Chicken Fried Rice

Ingredients

• 3 tbsp vegetable oildivided
• 1 lb boneless, skinless chicken breastcut into small cubes
• 2 large eggsbeaten
• 1 small yellow oniondiced
• 2 cloves garlicminced
• 1 cup frozen peas and carrotsno need to thaw
• 4 cups cooked white ricecold, preferably day-old
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil
• 3 green onionssliced
• salt and white pepperto taste

Steps

1. 1Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Season the chicken with salt, spread it in one layer, and cook undisturbed 2 minutes, then stir-fry until just cooked through. Remove to a plate.
2. 2Add a teaspoon of oil, pour in the eggs, and scramble into soft curds. Slide them onto the chicken plate.
3. 3Add the remaining oil. Stir-fry the onion 2 minutes, then the garlic and frozen vegetables for 2 minutes more.
4. 4Break the cold rice into the pan. Press it flat and let it sizzle 1 minute before tossing — do this twice so the grains toast and separate.
5. 5Return the chicken and eggs, add the soy sauce and sesame oil, and toss until everything is evenly stained and hot.
6. 6Finish with green onions and white pepper. Taste, adjust the soy, and serve straight from the pan.