4 cups rice, cooked
2 tablespoons vegetable oil
3 to 4 chicken breasts, cut into bite-sized pieces
1 onion, diced
2 cups frozen mixed vegetables
1 teaspoon garlic, minced
1 teaspoon ginger, minced
4 eggs, beaten
1 tablespoon sesame oil
1 to 2 tablespoons oyster sauce
¼ to ½ cup soy sauce
salt and pepper
Season chicken with salt and pepper.
In a small bowl, beat eggs with sesame oil. Set aside.
Heat vegetable oil in a wok or large pan over medium-high heat.
Add in chicken and cook until light pink.
Stir in onions and cook until softened, about 3 to 5 minutes.
Next, stir in frozen vegetables and cook for about a minute.
Stir in garlic and ginger and cook until fragrant, about a minute.
Next, add in eggs with sesame oil.
Stir in oyster sauce.
Next, add in rice and soy sauce.
Stir to mix rice in with chicken and vegetables.
Serves 6 to 8.
This recipe brought to you by Sophie in the Kitchen