Ingredients

• 4 cups cooked rice
• 3/4 lbs chicken breast (~1 large piece)
• 1/4 tsp salt
• Vegetable or canola oil
• 2 eggs
• 1/2 cup diced white or yellow onion
• 4–6 cloves garlic, minced
• 1 cube chicken bouillon
• 2 tsp soy sauce
• 1 tsp sesame oil (optional)
• 1/2 tsp black pepper
• 2 cups frozen mixed vegetables
• 2 tbsp green onions, sliced

Instructions

1. Cut the chicken breast into thin strips. Sprinkle evenly with salt and rub it over all the pieces. Crack the eggs into a bowl and whisk until blended.
2. Place a skillet over medium heat and add vegetable or canola oil. Once hot, pour in the eggs.
3. Allow the eggs to set on the bottom, then flip and cook the other side. When fully cooked, chop or break into small pieces. Transfer to a plate and set aside.
4. Increase the heat to high and add more vegetable or canola oil to the skillet. Add the chicken and cook, stirring and turning occasionally, until fully done. Remove and set aside.
5. Add 1–2 tablespoons of vegetable or canola oil to the skillet. When heated, add the diced onion and minced garlic.
6. Cook until fragrant, being careful not to brown or burn them. Add the cooked rice, breaking it up if clumped.
7. Stir constantly for 30 seconds, then add the chicken bouillon, soy sauce, sesame oil, and black pepper. Continue stirring for about 1 minute, until everything is evenly combined.
8. Add the frozen mixed vegetables and stir for 1–2 minutes until incorporated.
9. Return the cooked chicken and egg pieces to the skillet and stir until everything is well mixed.
10. Remove from heat and sprinkle with sliced green onions.
11. Serve immediately and enjoy.