Chicken & Mixed Vegetable Fried Rice Recipe

Ingredients:

2 cups cooked and cooled jasmine rice (best if left overnight in the refrigerator)
300g boneless, skinless chicken breasts, diced
2 eggs, beaten
1 cup mixed vegetables (peas, carrots, corn)
1 cup broccoli florets, chopped
1 bell pepper, diced
4 green onions, sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
Salt and pepper to taste

Prepare Ingredients:
- Cook jasmine rice and let it cool. If possible, use leftover rice from the refrigerator for better texture.
- Dice the chicken breasts, beat the eggs, and prepare the mixed vegetables.
- Chop the broccoli florets, dice the bell pepper, slice the green onions, and mince the garlic.
Cook Chicken:
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add diced chicken and cook until browned and cooked through. Season with salt and pepper.
Add Vegetables:
- Push the chicken to one side of the wok and add a bit more oil if needed.
- Add minced garlic, mixed vegetables, broccoli, and bell pepper. Stir-fry until the vegetables are tender-crisp.
Scramble Eggs:
- Push the vegetables to the side, pour beaten eggs into the wok, and scramble them until just set.
Combine Ingredients:
- Mix the scrambled eggs with the chicken and vegetables.
Add Rice:
- Add the cooked and cooled jasmine rice to the wok. Break up any clumps and mix well with the other ingredients.
Season with Sauces:
- Drizzle soy sauce, oyster sauce, and sesame oil over the rice. Toss everything together until evenly coated. Adjust seasoning to taste.
Add Green Onions:
- Stir in sliced green onions and continue to cook for an additional 2-3 minutes.
Serve:
- Transfer the Chicken & Mixed Vegetable Fried Rice to a serving dish. Garnish with additional green onions if desired.

Note:

You can add more vegetables or customize the ingredients based on your preferences.
For extra flavor, you can add a dash of white pepper or a pinch of red pepper flakes.