Classic Chicken Fried Rice

1.Prepare all ingredients before cooking: cut chicken into small pieces, thaw mixed vegetables, mince garlic, chop onion and green onions, and beat eggs.

2.Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.

3.Add the chicken pieces to the pan, season lightly with salt and pepper, and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove chicken from the pan and set aside.

4.In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the beaten eggs and scramble gently until just set but still moist. Remove eggs from the pan and set aside with the chicken.

5.Add the chopped onion and minced garlic to the pan and sauté for 1-2 minutes until fragrant and translucent.

6.Add the thawed mixed vegetables and cook for another 2-3 minutes until heated through and slightly tender.

7.Increase heat to high and add the chilled cooked rice to the pan. Break up any clumps with your spatula and stir-fry the rice with the vegetables for 3-4 minutes, allowing it to get slightly crispy on the edges.

8.Return the cooked chicken and scrambled eggs to the pan. Stir to combine evenly with the rice and vegetables.

9.Add 2 tablespoons soy sauce, oyster sauce if using, and toasted sesame oil. Stir-fry everything together for another 2 minutes, ensuring the rice is evenly coated with the sauces.

10.Taste and adjust seasoning with salt, pepper, and remaining 1 tablespoon soy sauce if needed.

11.Remove from heat and stir in the sliced green onions.

12.Serve hot, garnished with extra green onions if desired.