Chicken Fried Rice

Instructions

1. 1

   Cut the chicken into small bite-size pieces and season lightly with salt and pepper.

2. 2

   Heat 1 tbsp oil in a large skillet or wok over high heat. Cook the chicken 5-6 minutes until browned and cooked through; move to a plate.

3. 3

   Add the remaining oil, the garlic, and the white parts of the green onions; stir 30 seconds. Add the peas and carrots and cook 2 minutes.

4. 4

   Push everything to the side, crack in the eggs, and scramble until just set.

5. 5

   Add the cold rice, breaking up clumps, and stir-fry 3-4 minutes until hot and a little crispy. Stir in the chicken, soy sauce, and sesame oil.

6. 6

   Top with sliced green onion tops. Day-old rice works best because fresh rice turns mushy.