Egg Fried Rice with Honey Chicken

1.In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.

2.Add the minced garlic and ginger to the skillet and stir-fry for about 1 minute until fragrant.

3.Pour in the honey and soy sauce, stirring to coat the chicken evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the remaining tablespoon of vegetable oil. Add the frozen Chinese mix of vegetables and stir-fry for about 3-4 minutes until heated through and tender-crisp.

5.Push the vegetables to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.

6.Add the cooked rice to the skillet, breaking up any clumps. Stir everything together, ensuring the rice is well combined with the vegetables and eggs. Cook for another 2-3 minutes, allowing the rice to heat through.

7.Return the honey-glazed chicken to the skillet and mix well with the rice and vegetables. Cook for an additional minute to heat everything together.

8.Garnish with chopped green onions before serving.