A quick, flavorful dish made with tender chicken, vegetables, rice, and soy sauce. Perfect for using leftover rice and great as a simple weeknight dinner.
Ingredients (4 servings)
- 2 cups cooked rice (preferably leftover, chilled)
- 300 g (10 oz) chicken breast, diced
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots mix
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Spring onions for serving
Instructions
1. Cook the chicken
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat.
Add the diced chicken, season with salt and pepper, and cook until golden and cooked through.
Remove from the pan and set aside.
2. Scramble the eggs
Add a little oil to the same pan.
Pour in the beaten eggs and scramble them until just cooked.
Remove and set aside with the chicken.
3. Cook the vegetables
Add another tablespoon of oil.
Sauté the onion for 2–3 minutes.
Add the minced garlic and cook for 1 minute.
Add the peas and carrots, and stir for 2–3 minutes.
4. Add the rice
Add the cooked rice to the pan.
Break up any clumps and mix well with the vegetables.
5. Season and combine
Stir in the soy sauce, oyster sauce (if using), and sesame oil.
Add the chicken and scrambled eggs back into the pan.
Mix everything together and cook for 2–3 more minutes.
6. Serve
Serve warm with chopped spring onions on top.
Tips
- Leftover rice works best because it’s less sticky.
- Add shrimp or bacon for extra flavor.
- You can use fresh vegetables instead of frozen.