• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• ¾–1 pound boneless, skinless chicken breasts, diced into ½-inch pieces
• 1 ½ cups frozen peas and carrots
• 3 green onions, trimmed and thinly sliced
• 2–3 garlic cloves, minced
• 3 large eggs, lightly beaten
• 4 cups cooked rice (white or brown)
• 3–4 tablespoons low-sodium soy sauce
• Salt and pepper, to taste (optional)

1. Cook the Chicken
   Heat sesame oil and canola oil in a large skillet or wok over medium-high heat. Add diced chicken and cook 3–5 minutes, turning occasionally until fully cooked. Remove with a slotted spoon and set aside.
2. Cook the Vegetables
   In the same skillet, add frozen peas, carrots, and green onions. Stir for 2 minutes until vegetables start to soften.
3. Add Garlic
   Stir in minced garlic and cook for another minute to release the aroma.
4. Scramble the Eggs
   Push vegetables to the side. Pour in beaten eggs and scramble until fully cooked. Mix with the vegetables once done.
5. Combine Everything
   Return chicken to the skillet, then add rice. Drizzle soy sauce evenly, season with salt and pepper if desired. Stir everything together and cook for 2 more minutes, allowing flavors to combine.

• Day-old rice works best – It’s drier, preventing mushy fried rice.
• Extra veggies – Add bell peppers, mushrooms, or broccoli for more nutrition and color.
• Soy sauce alternatives – Coconut aminos or low-sodium soy sauce work for different dietary needs.
• Vegetarian or vegan option – Replace chicken with tofu and increase vegetables. Add cashews for crunch if desired.
• Serving – Enjoy as a main dish or pair with steamed dumplings or spring rolls for a complete meal.

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze for up to 4 months; reheat gently to maintain texture.

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