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Description
An easy and flavorful stir-fried rice dish featuring crispy garlic, tender chicken, scrambled eggs, and mixed vegetables, perfect for a quick weeknight meal.
Ingredients
- 1 lb chicken breast, diced into small pieces
- 3 cups cold cooked jasmine rice
- 4 cloves garlic, finely minced
- 2 large eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 cup frozen peas and carrots
- 3 tbsp vegetable oil
Instructions
- Heat a large wok or skillet over high heat with one tablespoon of oil and sear the chicken until golden brown, then set aside.
- Wipe the pan, add a little more oil, and scramble the eggs until just cooked; remove them from the pan.
- Add the remaining oil and the minced garlic to the pan, sautéing for 30 seconds before tossing in the cold rice.
- Break up the rice clumps and stir-fry at high heat for 3 minutes, then add the soy sauce, oyster sauce, and frozen vegetables.
- Toss the chicken and eggs back into the rice and stir-fry for another 2 minutes until everything is piping hot and well combined.
Notes
- Use cold, day-old rice for the best texture to avoid mushiness.
- Adjust soy sauce and oyster sauce to taste for saltiness.
- For extra crispiness, ensure the wok is very hot before adding ingredients.