Ingredients:

  • 2 cups (250g) cooked chicken, diced
  • 4 cups (600g) cooked jasmine rice
  • 2 tablespoons (30ml) vegetable oil
  • 2 large eggs, lightly beaten
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup (150g) mixed vegetables
  • 3 green onions, sliced
  • 3 tablespoons (45ml) soy sauce
  • 1 tablespoon (15ml) oyster sauce
  • Salt and pepper to taste

Instructions:

  1. Ensure you have day-old rice for the best texture; it should be dry and fluffy.
  2. If using raw chicken, sauté until cooked through and lightly browned. Add salt and pepper; remove from pan and set aside.
  3. Heat oil in the skillet/wok over medium-high heat. Add onion and cook until translucent, about 3 minutes.
  4. Stir in garlic and cook for an additional 30 seconds until fragrant.
  5. Push the onion and garlic to the side of the pan, pour in the beaten eggs, and scramble until just set. Combine with the aromatics.
  6. Stir in the mixed vegetables and cook for 2-3 minutes until heated through.
  7. Add in the cooked rice. Toss gently to combine, breaking up any clumps.
  8. Drizzle soy sauce and oyster sauce (if using) over the rice. Mix well and sauté for another 2-3 minutes, until all ingredients are hot and well combined.
  9. Fold in the sliced green onions, adjusting seasoning with salt and pepper to taste.
  10. Serve hot, garnished with additional green onions if desired.