Ingredients
Method
Preparation
- If using freshly cooked rice, spread it on a baking sheet to cool. Day-old rice yields less sticky results and is ideal for fried rice.
- In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat.
- Pour in the beaten eggs and quickly scramble them. Once cooked, transfer to a plate and set aside.
- In the same skillet, add another tablespoon of sesame oil. Add the diced chicken, stirring for about 3-4 minutes until heated through.
- Throw in the mixed vegetables and stir-fry for an additional 2-3 minutes until they soften.
- Add the rice to the skillet, breaking up any clumps. Stir in the prepared eggs and soy sauce, mixing well until everything is combined.
- Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions before serving.
Notes
Best Rice: Use day-old rice if you can. Freshly cooked rice can be too sticky, making it hard to fry. For a veggie version, skip the chicken and add more vegetables like bell peppers, broccoli, or tofu. Timing: Stir-frying goes quickly, so have all your ingredients prep-ready before starting to cook. Avoid overcrowding the pan for even cooking and crispy results. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.