Ingredients
4 cloves garlic, finely minced
1 cup mixed vegetables (carrots, peas, bell peppers), diced
2 cups cooked white rice, chilled for best results
1 boneless, skinless chicken breast, diced
2 large eggs, lightly beaten
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
Salt and pepper to taste
2 tablespoons vegetable oil
Chopped green onions, for garnish
Sesame seeds, for garnish (optional)
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add diced chicken breast and cook until browned and fully cooked, about 5-6 minutes. Remove chicken from skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and sauté for about 30 seconds until fragrant.
Push garlic to the side of the skillet and pour beaten eggs into the cleared area. Scramble eggs until fully cooked, then mix them with the garlic.
Add mixed vegetables to the skillet and stir-fry for 2-3 minutes until they are tender-crisp.
Add chilled cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry rice for 3-4 minutes until heated through and starting to turn golden.
Return cooked chicken to the skillet. Drizzle soy sauce and oyster sauce (if using) evenly over the mixture. Season with salt and pepper to taste.
Stir-fry everything together for another 2-3 minutes, ensuring all ingredients are well combined and heated through.
Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Enjoy.