Instructions:
- Cook the chicken:
- Heat 1 tbsp oil in a wok or large skillet.
- Add the cubed chicken, season with a pinch of salt and pepper, and stir-fry until golden and cooked through. Remove and set aside.
- Scramble the eggs:
- In the same pan, add a little more oil if needed.
- Pour in the beaten eggs, scramble lightly, and remove from the pan.
- Stir-fry the base:
- Add the remaining oil. Toss in the onion and garlic, sauté until fragrant.
- Add mixed vegetables, stir-frying until tender.
- Combine everything:
- Add the rice, breaking up clumps with a spatula.
- Stir in the chicken and scrambled eggs.
- Season with soy sauce, oyster sauce, and sesame oil. Toss well until evenly coated.
- Finish:
- Taste and adjust with extra soy sauce, salt, or pepper if needed.
- Garnish with sliced green onions.
👉 Serve hot as a full meal or alongside spring rolls, dumplings, or a light soup.
Would you like me to also share a restaurant-style trick that makes fried rice taste even better?
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