegetables to the wok and stir-fry for 2-3 minutes until slightly tender. Add minced garlic and cook for another 30 seconds until fragrant.
5. Push vegetables to one side of the wok, then add the day-old rice to the empty space. Break up any clumps and stir-fry the rice for 2-3 minutes to toast it slightly.
6. Pour soy sauce and toasted sesame oil evenly over the rice. Stir-fry for 1-2 minutes to ensure the sauce coats all the rice grains.
7. Return the cooked chicken and scrambled egg to the wok. Stir everything together until well combined and heated through.
8. Serve hot, garnished with fresh chopped scallions.