Cook rice, sauté diced chicken in a wok with oil and garlic, set aside. Scramble eggs in the wok, add chopped vegetables of your choice, such as broccoli, bell peppers, and onions. Once the vegetables are cooked, add the cooked rice, chicken, and soy sauce to taste. Stir-fry until well combined.
Ingredients:
- 2 cups cooked white rice
- 1/2 lb. boneless chicken breast, cut into small cubes
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions:
- In a wok or large skillet, heat up 1 tablespoon of oil over high heat. Add the beaten eggs and scramble until fully cooked. Remove from the wok and set aside.
- In the same wok, add the remaining oil and heat it up. Add the minced garlic and diced onion and stir-fry for about 1 minute or until fragrant.
- Add the cubed chicken to the wok and stir-fry until fully cooked, about 5-7 minutes.
- Add the frozen peas and carrots to the wok and stir-fry until they are heated through and tender, about 2-3 minutes.
- Add the cooked white rice to the wok and stir-fry until heated through.
- Add the cooked eggs back into the wok and stir-fry for 1-2 minutes until everything is well combined.
- Drizzle soy sauce over the rice and stir to combine.
- Add salt and pepper to taste.
- Serve hot and enjoy your delicious chicken and egg fried rice!