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Chicken Fried Rice

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Ingredients
  

  • 2 boneless skinless chicken breast diced
  • 1 small white onion diced
  • 1 cup peas + diced carrots frozen or fresh
  • 3 cloves garlic minced
  • salt and black pepper to taste
  • 4 cups cooked and chilled rice I prefer short-grain white rice
  • 2 large eggs whisked
  • 6 tablespoons soy sauce or more to taste
  • olive oil for frying

Instructions
 

  • Heat olive oil in a large sauté pan over medium-high heat. Add eggs and scramble. Remove egg, and transfer to a separate plate.
  • Add olive oil to the pan. Add diced chicken and sprinkle with salt and pepper. Sauté adding about 2 tablespoons soy sauce until fully cooked. Remove chicken.
  • Add olive oil and add onions and sauté until slightly soft (if using fresh carrots add them with the onions as well).
  • Add peas and garlic and sauté for another two minutes.
  • Add the rice and soy sauce and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)
  • Then add in the eggs and chicken and stir to combine. Remove from heat. Taste and season with extra soy sauce, if needed.