Instructions:
Cook the Chicken:
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 2 minutes per side until golden brown and cooked through. Transfer to a plate and cover to keep warm.
Sauté the Vegetables:
In the same skillet, add another 1 tbsp oil and heat over medium. Add the chopped onion, carrots, and frozen peas. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes. Lower the heat, add minced garlic, and stir for 1 minute. Transfer the veggies to the plate with the chicken and cover.
Scramble the Eggs:
Whisk the eggs in a bowl. Add ½ tbsp butter to the skillet over low heat. Pour in the eggs and cook, breaking them into small pieces as they set. Remove from the skillet and add them to the plate with the chicken and veggies.
Fry the Rice:
Melt the remaining butter in the skillet over medium heat. Add the cooked, chilled rice and drizzle with soy sauce. Increase heat to medium-high and fry the rice, stirring occasionally to let it brown slightly. Work in batches if needed to prevent crowding.
Combine Everything:
Drizzle the fried rice with sesame oil and sprinkle in the chopped green onions. Stir well to combine. Return the chicken, veggies, and eggs to the skillet and cook until heated through.
Serve Hot:
Season with salt and pepper to taste, and enjoy your chicken fried rice while it’s hot!
⏱ Prep Time: 15 mins | Total Time: 30 mins | Servings: 4
