Chicken Fried Rice

Ingredients

• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 1 lb boneless skinless chicken breasts, diced into ½-inch pieces
• 1½ cups frozen peas and diced carrots (optional: ½ cup frozen corn)
• 3 green onions, thinly sliced
• 2–3 garlic cloves, finely minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (preferably cold leftover long-grain white)
• 3–4 tablespoons low-sodium soy sauce
• Salt and pepper, optional

Method

1. 01

   Cook the chicken: Heat both oils in a large nonstick skillet or wok over medium-high. Add chicken and cook 3–5 minutes, turning, until no longer pink. Scoop chicken to a plate, leaving oil in the pan.

2. 02

   Veggies and eggs: Add peas, carrots, optional corn, and green onions; cook about 2 minutes until they soften. Stir in garlic for 1 minute. Push veggies aside, scramble the eggs on the empty side of the pan.

3. 03

   Finish: Return chicken to the skillet with the rice. Drizzle soy sauce over everything and toss until the rice is hot and coated, about 2 minutes. Taste and add salt, pepper, or more soy sauce as needed.