Quick Asian-style stir-fried rice with diced chicken, vegetables, and seasonings. Perfect for satisfying meals.
# What You'll Need:
→ Proteins
01 - 10.5 ounces boneless, skinless chicken breast or thigh, diced
02 - 2 large eggs
→ Vegetables
03 - 1 medium carrot, diced
04 - 3.5 ounces frozen peas
05 - 1 small onion, finely chopped
06 - 2 spring onions, sliced plus extra for garnish
→ Rice
07 - 17.5 ounces cooked jasmine or long-grain rice, preferably day-old
→ Sauces & Seasonings
08 - 3 tablespoons soy sauce
09 - 1 tablespoon oyster sauce optional
10 - 1 teaspoon sesame oil
11 - 1/2 teaspoon ground white pepper
12 - Salt to taste
→ Oils
13 - 2 tablespoons vegetable oil divided
# Cooking Steps:
01 - Dice chicken, chop vegetables, slice spring onions, and ensure rice is cooled and slightly dried if freshly cooked.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until golden and just cooked through, approximately 4–5 minutes. Remove chicken and set aside.
03 - Add remaining 1 tablespoon oil to the pan. Sauté onion and carrot for 2–3 minutes until softened. Add peas and cook for another minute.
04 - Push vegetables to the side of the wok. Crack in the eggs and scramble until just set.
05 - Add rice to the pan and stir-fry everything together, breaking up any rice clumps.
06 - Return cooked chicken to the wok. Add soy sauce, oyster sauce if using, sesame oil, white pepper, and salt. Stir-fry for 2–3 minutes until evenly coated and heated through. Stir in spring onions, taste, and adjust seasoning if needed.
07 - Serve hot, garnished with extra spring onions.
