One-Pot Speedy Chicken and Vegetable Fried Rice

1.In a medium bowl, toss the cubed chicken with 1 tablespoon of soy sauce and cornstarch. Set aside for 10 minutes.

2.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside, leaving any residual oil.

3.Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the diced onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

4.Add the frozen mixed vegetables to the skillet and cook for 3 minutes until they are heated through and slightly tender.

5.Push the vegetables to one side of the skillet. Pour the lightly beaten eggs into the empty side and quickly scramble them until just set. Break the eggs up slightly and mix them into the vegetables.

6.Add the cold, day-old rice to the skillet. Break up any clumps with your spatula and stir everything together well.

7.In a small bowl, whisk together the 3 tablespoons of soy sauce, oyster sauce (if using), sesame oil, and white pepper to create the sauce mixture.

8.Pour the sauce mixture evenly over the rice and vegetables. Stir constantly and vigorously for 3-4 minutes until the rice is evenly coated, heated through, and slightly toasted.

9.Return the cooked chicken to the skillet and toss everything together for one final minute to combine flavors.

10.Remove from heat. Garnish generously with sliced scallions before serving immediately.