Ingredients:

  • 3 cups cooked jasmine rice (about 1.5 cups uncooked) (720 g)
  • 1 pound (450 g) boneless, skinless chicken breasts, diced
  • 1 cup frozen peas and carrots
  • 2 large green onions, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (30 mL)
  • 1 tablespoon sesame oil (15 mL)
  • 1 tablespoon vegetable oil (15 mL)
  • Salt and pepper to taste
  • Optional: 1 teaspoon ginger, minced (5 g)

Instructions:

  1. Dice chicken breasts into bite-sized pieces and season with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat.
  3. Add chicken pieces; sauté until cooked through and golden brown, about 5-7 minutes. Remove chicken from the pan and set aside.
  4. In the same skillet, add sesame oil.
  5. Add minced garlic and ginger; sauté for 30 seconds until fragrant.
  6. Stir in frozen peas and carrots; cook for additional 2–3 minutes.
  7. Add the cooked rice to the skillet, breaking apart any clumps.
  8. Pour in soy sauce; mix thoroughly to incorporate all ingredients.
  9. Return cooked chicken to the skillet; stir to combine.
  10. Cook for an additional 2-3 minutes until heated through.
  11. Garnish with sliced green onions. Serve immediately.