Chicken Fried Rice (No-Fuss)

Ingredients

• 2 cups Cooked leftover rice (cold preferred)
• 1 cup Chicken breast, cooked and diced
• 2 large Egg
• 1/2 cup Frozen peas
• 3 tbsp Soy sauce
• 1 tsp Ginger, grated
• 1 clove Garlic, minced(optional)
• 1 tbsp Neutral oil (canola/vegetable)
• 1 tsp Sesame oil (optional)(optional)
• 2 tbsp Green onions, sliced (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Dice cooked chicken, grate ginger, mince garlic (if using), and slice green onions (if using). Beat eggs in a bowl and measure sauce ingredients.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat and add oil. Add garlic (if using) and ginger for 15–30 seconds until fragrant, then add peas and cook 1–2 minutes.

3. 3

   Cook (15 minutes): Push peas to one side, pour in beaten eggs, and scramble until just set. Stir in the diced chicken.

4. 4

   Cook (15 minutes): Add cold cooked rice and break up any clumps. Stir-fry 5–7 minutes until hot and slightly toasted.

5. 5

   Cook (15 minutes): Stir in soy sauce and cook 1–2 minutes more. Turn off heat and finish with sesame oil (if using). Serve immediately, topped with green onions (if using).