Ingredients

For the Chicken:

• 1.3 lb (600g) chicken breast, diced

• 1 tbsp (20ml) low-sodium soy sauce

• 2 tsp (10ml) sesame oil (or vegetable oil)

• 1 tbsp garlic powder

• 1 tsp black pepper

Other Ingredients:

• 4 cups cooked and refrigerated white rice (from the previous day)

• 1 cup frozen mixed vegetables (carrots, peas, and corn)

• 4 large eggs

• 1 tbsp (20ml) low-sodium soy sauce

• 2 tbsp (30g) oyster sauce

• 2 tbsp chopped white parts of green onions

• Green parts of green onions, for garnish

• Sesame seeds, for garnish

Instructions

1. Prepare the Chicken

1. In a bowl, mix the diced chicken with soy sauce, sesame oil, garlic powder, and black pepper. Let it marinate for 10-15 minutes.

2. Heat a large skillet or wok over medium-high heat. Add a bit of oil if needed, then add the marinated chicken. Stir-fry until the chicken is golden brown and fully cooked, about 6-8 minutes. Remove from skillet and set aside.

2. Prepare the Rice

1. If you don’t have leftover rice, cook 1 cup (uncooked) of white rice according to package directions, then spread it on a tray and chill in the fridge for at least 30 minutes.

2. Lightly beat the eggs in a small bowl.

3. Cook the Fried Rice

1. Using the same skillet or wok, add a touch more oil if necessary. Sauté the white parts of the green onions for a few minutes.

2. Add the frozen mixed vegetables and stir-fry until heated through and lightly browned.

3. Add the chilled rice to the skillet, stirring well to combine with the vegetables.

4. Drizzle in the soy sauce and oyster sauce, stirring to coat the rice evenly.

5. Push the rice to one side of the skillet. Pour in the beaten eggs on the empty side, stirring until they scramble and cook through.

6. Add the cooked chicken back to the skillet, mixing everything until well combined.

4. Serve

1. Garnish with the green parts of the green onions and sesame seeds.

2. Serve warm and enjoy your delicious Chicken & Vegetable Fried Rice!