Description
A quick and flavorful dish made with cooked rice, chicken, vegetables, and eggs stir-fried together with savory sauces.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 cup cooked chicken, shredded or diced
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1/2 cup diced carrots
- 1/2 cup peas
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
- Add the beaten eggs and scramble until fully cooked. Remove from skillet and set aside.
- Add the remaining 1 tablespoon of oil to the skillet. Sauté garlic, carrots, and peas for 3-4 minutes until tender.
- Add the cooked chicken to the skillet and stir-fry for 2 minutes.
- Add the rice and stir to combine all ingredients evenly.
- Stir in the scrambled eggs, green onions, soy sauce, oyster sauce (if using), and sesame oil.
- Cook for another 2-3 minutes, stirring frequently, until everything is well-mixed and heated through.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use cold, day-old rice for best texture.
- You can substitute chicken with shrimp, beef, or tofu.
- Add other vegetables like bell peppers or corn for variation.