3cupscooked jasmine rice chilledwill clump too much if still warm when adding to frying pan
2tablespoonsvegetable oil
1poundchicken breast cut into bite-sized cubes
½cupwhite onion fine diced
2teaspoonsgarlicminced
1cupfrozen peas & carrots
2large eggs
1tablespoonsesame oil
¼cupsoy sauce
Instructions
If not already done, cook 1½ dry cups of jasmine rice (which will be about 3 cups cooked) and set in the fridge to chill.
In a 12-inch frying pan, cook chicken on medium-high heat with vegetable oil until fully cooked (internal temperature 165F). Remove chicken from pan and set aside.
In the same frying pan, cook onion and garlic over medium-high heat until the onion has softened (about 2 to 3 minutes).
Add in frozen peas and carrots and cook just until slightly thawed (1 to 2 minutes).
Add in rice and stir well to mix. Heat and stir for about 3 to 4 minutes, then use a spatula to make a hole in the middle of the pan to scramble the two eggs in. Once eggs are cooked, use a spatula to stir them together with the rest of the frying pan contents.
Stir in cooked chicken breast, sesame oil, and soy sauce. Stir well just until all the ingredients are coated.