1. **Prepare the Rice:**
– If you haven’t already, cook the rice according to the package instructions. Let it cool completely or use leftover rice from the previous day. Cold rice works best for fried rice because it’s less sticky.
2. **Cook the Chicken:**
– Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with a pinch of salt and black pepper. Stir-fry the chicken for about 5-7 minutes or until fully cooked and golden brown. Remove the chicken from the skillet and set it aside.
3. **Scramble the Eggs:**
– In the same skillet, add a little more oil if needed. Pour in the beaten eggs and scramble them until fully cooked, breaking them into small pieces with a spatula. Remove the scrambled eggs from the skillet and set them aside with the chicken.
4. **Sauté the Vegetables:**
– Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the chopped onion and sauté for about 2 minutes, or until it begins to soften. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
5. **Stir-Fry the Rice:**
– Add the cold, cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice for about 3-4 minutes until it is heated through and slightly crispy.
6. **Combine Everything:**
– Return the cooked chicken, scrambled eggs, and thawed peas and carrots to the skillet with the rice. Stir to combine all ingredients evenly.
7. **Season the Fried Rice:**
– Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice mixture. Stir-fry for another 2-3 minutes, making sure all the ingredients are well-coated with the sauce. Taste and adjust the seasoning with salt and black pepper, if needed.
8. **Finish and Serve:**
– Add the chopped green onions and give everything a final stir. Remove from heat and serve hot.
### Tips:
– **Use Day-Old Rice:** Day-old rice is less sticky and yields the best texture for fried rice. If you don’t have leftover rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for about 30 minutes to dry it out a bit.
– **Add More Vegetables:** Feel free to add other vegetables like bell peppers, broccoli, or corn for added nutrition and color.
– **Make it Spicy:** Add a bit of sriracha or chili flakes for some heat.
– **Protein Variations:** You can substitute chicken with shrimp, tofu, or pork for a different protein option.
Enjoy your **Chicken Fried Rice**—a delicious and easy meal that’s perfect for any night of the week!
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