A quick, satisfying stir-fry of rice, tender chicken, egg, and vegetables in a savoury soy sauce glaze — better than takeout and ready in 20 minutes.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Remove and set aside.
Add the remaining oil to the pan, pour in the beaten eggs, and scramble quickly until just set. Push to one side of the pan.
Add the frozen peas and carrots and cook for 2 minutes, then add the cold rice, breaking up any clumps with a spatula.
Return the chicken to the pan, add the soy sauce and sesame oil, and toss everything together over high heat for 2–3 minutes until well combined and heated through.
Stir in the sliced green onions and serve immediately, hot from the pan.
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