Ingredients:

  • 2 cups cooked jasmine rice (450g)
  • 1 cup diced cooked chicken (150g)
  • 2 tablespoons vegetable oil (30ml)
  • 1 cup mixed vegetables (peas and carrots) (150g)
  • 2 large eggs, lightly beaten
  • 3 green onions, chopped
  • 3 tablespoons soy sauce (45ml)
  • 1 tablespoon sesame oil (15ml)
  • 2 cloves garlic, minced

Instructions:

  1. Gather all ingredients and chop the vegetables (green onions, garlic).
  2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  3. Pour in the beaten eggs and scramble until just set, then remove and set aside.
  4. Add the diced chicken to the skillet, stirring until heated through.
  5. Stir in the mixed vegetables and garlic, cooking for 2-3 minutes until the veggies are tender.
  6. Add the cooked rice, breaking up any clumps and stirring to combine thoroughly.
  7. Pour in the soy sauce and sesame oil, mixing well until the rice is evenly coated.
  8. Add the scrambled eggs and chopped green onions, tossing to combine everything evenly. Cook until heated through, about 1-2 minutes more.
  9. Taste and adjust seasoning if necessary, then serve hot.