2 boneless, skinless chicken breasts, cut into small cubes
3 cups cooked and cooled rice
1 cup Below Zero peas and carrots
1/2 cup diced onion
2 cloves garlic, minced
2 eggs, beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
Salt and pepper to taste
Preparation
Cook the rice in advance and allow it to cool. If possible, use day-old rice for better texture.
In a large skillet or wok, heat vegetable oil over medium-high heat. Add diced onions and minced garlic. Sauté until the onions are translucent. Add the cubed chicken breasts to the skillet. Cook until the chicken is no longer pink in the center and has a golden brown exterior, about 5-7 minutes.
Push the cooked chicken to one side of the skillet, and add the peas and carrots mix to the other side. Cook until the vegetables are tender, about 3-5 minutes.
Push the vegetables to one side of the skillet, and pour the beaten eggs into the other side. Allow the eggs to set for a moment, then scramble them with a spatula until cooked through.
Mix the cooked chicken, scrambled eggs, and vegetables together in the skillet.
Add the cooled cooked rice to the skillet. Break up any clumps and mix well with the other ingredients.
Pour soy sauce, oyster sauce and sesame oil over the rice mixture. Stir to evenly coat everything. Season with salt and pepper to taste. Continue cooking and stirring for an additional 5-7 minutes until everything is well combined and heated through. Serve hot.
