Ingredients:

  • 2 cups cooked white rice (preferably day-old)
  • 1 lb boneless, skinless chicken thighs, diced
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup mixed vegetables (peas, carrots, corn)
  • 2 large eggs
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • Salt and pepper, to taste
  • 2 green onions, sliced for garnish
  • Fresh cilantro, for garnish (optional)
  • For Marinade: 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon ground ginger

Instructions:

  1. In a mixing bowl, combine chicken, soy sauce, sesame oil, and ginger. Let marinate for 10 minutes.
  2. Ensure cooked rice is cold and clump-free. If using day-old rice, break any clumps with your hands.
  3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned and cooked through (about 5-7 minutes). Remove and set aside.
  4. In the same skillet, add remaining oil, garlic, and onion. Sauté until fragrant (about 2 minutes).
  5. Stir in mixed vegetables and cook for an additional 2-3 minutes until tender.
  6. Push the vegetable mixture to one side. Crack eggs into the skillet and scramble until just cooked.
  7. Add cooked rice and chicken back into the skillet. Pour in soy sauce and oyster sauce, stirring frequently until well mixed and heated through (about 3-5 minutes).
  8. Taste and season with salt and pepper as needed. Garnish with green onions and cilantro before serving.