1 pound of boneless, skinless chicken (breast or thigh meat)
1 ½ cup frozen peas and diced carrots*
3 to 4 scallions, sliced
3 cloves garlic finely minced
3 eggs, lightly beaten
4 cups cooked day old rice (rice should not be hot)
soy-sauce to taste (around 3 or 4 TBS)
2 TBS toasted sesame oil
2 TBS canola oil
Kosher salt and pepper
Serve with extra soy sauce and Sriacha (hot sauce) on the side.
*You can use other vegetables if you want like broccoli, chopped bell peppers, etc.
Here is what you need to do.
Do your prep. Slice the scallions, mince the garlic and cut the chicken into ½ inch cubes. Rinse the vegetables. Scramble the eggs in a glass bowl.
Heat the oils in a large skillet or wok, season the chicken with a little salt and pepper. Add the chicken and cook for about 3 to 4 minutes, moving it around so it browns on all sides. Remove the chicken from the pan using a slotted spoon, set it on a plate and set aside.
Add the peas and carrots to the pot and cook for 2 minutes until they start to soften then add the garlic and stir for about 30 seconds.
Shove the vegetables to one side of the pan and add the eggs to the bare side of the pan, move the eggs around as they cook to break them up.
Add the chicken back to the pan along with the rice. Drizzle with soy sauce mixing everything together. Sprinkle the scallions on top. (If you like the scallions cooked a little more, add them in when you put the carrots and peas in the pan.)