15-Minute Chicken Fried Rice

Ingredients

• 2 tbsp neutral oil, divided
• 1 lb boneless chicken thighs, cut in small pieces
• 3 eggs, beaten
• 4 cups cold cooked rice (leftover is best)
• 1 1/2 cups frozen peas and carrots
• 4 green onions, sliced
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tsp toasted sesame oil

Steps

1. Heat 1 tbsp oil in a large skillet over high heat. Cook the chicken until browned and cooked through, about 5 minutes. Move to a plate.
2. Add the eggs to the pan and scramble quickly until just set. Add them to the chicken.
3. Add the last tablespoon of oil, then the rice. Press it into the pan and let it sit 1 minute to crisp, then stir. Repeat twice.
4. Add the peas and carrots, garlic and most of the green onions. Stir-fry 2 minutes.
5. Return the chicken and eggs, add the soy sauce and sesame oil, and toss. Top with the rest of the green onions.

TipFresh rice turns mushy. If that's all you have, spread it on a tray and chill it for 20 minutes first.