Serves 4 to 6 people
Prep time 15 minutes
Cook time 15 minutes
Ingredients
3 cups cooked rice preferably cold
2 tablespoons vegetable oil
2 large eggs
1 cup cooked chicken minced or finely chopped
1 cup frozen peas and carrots
3 cloves garlic minced
3 tablespoons soy sauce
1 tablespoon oyster sauce optional
1 teaspoon sesame oil
Salt to taste
Black pepper to taste
2 green onions chopped
Preparation
Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add the beaten eggs and scramble until just set. Remove eggs and set aside.
Add the remaining oil to the pan. Add garlic and sauté for about 30 seconds until fragrant. Add the chicken and stir for 2 minutes.
Add peas and carrots and cook for 2 to 3 minutes until heated through.
Add the cold cooked rice and break it up with a spoon. Stir fry for 3 to 4 minutes so the rice becomes hot and slightly crispy.
Add the scrambled eggs back to the pan. Pour in soy sauce and oyster sauce. Mix well so all the rice is evenly coated.
Season with salt and black pepper. Drizzle with sesame oil and stir one last time.
Turn off heat and add chopped green onions. Mix gently and serve hot.
Tip
For best flavor use day old rice and cook on high heat for a smoky restaurant style taste.