Ingredients:

  • 2 cups (370g) cooked jasmine rice (preferably chilled)
  • 1 pound (450g) boneless, skinless chicken breast, diced into bite-sized pieces
  • 2 tablespoons (30ml) vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup (150g) mixed bell peppers, diced (red, yellow, green)
  • 1 cup (150g) carrots, diced
  • 1 cup (150g) frozen peas
  • 3 green onions, chopped
  • 3 tablespoons (45ml) soy sauce
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • Fresh coriander (cilantro)
  • Sesame seeds

Instructions:

  1. Gather all ingredients and measure them out. Ensure the rice is chilled and separated to prevent clumping.
  2. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook until golden brown and cooked through (approx. 5-7 minutes). Remove chicken from the pan and set aside.
  3. In the same skillet, add remaining oil. Sauté onion and garlic until translucent (approx. 2 minutes). Add bell peppers, carrots, and peas; cook until tender (approx. 3-4 minutes).
  4. Add the chilled rice to the skillet, breaking up clumps. Stir in soy sauce and mix until rice is heated through.
  5. Return chicken to the skillet. Push rice mixture to one side; pour beaten eggs into the other side and scramble until fully cooked. Mix everything together until well combined.
  6. Stir in chopped green onions and remove from heat. Garnish with fresh herbs or sesame seeds if desired.