Sesame Chicken and Rice with Potato Medley

1In a large skillet, heat 1 tablespoon of toasted sesame oil (2 tablespoons) over medium heat. Add the diced potatoes (2 large) and cook until they are golden brown and tender, about 10-12 minutes. Stir occasionally to ensure even cooking. Season with salt and pepper to taste.

2Once the potatoes (2 large) are cooked, push them to one side of the skillet. In the same skillet, add the remaining tablespoon of toasted sesame oil (2 tablespoons) and add the minced garlic (2 cloves) and grated ginger (1 teaspoon). Sauté for about 1 minute until fragrant.

3Add the chicken pieces to the skillet and cook until they are browned and cooked through, about 5-7 minutes. Stir occasionally to ensure even cooking. Add soy sauce (1 tablespoon) and mix well with the chicken and potatoes (2 large).

4In a small bowl, beat the eggs (2). Push the chicken and potatoes (2 large) to one side of the skillet and pour the beaten eggs (2) into the empty side. Scramble the eggs (2) until fully cooked, then mix them with the chicken and potatoes (2 large).

5Add the cooked rice (2 cups) to the skillet and stir everything together until well combined. Cook for an additional 2-3 minutes to heat through. Adjust seasoning with salt and pepper if needed.

6Remove from heat and garnish with chopped green onions (2) before serving.