Ingredients
Scale
- 2 cups cooked jasmine rice (day-old, chilled)
- 1 boneless, skinless chicken breast (diced)
- 2 eggs (lightly beaten)
- 1/2 cup frozen peas and carrots (thawed)
- 2 cloves garlic (minced)
- 2 green onions (chopped)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble until just set. Remove and set aside.
- Add another 1 tbsp oil to the wok. Cook the diced chicken until no longer pink, about 5 minutes. Season with a pinch of salt and pepper.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Toss in the peas and carrots, stirring for 1-2 minutes.
- Add the chilled rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
- Pour in soy sauce, oyster sauce, and sesame oil. Mix well.
- Return the scrambled eggs to the wok and add chopped green onions. Stir-fry for another minute.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Use day-old rice for best texture—fresh rice can turn mushy.
- Adjust soy sauce to your taste—some brands are saltier than others.
- For extra flavor, add a dash of white pepper or chili oil.
- Swap chicken for shrimp, pork, or tofu if preferred.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg