Quick Chicken Fried Rice Recipe Ingredients (Serves 2-3): 200g chicken breast or thigh, diced small 2 cups cooked rice (preferably cold, day old rice works best) 2 eggs, beaten 1 small onion, finely chopped 2 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon vegetable oil 1 teaspoon sesame oil (optional, for extra flavor) Salt and pepper to taste 2 green onions, chopped (optional, for garnish) Optional veggies: diced carrots, peas, or bell peppers (about ½ cup total) Steps: Prep the Chicken: Season the diced chicken with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium high heat. Cook the chicken until golden and fully cooked (about 4-5 minutes). Remove and set aside. Scramble the Eggs: In the same pan, add a little more oil if needed. Pour in the beaten eggs and scramble until just cooked. Remove and set aside with the chicken. Sauté Aromatics: Add a bit more oil, then sauté the chopped onion and garlic until fragrant (about 1-2 minutes). Add Veggies (if using): Toss in any veggies like carrots or peas, and stir-fry for 2-3 minutes until slightly tender. Fry the Rice: Add the cold rice to the pan. Break up any clumps with a spatula and stir fry for 2-3 minutes to heat through. Drizzle soy sauce and sesame oil over the rice, mixing well. Combine Everything: Return the chicken and scrambled eggs to the pan. Stir everything together for another 1-2 minutes. Taste and adjust with salt, pepper, or more soy sauce if needed. Serve: Turn off the heat, sprinkle with chopped green onions, and serve hot! Tips: Use cold rice to avoid mushiness freshly cooked rice can work if you spread it out to cool first. For extra flavor, add a dash of oyster sauce or chili flakes!