Ingredients:

  • 2 cups cooked jasmine rice (about 450g, preferably day-old)
  • 1 cup cooked chicken, diced (about 150g)
  • 1 cup mixed vegetables (peas, carrots, and corn – about 150g)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 2 tablespoons vegetable oil (30ml), for cooking
  • 2 large eggs, beaten
  • 2 green onions, thinly sliced
  • Salt and pepper to taste
  • Fresh cilantro (optional)
  • Lime wedges (optional)

Instructions:

  1. Prepare the ingredients: Dice the cooked chicken and set aside. Slice the green onions and prepare mixed vegetables.
  2. Heat 1 tablespoon vegetable oil in the wok over medium-high heat.
  3. Add beaten eggs to the wok and scramble until just set, then remove and set aside.
  4. Add another tablespoon of vegetable oil, then add the diced chicken. Stir-fry until heated through.
  5. Toss in the mixed vegetables and cook until just tender (about 2-3 minutes).
  6. Add the cooked rice and stir to combine. Cook for another 2 minutes until the rice is heated.
  7. Pour in the soy sauce and sesame oil, stirring to ensure even coating. Add scrambled eggs back to the pan.
  8. Fold in sliced green onions, adjusting seasoning with salt and pepper if necessary.
  9. Transfer to a serving dish and enjoy, garnished with cilantro and lime wedges if desired.